I am positively chuffed to announce the addition of a bar to the Ali Does It DIY repository. The delightful Trav, a budding home bartender, has
caved to my peer pressure kindly volunteered to show us the ropes with a few of the fun and fantastical alcoholic beverages you can mix up these days. Enjoy this one as a last taste of summer on your long weekend! - Ali
Bourbon Slush Punch
So, food is tasty, and cooking is interesting, but we all know the truth: eating is just a thing we do so we can stay alive long enough get to the good part, which is drinking.
With that healthy, well-balanced guiding principle in mind, I give you the first SideBar offering: a bourbon punch from Smitten Kitchen that’s strong enough to make you dizzy, but delicious enough that you won’t notice until you stand up.
This one’s easy, and it disappears quickly. That’s why we quadrupled the recipe.
First, you’ll need to make a strong black tea. I’m not a tea drinker, but Ali picked out an Assam tea that worked very well. Let it steep until it cools, and toss the leaves. You’ll need 4 cups of tea.
Next is lemon juice. Don’t use juice from a bottle, though, you monster. Squeeze 1 1/2 cups of juice from some fresh lemons.
Finally, you’re going to need 1 cup of granulated sugar, 6 cups of orange juice, and a decent bottle of bourbon. You can juice some oranges, but a good bottled orange juice tends to be much better than bottled lemon (or lime). For the bourbon, we used Wild Turkey 81, and I’d also suggest Four Roses Yellow Label as a similarly cheap option. You can use a pricier bourbon if you want, like Bulleit or Woodford Reserve, but some of that flavour is likely going to be overwhelmed by the citrus.
Pour all the liquids into a fairly large mixing bowl, including the whole bottle of bourbon. Since you’re going to want a glass or three while you’re making the punch, you should probably buy another bottle just in case.
Stir in the sugar.
This is the base for your punch. You could probably shake this with some ice and drink it by itself, but we’re not done yet. Keep this refrigerated until you serve it.
When it’s time to serve the punch (which was, in our case, immediately), put equal parts ice and punch base in the blender. Half a cup of each should make one serving, and 5 cups of each makes about two litres.
Blend them together until slushy, then pour the punch into glasses and garnish with a lemon slice, lemon peel, or mint leaves. Mint in particular is always good with bourbon and orange. If the mixture isn’t slushy enough, blend some more ice in. If the flavour isn’t strong enough, add more punch base. We definitely had to do a bit of experimenting to find the exact ratio for small servings. A lot of experimenting.
I’m going to be honest, I don’t remember how many I had.