This Bourbon Summer Slush will Beat the Heat

Photo by: Sarah Jane Sanders | Recipe by: The Tousey Tavern, Burlington Gabe Wainscott

This slush recipe was handed down to the Wainscott family by their Grandma Hellman, who lived to the age of 104. At her home, she kept a batch in the freezer for thirsty visitors. Bourbon Slushes are now a popular item on the drink menu at the Wainscott family’s restaurants. 


☐ 2 (6-ounce) cans frozen orange juice concentrate 

☐ 2 (6-ounce) cans frozen limeade concentrate 

☐ 2 (6-ounce) cans frozen lemonade concentrate 

☐ 3 cups water 

☐ 2 1⁄4 cups brewed unsweetened tea 

☐ 6 ounces Maraschino cherry juice 

☐ 1000 ml Kentucky Bourbon (about 4 cups) 

☐ Ginger ale 

In a 12-cup lidded container, mix all the ingredients except the ginger ale. Cover and freeze for 24 hours. Stir the slush several times during the freezing process to break up the ice crystals. Once frozen, the mix can be stored in the freezer for up to 3 months. 

To serve, spoon about 3⁄4 cup of the slush into a glass and top with a splash of ginger ale. Serve immediately. 


Recipe provided by Maggie Green’s cookbook: Tasting Kentucky – Favorite Recipes from the Bluegrass State