Try this bourbon slush recipe for the easiest boozy treat to bring to any summer party. Just mix and freeze overnight, and you've got a crowd-pleasing slushy cocktail ready to go.
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Why You'll Love This Bourbon Slush
I first tried this bourbon whiskey slush at a family picnic on the 4th of July. A cousin brought it, and everyone lost their minds over it (including me!), and I don't even normally drink bourbon or whiskey. But this slush was light, sweet, and totally refreshing on a hot summer day, so I asked if I could share the recipe here.
It takes minutes to throw together with only two ingredients, so you get maximum payoff for minimal effort. If you dream of showing up at the party with the thing everyone can't stop talking about... this is the recipe for you! Here’s why this bourbon lemonade is a must during the summer:
- Perfect for parties
- Two ingredients only
- Minimal prep time
- Make-ahead friendly
- Crowd-pleasing
Ingredient Information and Substitutions
- Jim Beam Red Stag Black Cherry Bourbon- The star of this slush, giving it a warm, fruity kick, with notes of black cherry, vanilla, and light oak.
- Crystal Light Lemonade- Mixed with the bourbon for a sweet and tart base. The original recipe uses this brand, though another lemonade should work fine.
- Black Cherries- An optional but super tasty garnish- watch out for the pits!
How To Make Bourbon Slushes
Step 1- Mix the ingredients.
Combine the lemonade and bourbon in a large pitcher or mixing bowl, then stir until fully combined.
Step 2- Freeze overnight.
Place the mixture in the freezer overnight to let it reach a slushy consistency.
Step 3- Stir and serve.
The next morning, stir and break up the ice to make a slush, then return to the freezer until ready to serve.
Frequently Asked Questions
This bourbon and lemonade drink is moderately boozy, but you can easily adjust the ratio to make it lighter or stronger depending on your preference.
Yes, just keep the same lemonade-to-bourbon ratio and adjust the amounts up or down based on your crowd size.
The bourbon prevents the mixture from freezing solid, so it's important to use the right ratios to get that slush texture. If it seems too liquid, pop it back in the freezer and stir again before serving.
Tips For Making This Lemonade Bourbon Cocktail
- Stick to a roughly 3:1 ratio. Three parts lemonade to one part bourbon is the standard ratio for cocktails like this, and it's part of what keeps the texture slushy instead of freezing solid.
- This slush needs at least 12 hours in the freezer, so mix it up a day ahead and keep it frozen until your party.
- If you can, go for a bigger bottle. A full handle of Red Stag is cheaper than small airline bottles and makes about three batches. It's also only 70 proof, compared to most liquors at 80 proof or more.
- A large pitcher or a pan with a lid makes freezing and transporting easy. If you can get your hands on a Cambro, even better! Fill your container about halfway to leave room for stirring.
- Give it a stir about an hour before serving to break up the icy top layer and mix it into the liquid underneath.
- Don't worry if it melts. It refreezes just fine, so there's no pressure to serve it the moment it's fully frozen.
- For a creamier, smoother texture, pulse the frozen slush in a blender, then refreeze until ready to serve. This makes it feel more like the bourbon lemonade cocktails you'd order at a bar.
- Add muddled or frozen black cherries as a garnish for a fun touch and an extra boost of fruity flavor.
- Ingredients to prep ahead- Freeze the mixture the night before.
- Leftovers and storage- This drink keeps well for several days in the freezer since the alcohol keeps it from freezing completely solid.
What To Serve With Bourbon Lemonade Drink
Build a full summer party spread around this slush with light, easy bites and a cold, fresh dessert. Here are my favorite pairings:
- Chicken Tostadas
- Berry Salad with Burrata Cheese
- Sautéed Zucchini And Tomatoes
- Apple Yogurt Parfait With Granola
Other Party Favorites To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Bourbon Slush Recipe
Equipment
- Pyrex Pan Set
Ingredients
- 2 quarts Crystal Light Lemonade
- 21 ounces Jim Beam Red Stag Black Cherry Bourbon
Instructions
- Mix the lemonade and bourbon in a large pitcher or mixing bowl and stir well until fully combined.
- Freeze overnight.
- Stir the next morning and break up the ice to make a slush and return to the freezer until ready to serve.
Video
Notes
- Stick to a roughly 3:1 ratio. Three parts lemonade to one part bourbon is the standard ratio for cocktails like this, and it's part of what keeps the texture slushy instead of freezing solid.
- This slush needs at least 12 hours in the freezer, so mix it up a day ahead and keep it frozen until your party.
- If you can, go for a bigger bottle. A full handle of Red Stag is cheaper than small airline bottles and makes about three batches. It's also only 70 proof, compared to most liquors at 80 proof or more.
- A large pitcher or a pan with a lid makes freezing and transporting easy. If you can get your hands on a Cambro, even better! Fill your container about halfway to leave room for stirring.
- Give it a stir about an hour before serving to break up the icy top layer and mix it into the liquid underneath.
- Don't worry if it melts. It refreezes just fine, so there's no pressure to serve it the moment it's fully frozen.
- For a creamier, smoother texture, pulse the frozen slush in a blender, then refreeze until ready to serve. This makes it feel more like the bourbon lemonade cocktails you'd order at a bar.
- Add muddled or frozen black cherries as a garnish for a fun touch and an extra boost of fruity flavor.
- Ingredients to prep ahead- Freeze the mixture the night before.
- Leftovers and storage- This drink keeps well for several days in the freezer since the alcohol keeps it from freezing completely solid.
Lew D. says
Jessy Freimann says