Fruit Crunktail

RECIPE: Boozy Slush

Last week we had a potluck for the returning members of our speech and debate team.  It was a lovely night and I enjoyed getting to see all the kids and their parents.  Over the course of the evening at least four different moms came up to me and told me they’ve been reading Wine and a Spoon and enjoying it.  I hope when they tune in today and see what I’ve made, they don’t judge me.

School started Monday.  Good news: everything is good!  I’ve enjoyed myself so far and I’m really liking my classes.

During my prep hour on Tuesday, I was complaining because I didn’t have a recipe for this week.  It was the second day of school, I was already exhausted, and I had been eating pasta for several days because it was quick and easy.  This year I have prep with some of my favorite people, including Darcy and Katrina, who most often trade recipes with me.  Darcy asked me what I wanted to make this week and my response was, “Uuuuugh, something that doesn’t involve cooking.”  She immediately suggested something her aunt calls “boozy slush”: a mix of liquor, fruit, and soda that sounds like a cocktail version of sangria.  She did a search for some recipes and came up with the one I’m using today.

The camera wouldn’t focus on the finished pre-frozen mixture.  It took me about 10 tries to figure out how to photograph it.

The mixture doesn’t freeze all the way, instead it just gets kind of icy and the fruit freezes.  It really just ends up being a boozy version of fruit cocktail.  Some things I’ve learned:  The original recipe called for brandy, but I didn’t have any, so I used honey bourbon instead.  Good call, Manda.  The original recipes also calls for crushed pineapple, which I used, but next time I would rather use chopped up pineapple pieces, because the crushed pineapple makes it difficult to drink.  Amy (who titled this post, obviously) suggested that I sieve out the pineapple and just use the juices.  My response to her, “Does the gravy needs sieving?  Just stir it, Una!”  Anyone?  Anyone?

One of the things I love about Darcy, my aforementioned friend/coworker, is that a long time ago we started drinking lambic beer out of champagne glasses at her house.  It was just classier.  So I figured that this cocktail should also be a champagne glass sort of drink.

I sent the following photo to a friend who lives in Australia (where it was noon there, but it was 7pm here, which is an appropriate drinking hour) to congratulate him on a good job interview.  That’s what boozy slush is good for.  Enjoy!

Rating: I’ll give this a surprisingly delicious 4 out of 5 glasses of boozy slush.  Although you probably shouldn’t drink four glasses, because I drank two this afternoon and that was enough.  I thought it was going to be crazy sweet, but it ended up being OK.  Yeah, it’s sweet, but it’s enjoyable on a hot (115 today!) summer day.

Boozy Slush
Author: Manda
Prep time: 5 mins
Cook time: 24 hours
Total time: 24 hours 5 mins
  • 1 cup vodka
  • 1 cup rum
  • 1 cup honey bourbon
  • 1 jar cherries
  • 2 cans mandarin oranges
  • 1 can pineapple pieces
  • 1 can lemonade concentrate
  • A mixer (Sprite, 7-Up, tonic water)
  1. Mix all ingredients together in a large bowl.
  2. Cover and freeze for 24 hours before serving.
  3. Stir and serve with 3/4 mixture and 1/4 mixer.
  4. Enjoy!
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2 Responses to Fruit Crunktail

  1. Erin says:

    This sounds amazing! I am so trying this the next time we have any shower of any kind! Or maybe on a Monday night when I’ve had a stressful day. Or maybe just whenever I need a boozy pick me up! In fact, I want one NOW!! :)

  2. Pingback: If Only All Deserts Were This Easy | Wine and a Spoon

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