Archive for April, 2016
Seasonal Slushies
Monday, April 18th, 2016
There is something sublime about a slushy beverage.  I have spent some serious kitchen time concocting everything I can think of to freeze and scoop into a cocktail glass.  With warmer weather upon us, it is time to pull out the ice cold glasses once again and stock your freezer with the adult version of a popsicle.  After some serious taste testing and menu crafting, these are our favorites at JBE.  Two of the three call for prosecco to top them.  Feel free to use club soda or ginger ale as a less boozy replacement.  Also slushes tend to melt quickly.  We have been known to add ice cubes to the glass first to keep the beverages as frosty as possible for as long as possible.  Feel free to experiment with your own versions.
The Blueberry Fizz
1 lb blueberries
1/4-1/3 cup maple syrup (according to taste)
1/4 cup fresh lemon juice
zest from 1 lemon
1 cup vodka
In a food processor, process the blueberries and lemon juice until they are very smooth.  Strain liquid through a fine mesh strainer into a 2 quart plastic container with a lid.  Be sure to press on blueberry solids to extract all liquid.  Add lemon zest, maple syrup and vodka to strained juice.  Stir to combine.  Freeze until solid (approx 4-5 hours).  Scoop approximately 1/3 cup of blueberry ice into champagne glass.  Top with prosecco and stir.  Garnish with whole blueberries and a lemon twist.

Cucumber Mint Tequila Slush

3 large cucumbers, peeled, seeded, roughly chopped
Juice from 5 limes, zest from 2 of them
2 Tbs fresh mint, minced
3/4 cup honey syrup*
1.5 cups Tequila

Place cucumbers, lime juice, & zest into a food processor.  Process until smooth (this may need to be done in batches).  Press puree through a fine mesh strainer, catching juice in a 2 quart plastic container with a lid.  Be sure to press on solids to extract all juice.  Add honey syrup and tequila and stir.  Freeze.  Scoop into glasses.  Garnish with mint.

*Honey syrup can be made by mixing 1/2 cup honey with 1 cup boiling water.

Bourbon Slush

4 cups brewed tea
12 ounce can frozen lemonade, thawed
6 ounce can frozen orange juice, thawed
3 cups Kentucky Bourbon
5.5 cups water

Mix all ingredients except prosecco and freeze in a plastic container. Fill glass ½ way with ice. Scoop frozen slush into glass and top with prosecco.  Garnish with mint.

Let us know your favorite slush recipes! Cheers!