Frozen Jack & Coke Recipe

Make syrup

Combine 1/2 cup sugar and 1/2 cup water in a small saucepan over medium heat. Stir until sugar completely dissolves, bring just to a simmer, then remove from heat and cool. Refrigerate until cold. (You only need about 1/2 fl oz per serving; leftover keeps for 2 weeks.)

Add ice to blender

Fill a high-powered blender with 6 cups of ice (crushed ice produces a smoother slush; if using ice cubes, pulse to crush).

Add liquids

Pour 6 fl oz bourbon and 12 fl oz Coca-Cola over the ice. If you prefer a slightly sweeter or brighter drink, add 1/2 fl oz simple syrup and 1/4 fl oz fresh lime juice per recipe batch (adjust per serving as needed).

Pulse to slush

Secure the lid and pulse the blender 8–12 times, then blend continuously on high for 10–20 seconds, or until mixture reaches a smooth, spoonable slush consistency. Do not overblend to the point of becoming fully liquid.

Check texture and flavor

Taste a small spoonful (careful — contains alcohol). If too strong or thick, add 1–2 tablespoons more cola and pulse once or twice. If too thin, add a handful more ice and pulse until desired texture is reached. If you want more sweetness or brightness, add tiny amounts of simple syrup or lime juice and pulse briefly.

Serve

Spoon or pour the frozen Jack & Coke into four chilled 12-oz glasses or two large goblets. Garnish each with a lime wheel or wedge and a maraschino cherry if desired. Serve immediately with straws or spoons.

Batch scaling notes

This recipe yields approximately four 8–10 oz servings or two large 12–14 oz cocktails. To scale up, maintain the ratio: 1 part bourbon to 2 parts cola by volume and roughly 1–1.25 cups ice per 6 fl oz bourbon to maintain slush texture.