Brandy slush is a traditionally Christmas alcohol mixer in Wisconsin. And it is just not even right if it’s not frozen in an ice cream pail. Interestingly, more brandy is sold in Wisconsin than anywhere else in the world. Thats a lot of cocktails! Whether it’s a refreshing frozen slush or Cherry Brandy Old Fashioned Wisconsinites are pouring it into delicious cocktails year-round. There are several distilleries that produce brandy, but our favorite to use is Home | Berens Old Fashioned Brandy.
I can’t wrap my head around it- it’s 10ºF outside and we’re drinking a frozen drink. I personally prefer a brandy slush on a hot summer day, but as a tradition, I guess I’ll have a frosty glass.
Preparation, Servings, and Storage of Brandy Slush
Over the years, I have encountered numerous recipes for brandy slush that include a simple syrup. However, I often find them overly sweet. To create a more balanced flavor, I opted to omit the added sugar and rely solely on the natural sweetness of juice concentrates. This adjustment ensures that the slush retains a fruity essence without the overpowering sweetness that can be typical of holiday drinks. While brandy slush isn’t the healthiest option, choosing 100% juice concentrates and using preservative-free sparkling grapefruit juice, such as Betty Buzz®, helps to lighten the load a bit.
For your next Christmas gathering, gather the following ingredients, prepare the slush, and let the mixture freeze overnight. This delightful recipe yields 18 generous servings. This makes it perfect for sharing with friends and adult family members. After an initial freezing period of 24 hours, the slush can be stored in the freezer for up to three months. A perfect way to ensure that this festive cheer is never far away. Enjoy this iconic Wisconsin treat and toast to the holiday spirit!
Brandy Slush
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Equipment
- 5 gallon plastic ice cream pail
Ingredients
- 5 bags Black tea
- 7 cups Water
- 1 can Frozen Lemonade concentrate
- 1 can Frozen Orange juice concentrate
- 3 cups Brandy
- Grapefruit soda
Instructions
- Thaw the lemonade and orange juice concentrate. Once thawed, pour into a clean, empty ice cream pail.
- In a medium saucepan, boil 5 cups of water over high heat. Once the water is boiling, turn off the heat and add the tea bags to steep and cool. Discard tea bags.
- Add 2 cups of water along with the 5 cups of black tea to the ice cream pail.
- Pour brandy into the pail and stir to combine all the ingredients.
- Freeze for 24 hours.
- To serve, scoop slush into a glass about 2/3 full. Top off with soda and stir to combine.
Nutrition
