Bourbon Slush

This recipe is the very first alcoholic drink I can remember every tasting. I was pretty young and I can remember raking my finger across the top of the slushy substance. It was sweet, cold and yummy. This drink was always prepared in a round Tupperware container that had a lid. My suggestion would be to purchase a large lidded container also. While you could mix and use a bowl, it's just easier with a lidded container.
My Mom is not a fan of bourbon, so she prefers to use a blended whiskey. I prefer to make this with Jim Beam or Maker's Mark. Both are equally delicious, but do have their subtle differences. If you prefer to go the blended whiskey route, my choice would be Canadian Club or Segrams VO. This is a wonderful drink for anytime of the year. Even with the frozen slushy part, people seem to like this in the wintertime as well as summer. We prefer to give this drink a splash or ginger ale, but I think you could add a splash of Fresca or my favorite Squirt (which by the way is so hard to find anymore). ENJOY!

7 c. warm water
2 c. sugar
2 c. strong fresh brewed tea
2 cans frozen lemonade concentrate, thawed but cold
2 cans frozen orange juice concentrate, thawed but cold
3 c. bourbon or blended whiskey

1. Mix all ingredients, by hand, in a large container; add tea once it is cooled down.

2. Freeze overnight in a container with a lid or a container with plastic wrap covering.

3. Serve a scoop of slush in an old fashioned glass with a splash of ginger ale or Squirt, you can also place a maraschino cherry on a plastic toothpick as a garnish or a slice of orange, just for presentation.

Punched Up Punch

It seems like you don't find punch at parties much anymore. Oh every now and again you'll be at some "old school" party and find Hairy Buffalo or at a wedding reception in the basement of a church, the famous raspberry sherbet punch. But for the most part, no one serves punch. If you prefer a non-alcoholic version, replace the rum with a lemon-lime soda. The beautiful punch bowl you see in the photo is produced by Anchor Hocking. I think it's a nice basic punch bowl. If you are using sliced limes, lemons or oranges, be sure to wash the fruit before slicing and placing into your punch.

Punched Up Punch Serves 10 - 8 oz. servings

1 - 46 oz. can punch, chilled (I prefer Hawaiian Punch)

1 - 6 oz. can frozen orange juice concentrate, thawed

1 - 6 oz. can frozen lemonade concentrate thawed

1 - 750 milliliter bottle rum (or tequila, whichever you prefer)

sliced fresh limes, lemons or oranges

1. In a very large bowl combine punch, orange juice, lemonade and rum; mix well.

2. To serve, pour punch over crushed ice. Garnish with fruit slices.

** For a fun hot summer option; serve this as a "slush". Place the punch into a plastic container with a lid. Freeze for a few hours, stirring every so often until the punch becomes icy. Using fresh lemons, limes or oranges, cut the fruit in half, then cut a bit off the bottom of each half (so that the fruit stands up). Remove the punch from the freezer, grate a spoon across the top of the punch, to create a "slushy crushed ice. Spoon some of the punch into each fruit 1/2. Place fruits onto a baking sheet and place into freezer until ready to serve. **

Tennessee Tea

My Uncle Ted gave Rob and I this HUGE bottle of Gin for the holidays. It was a "re-gift" of sorts, but who are we to turn down perfectly good Gin! We were looking for a Gin drink that we both would like when I came across this delicious tea recipe that we have used in the past. Why not add some Gin to it? I know you're all thinking I have lost my mind; "a cold iced tea in the winter". Well why not, Egg Nog isn't served warm. Ok, I will find a hot recipe for toddys another day.

Tennessee Tea

6 tea bags
1 quart boiling water
1 1/2 c. sugar
1 can (6 oz) frozen lemonade concentrate
1 can (6 oz) frozen limeade concentrate
cold water
lemon or lime slices for garnish

1. Place tea bags into 1 gallon container. Add boiling water and steep for 5 minutes.
2. Remove tea bags. Add sugar, lemonade, limeade and stir to dissolve.
3. Add cold water to make 1 gallon of tea. Mix well.
4. Add the amount of Gin you prefer (I am thinking about 8 oz. would be good)
5. Serve over ice with lemon or lime slices