Slushy Bourbon Punch
by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska
Peach and citrus flavors round out the bourbon for a tart and refreshing cocktail that’s easy to make—and to drink.
- 1 cup water
- 2 peach tea bags
- 1 cup bourbon
- ¼ cup granulated sugar
- 1½ cups orange juice (about 3 oranges)
- Juice from 2 lemons
- 5 cups crushed ice
- Mint sprigs or lemon slices, for garnish
Boil 1 cup water for tea. Add the tea bags and let steep until cool. Discard the tea bags and set aside. Pour tea into a pitcher. Add bourbon, sugar, orange juice, and lemon juice and refrigerate until ready to serve.
For a 2-liter pitcher: Stir punch base to ensure ingredients are evenly distributed. Add punch base and ice cubes to a blender, and blend until the ice is crushed and slushy. Serve garnished with a sprig of mint or slice of lemon.
For individual glasses of punch: Blend ½ cup punch base and a heaping ½ cup of crushed ice until slushy. Add an extra whole ice cube or two to each glass if desired. Garnish with a sprig of mint or slice of lemon.