Dec. 1st, 2011

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Brandy Slush

1 12 oz can OJ concentrate
1 12 oz can lemonade concentrate
1 c sugar
4 tea bags steeped in 2 c water
5 c water
3 c brandy
lemon-lime pop

Heat the 5 c water enough so the 2 cans of concentrate & the cup of sugar dissolve. Let that cool a little then stir in the brandy and tea water. Pour into a big container and freeze (preferably 2 nights). Make sure to stir the slush well (or throughout the freezing process) so the liquor isn't all at the bottom. To serve, fill your preferred glass 1/2 to 3/4 full of slush and top the rest of the way with lemon-lime pop (Sprite, 7up, etc)

Tom Collins Slush

2 12 oz cans lemonade concentrate
3 c gin
6 c water
bitters
lemon-lime pop or cherry 7up

Heat the water until it's warm enough to dissolve the lemonade. Let it cool then add the gin. Freeze. When serving, fill the cup 1/2 to 3/4 full of slush, add a few drops of bitters and top with lemon-lime pop.

Holiday Spice Slush (untested)

1 12 oz can apple juice concentrate
1 12 oz can OJ concentrate
1 c sugar (optional)
2 c water prepared with chai spiced tea or cider spice
3 c spiced rum
5 c water
lemon-lime pop or ginger ale

Heat the 5 c water until the 2 cans of concentrate and sugar dissolve. Let it cool then add the tea or spice water and rum. Freeze. Fill the cup 1/2 to 3/4 full of slush and top with the pop.

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