Bourbon Slush Recipe

1. Combine liquids

In a large measuring pitcher or container (at least 2 liters), pour in 6 fl oz benchmark bourbon, 6 fl oz cold sweet tea, 4 fl oz cold lemonade, and 2 fl oz orange juice. Stir gently to combine. Taste and, if you prefer sweeter or brighter, add up to 1 tablespoon simple syrup and/or 1/2 fl oz fresh lemon juice, then stir again.

2. Chill briefly (optional)

If your mixers are not very cold, refrigerate the combined mixture for 20–30 minutes so it starts colder and will freeze more evenly in the blender.

3. Working in batches for a blender that holds about 4 cups, add about 1 to 1 1/2 cups crushed ice (or ice cubes) to the blender. Pour approximately 8–10 fl oz of the bourbon-sweet tea-lemonade-orange mixture over the ice. Secure lid.

4. Pulse on medium-high speed until the mixture is a finely crushed slush: about 30–45 seconds. If the mixture is too watery, add more ice and blend 10–20 seconds more; if it's too thick or not blending, add 1–2 tablespoons of the liquid mixture to help it move.

5. Spoon the finished slush into a chilled pitcher or directly into serving glasses. Repeat with remaining ice and liquid until all mixture is used, keeping completed slush in the refrigerator while you finish other batches so it doesn't melt too quickly.

6. Divide the slush between 4 tall glasses (roughly 12–16 fl oz each). Garnish each glass with a lemon wheel and an orange slice on the rim and a sprig of mint if using.

7. Serve immediately with a straw and a small spoon. Advise guests to stir gently before each sip if the slush begins to separate.