Chef Brian Landry's Bourbon Slush
A refreshingly-boozy bourbon beverage to cool off your Fourth festivities, from the Chef at the Hot Tin Bar in the Pontchartrain Hotel.
12 ×
4 Luzianne black tea bags
1 12 oz. orange juice frozen concentrate
1 6 oz lemonade frozen concentrate
1 cup sugar
3 cups Knob Creek bourbon
Orange slices
Luxardo Maraschino cherries
Angostura bitters
Method
Allow the orange juice and lemonade frozen concentrates to defrost slightly. Boil tea bags in 2 cups water. Let steep for 5 minutes. In a large freezer safe container, combine tea plus 7 additional cups of water, orange juice frozen concentrate, lemonade frozen concentrate, sugar and bourbon. Mix well to combine all ingredients. Place the mixture in the freezer overnight.
To serve, scoop the slush into rocks glasses and top with 5 dashes of Angostura bitters. Garnish with an orange slice and maraschino cherry.
Pair your beverage with Chef Landry's Wagyu Beef Hot Dogs: Find the recipe here!
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