Manhattan Beer Slushie Recipes

MANHATTAN BEER SLUSHIE

Steps:

• Pour the beers into an 8-by-8-inch baking dish. Freeze until slushy, whisking every 30 minutes, for about 4 hours. Meanwhile, put the cherries in a small bowl and pour the orange liqueur over. Cover and refrigerate for 4 hours.
• For each cocktail, spoon about 1 cup beer slush into a rocks glass. Pour 1 3/4 ounces sweet vermouth, 1 1/2 ounces bourbon and 3 dashes bitters into a cocktail shaker. Fill with ice, shake and strain over the slush in the glass. Garnish with 2 liqueur-soaked cherries. Serve immediately.
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• From Food Network Kitchens

BEER SLUSH

Steps:

• Pour one 12-ounce bottle of your favorite lager or Belgian white beer into a shallow baking dish and freeze, scraping it with a fork every 30 minutes for 2 hours. Spoon the granita into glasses and top with a drizzle of grenadine, or lemonade or limeade concentrate.

PINA COLADA SLUSHIE

Steps:

• Pour the tropical juice and coconut milk into separate ice cube trays and freeze. Peel the banana, cut into chunks and freeze on a plate.
• When you're ready to make the drinks, add the frozen juice and coconut milk cubes to a blender with the banana chunks. Add the pineapple, rum and mango and blend on high until very smooth, light and creamy, scraping down the sides of the blender several times, 1 to 2 minutes. Immediately pour (or pipe for a soft-serve look) into 4 glasses. Garnish with mango chunks and maraschino cherries and serve.

SANGRIA SLUSHIE

Steps:

• Fill 2 ice cube trays with the red wine and freeze until solid, at least 6 hours and preferably overnight.
• Combine the brandy, orange liqueur and sugar in a small container with a lid. Refrigerate until ready to make the sangria.
• Combine the frozen berries, red wine ice cubes and chilled brandy mixture in a blender. Blend on high until combined, thick and slushy. Pour into a pitcher and serve.