Disclosure: I received various Lipton Iced Tea products to sample. All opinions are my own, and I was not compensated for this post.
Mario Lopez called me the other night. Yup, he sure did. I got to spend part of my evening chatting about our kids, summer fun, cocktails, and iced tea with Mario and my new friend, Scott Fitzgerald. It’s always good to chat with an NYC mixologist, right? Mario and Scott are working with Lipton, and I got to chime in with some drink ideas. Scott mixes up some sangria and a mint tea julep that makes every day Derby Day. I had to create a Lipton beverage Dirt & Noise style, natch.
We have thus far escaped the usual sweltering heat of summer in North Carolina, but lately I’ve been seeing a lot more pit stains by the end of the day. It’s a Hades sauna around here now. We went from zero to sweaty in no time. There was no glistening, only profuse sweating. The unpleasant thickness in the air is bad for everyone’s hair and even worse for the collective mood. It’s time to chill out with something slushy and cool. Plain ol’ iced tea won’t cut through this thicket of humidity so we are amping up Lipton’s best today.
Now most bourbon slushies require mixing up the forming ice every 45 minutes or so. I’ve tried it that way, and I always get busy with Pinterest work and tend to forget about scraping icy bits. I’ve devised a lazier easier method.
Bourbon Slushies
2 cups bourbon (Makers Mark is preferred around here.)
5 cups water
1 can frozen lemonade
1 can frozen pineapple juice
1 cup sugar
2 cups Lipton Iced Tea Lemonade
Pour all ingredients into a large bowl and mix well. Now here’s the easy part. Pour into ice cube trays and freeze. When you are ready to serve, pop out a few into the blender and pulse for a few seconds. It should be Slurpee consistency. Serve in a rocks glass or martini glass with a spoon and a straw. Or you could be classy and serve it in a red Solo cup with a plastic spoon. Summer is laid back that way. I’m sure the folks at Lipton wouldn’t judge.
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