Pams Whiskey Slush Recipes

WHISKEY SLUSH

Steps:

• Thaw orange juice and lemonade concentrates. It's okay if they aren't thawed completely.
• Boil two cups of water and steep with 4 tea bags for about 2 minutes.
• Stir in sugar until dissolved.
• Pour tea mixture into a large pitcher and stir in remaining 7 cups water, orange juice concentrate, lemonade concentrate, and whiskey. Stir until concentrates are dissolved.
• Pour the mixture into a container (I like to use a gallon size ice cream bucket) and freeze for 24-48 hours. The alcohol in the drink will prevent it from freezing completely.
• To serve: fill a glass 1/2 to 3/4 of the way with slush then top off with 7UP of Sprite. Stir and serve.

WHISKEY SLUSH

Steps:

• Mix all ingredients except for the 7-up together and freeze overnight.
• To serve, fill a glass half full with slush and top off with 7-Up.
• To make a non-alcoholic version, simply omit the whiskey.
• Cooking time is freezing time.

WHISKEY SLUSH

Steps:

• In a large plastic container combine lemonade concentrate, orange juice concentrate, tea, sugar, whiskey and water. Mix well and freeze for 24 hours.
• Scoop into a tall glass, 3/4 full, and pour ginger ale to fill the glass. Stir and garnish with lemon wedges.

PAM'S WHISKEY SLUSH

Steps:

• Bring the water and the sugar to a boil and let simmer for 15 minutes.
• While the mixture is hot add the tea bags and steep.
• Remove the tea bags and let the syrup cool.
• When cool, add the frozen juices and alcohol and put in the freezer for a day or two.
• To serve scoop the slush to fill a glass halfway and top with ginger ale.
• Garnish with cherries and oranges if desired.

REFRESHING WHISKEY SLUSH

Steps:

• Bring water to a boil.
• Carefully pour into a container large enough to hold everything.
• Add sugar and stir to dissolve.
• Add tea bags and let stand until cool.
• Add orange juice and lemonade to tea mixture.
• Stir to dissolve and add whiskey.
• Pour into a container that can freeze.
• Let freeze overnight.
• To serve: place a few scoops into a glass and fill with 7-up or ginger ale.

WHISKEY-BRANDY SLUSH

Steps:

• Place tea bags in a 4-cup glass measuring cup. Add boiling water; steep 3-5 minutes according to taste. Discard tea bags. Cool tea slightly., In a 6-qt. stockpot, combine 7 cups water and sugar; bring to a boil, stirring to dissolve sugar. Remove from heat; cool slightly. Stir in orange juice and lemonade concentrates, brandy, whiskey and cooled tea. Transfer to freezer containers, allowing headspace for expansion; freeze at least 12 hours., To serve, place 1/2 cup slush in each glass; top each with 1/2 cup soda. If desired, garnish with cranberries and citrus slices.

LEMON WHISKEY SLUSH

Steps:

• In the container of a blender, combine the Irish whiskey, sugar, lemon juice and ice cubes. Cover and blend until slushy, 15 to 30 seconds. Pour into glasses and serve.

EASY WHISKEY SLUSH

Steps:

• Stir pineapple juice, whiskey, and maraschino cherries with their juice in a large freezer-safe container with a lid. Cover container tightly and freeze slush overnight.
• Scoop the whiskey slush into old-fashioned glasses, making sure each glass contains a cherry or two. Top with lemon-lime soda.