Naughty Christmas Slush

I love celebrating holidays. Really any excuse to get together with family, count blessings, be grateful, just be…it’s all in my wheelhouse. My kids are almost raised and I’m still working on creating new traditions.

I think tradition is the backbone of family. I don’t care what the tradition is, it’s something you hang onto. And if you weren’t raised with tradition the beauty is you get to create them and going forward you are the foundation of the legacy. It’s beautiful. Brokenness can stop at any point on the time continuum and traditions only take a couple years to root in.

Food is a tradition. Grandma Nash always made a bourbon slush for the adults that we kids snuck out of the kitchen Christmas Eve because nobody tended it and it looked like an icy but we knew it was naughty to steal away. Yet Santa always came…so perhaps not *too* naughty.

I love the flavors of cranberry, orange, and clove at Christmas. I don’t have a copy of the recipe my grandmother used but I made a knock off that my cousins confirm has got to be it. I will share that as well as it is a traditional bourbon slush.

I’m calling this “Naughty Christmas Slush”. While I did completely make it up I have no idea if something exists out there that is similar and if so then I will have to say, brilliant minds think alike.

There’s nothing creative or original here, these are all traditional flavor combinations for Christmas. Which is why they work for me. Adjust them and make them your own!! New and fresh has its place but for me that place is not Christmas.

Aren’t those glasses fantastic?!!!!! I ordered them from @kraftykarie on Instagram.

Naughty Christmas Slush

by Michelle Carver

1 – 750ml bottle Jim Beam vanilla whiskey

1/2c fireball cinnamon whiskey

1 cup unsweetened cranberry juice

2 – 10oz bottles Schweppes ginger ale

1 can frozen orange juice concentrate, thawed

3/4c bar sugar (superfine, quick dissolve sugar, or grind regular sugar finely with a mortar & pestle or spice grinder until you have 3/4 cup more or less to taste)

1/4t clove extract

A few drops of red food coloring

Pour both whiskeys in a 9×13” baking dish, stir in bar sugar until dissolved. Add all the remaining ingredients, stir, cover and freeze for 24 hours.

It doesn’t freeze solid and should be stored in the freezer. I suppose if it were kept on a bed of ice or some type of cooler situation it could be out for a party but I haven’t tried that. I much prefer intimate gatherings and I’m perfectly fine for people to open the freezer door to scoop out a serving.

If you don’t like cranberry juice you could substitute water. The beauty is you can adjust this any way you like!!

I’m going to go to the local grocery stores and buy every flavor ginger ale on the shelf and see which one I best prefer. In a pinch while in the store I Googled it and this brand was number three behind two brands that were not available on a bartender’s list.

Enjoy in moderation of course!

Be blessed!

Michelle

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