An icy beer granita is the base for this grown-up slushie. If you like your drinks sweeter, go for a high-wheat percentage bourbon; if you like them spicier, go with a high-rye percentage bourbon. Either way, it goes down smooth.
| Level: | Easy |
| Total: | 4 hr 10 min |
| Prep: | 10 min |
| Inactive: | 4 hr |
| Yield: | 6 cocktails |
Ingredients
- Two 12-ounce bottles American lager, such as Budweiser
- 12 pitted fresh or frozen cherries
- 3 ounces orange liqueur, such as Grand Marnier
- 10 1/2 ounces sweet vermouth
- 9 ounces bourbon
- 2 tablespoons bitters
Instructions
- Pour the beers into an 8-by-8-inch baking dish. Freeze until slushy, whisking every 30 minutes, for about 4 hours. Meanwhile, put the cherries in a small bowl and pour the orange liqueur over. Cover and refrigerate for 4 hours.
- For each cocktail, spoon about 1 cup beer slush into a rocks glass. Pour 1 3/4 ounces sweet vermouth, 1 1/2 ounces bourbon and 3 dashes bitters into a cocktail shaker. Fill with ice, shake and strain over the slush in the glass. Garnish with 2 liqueur-soaked cherries. Serve immediately.
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- From Food Network Kitchens
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 250 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 0 g |
| Sugar | 3 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 7 mg |
Reviews
I’m confused about yield here. Recipe says to scoop 1 cup slush for each of 6 drinks, but the liquid input to the slush is only 3 cups. Do I double the beer, or use half as much slush per drink?