Tags
blurpees, blushies, bourbon, bourpees, drinks, Maker's Mark, recipe, slurpee, slushie, Woodford Reserve
Okay, ya’ll. You have a mission: invent a bourbon slurpee/slushie. We’re calling them bourpees (or maybe blurpees?) or blushies right now, but are open to other names. And by we, we mean me, because, we are giving the commands right now. We will refer to ourselves in the royal we for the duration of this post. Here’s what we’ve tried so far, with mixed results: couple shots o’ bourbon (preferably Maker’s Mark or Woodford Reserve), couple shots o’ ginger ale, couple mint leaves, ice, and water. It was pretty damn tasty, but the consistency wasn’t quite right. Too icy. So will have to try again. But we would love suggestions so that we can get our royal drink on this summer. Go!
The Perks of Being an Artist 
Make a syrup out of the ginger ale, and add more bourbon to offset the sweet. The sugar will act as that kind of emulsifier necessary to get the slush consistency.
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Here’s the extent of my cooking: I can boil water. So please explain how to make a syrup out of ginger ale.
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Boil it, uncovered, then let it simmer stirring occasionally, also uncovered. Let it reduce. Much of the carbonated water will evaporate and you’ll be left with the flavoring and the original syrup (corn or cane). It’ll be super concentrated, but you’ll have to start with more. If you want the carbonation feeling of the slushy you’re going to have to add back in a bit more at the end, but I went won’t take much.
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