Manhattan Slushies

I’m gonna say it… This might just be my favorite cocktail EVER.

First of all, I like bourbon. I pretty much have to since I’m from Kentucky and all. But, It’s never been my go-to. I’m usually a glass of wine or gin & tonic kind of girl, but I do like me a bit of bourbon every now and then. I decided to make this for my husband since he is a HUGE bourbon drinker, and the classic Manhattan is his fave. Every single restaurant or bar we go to he orders one and meticulously grades it from beginning to end. So, honestly, it was pretty bold of me to take this on… you should be proud. Long story short, he loved these Manhattan Slushies. Yay! Now, a Manhattan isn’t a sweet drink at all, but this recipe has to be since we’re turning it into a slushie. It’s not overly sweet, though, and has all of the same elements of the vintage cocktail with a modern twist. 😉

Now, let’s talk about the method of making these slushies.  We’re going to be using our trusty ice cream machines to make the best slushie texture, ever! Let me tell ya, there’s just no comparison to making them any other way. Now, if you don’t have an ice cream machine (you need one in your life) you can swap the water for ice and use your blender instead. You won’t have the same smooth slushie-like texture, but it will do the job. I really hope you try this recipe! It’s seriously so good and perfect for a late summer cocktail to have while it’s still kind of warm outside.

Don’t mind me. Just taking an Insta-story pic. Do you follow me on Instagram? If not, you should! I’m mymoderncookery everywhere!

Manhattan Slushies

 

Author:

My Modern Cookery

Serves: 2 slushies

Prep time: 1 hour 30 mins

Cook time: 30 mins

Total time: 2 hours

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Ingredients

• ¾ cup orange juice
• 1 tbsp orange zest
• ¾ cup water
• ½ cup corn syrup
• 4 dashes Angostura Bitters
• ½ cup bourbon
• ¼ cup dry vermouth
• orange peel and maraschino cherries for garnish

Instructions

1. In a large bowl whisk together orange juice, orange zest. water, corn syrup, bitters, bourbon and vermouth until very well combined. Transfer to freezer and chill until very cold, at least 1½ hours.
2. Transfer chilled base into ice cream maker and churn until base looks like a soft sorbet with no visible excess liquid. It should look similar to a slushie you would get from a machine. Transfer churned base to an airtight container and chill in freezer until ready to serve.
3. When you're ready to serve, run the orange peel around the rim of your glass. Pour a spoonful of maraschino cherry juice in the bottom and our desired amount of slushie on top. Top with a spoonful of additional bourbon, if desired and a cherry on top. Drink immediately.

Notes

*To, me the alcohol content of these is perfect. However, if you like more or less bourbon, feel free to adjust accordingly.

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