BOURBON AND SODA RECIPES

Name: Bourbon Slush
Prep time: 10 min
Total time: 10 min
Yield: 24 servings (6 qt.).
Ingredients: 7 cups water; 1-1/2 cups sugar; 1 can (12 ounces) frozen orange juice concentrate; 1 can (12 ounces) frozen lemonade concentrate; 2 cups strong brewed tea, cooled; 2 cups bourbon; 3 liters lemon-lime soda, chilled

BOURBON SLUSH RECIPE: HOW TO MAKE IT

Bourbon Slush Recipe: How to Make It image

At our holiday parties, Bourbon Slush is definitely a favorite. Have fun experimenting with different teas when you make it. We like black tea, green tea and orange spice. —Darcene Sigler, Louisville, Ohio

Provided by Taste of Home

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 24 servings (6 qt.).

Number Of Ingredients 7

Ingredients

7 cups water
1-1/2 cups sugar
1 can (12 ounces) frozen orange juice concentrate
1 can (12 ounces) frozen lemonade concentrate
2 cups strong brewed tea, cooled
2 cups bourbon
3 liters lemon-lime soda, chilled

Steps:

In a Dutch oven, combine water and sugar; bring to a boil, stirring to dissolve sugar. Remove from heat., Stir in orange juice and lemonade concentrates, tea and bourbon. Transfer to freezer containers; freeze 12 hours or overnight., To serve, place about 1/2 cup bourbon mixture in each glass; top with 1/2 cup soda.

Nutrition Facts : Calories 196 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 15mg sodium, CarbohydrateContent 39g carbohydrate (36g sugars, FiberContent 0 fiber), ProteinContent 0 protein.

PUMPKIN BREAD WITH BROWN BUTTER AND BOURBON - NYT COOKING

Pumpkin Bread With Brown Butter and Bourbon - NYT Cooking image

This hearty pumpkin bread is a sophisticated twist on the traditional version with the addition of bourbon (teetotalers can substitute apple cider), browned butter and cardamom.

Provided by Melissa Clark

Total Time 1 hours 15 minutes

Yield Two 8-inch loaves

Number Of Ingredients 14

Ingredients

1/2 cup (1 stick) unsalted butter
1/4 cup bourbon (or use water or apple cider)
1 tablespoon vanilla
1 3/4 cups pumpkin purée, homemade or canned (1 15-ounce can)
4 eggs
1/2 cup olive or other oil (such as canola)
2 cups all-purpose flour
1 cup whole wheat flour
1 3/4 cups light brown sugar
1 1/2 teaspoons baking soda
1 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom

Steps:

Heat oven to 350 degrees and arrange a rack in the center. Grease the insides of two 8-inch loaf pans with butter or line with parchment paper.
In a large skillet, melt 1/2 cup (1 stick) butter over medium-high heat. Reduce heat to medium and cook until the frothy white milk solids sink to the bottom of the pan and turn a fragrant, nutty brown, 5 to 7 minutes. Brown butter can burn quickly, so watch it carefully. (A tip: You will know your brown butter is almost ready when the frantic sound of bubbling begins to die down, so use your ears as well as your eyes and nose.)
In a glass liquid measuring cup, combine bourbon and vanilla. Add water until you reach the 2/3 cup mark. In a large bowl, whisk together bourbon mixture, pumpkin purée, eggs and oil. With a spatula, scrape all the brown butter from the skillet into the pumpkin mixture and stir to combine.
In another large bowl, whisk together all-purpose flour, whole wheat flour, brown sugar, baking soda, salt, cinnamon, ginger and cardamom. Pour liquid ingredients into dry ingredients and stir to combine.
Divide batter between the two greased loaf pans. Place them on a rimmed baking sheet and transfer to oven. Bake for 50 to 60 minutes or until a tester or toothpick inserted into the center of the loaf comes out clean. Allow bread to cool completely before removing from pan.

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