Bourbon Slush


In August, a bunch of us partiers got together at a friend’s house. I kid about the partying, cause we’re not exactly dance floor type folk at our age. It was more about wandering around our friend’s beautiful garden talking flowers while the guys played horseshoes.

Being August, it was hot. To help cool us off, our hostess prepared a specialty drink, which she always does, often with some new flavored vodka, or something muddled… it’s always really inspired.

This time, I was hesitant. The drink was a bourbon slush. I can hardly stand the smell of bourbon (or any brown liquor for that matter) let alone the taste.

But, I did want to taste it, out of courtesy at least. And, it was good! To serve, Sheila was scooping the bourbon slush out of a plastic container and placing the granita-looking mixture in copper mugs.

So while we walked around and discussed gardening, cause we’re that hip, we slurped away on our slushes. They were such delicious and refreshing. Like a grown-up version of an Icee!

Sheila offered ginger ale and club soda if you wanted to top off the bourbon slush, but I enjoyed the slush as is because it was so hot outside.

According to Sheila, a bourbon slush is not something new. In fact, could it be called vintage? Perhaps like an Old Fashioned? Supposedly, it was a popular drink way back when, often served at holiday parties.

At Christmas time, I decided to make bourbon slushes. When I though about something bubbly to add, based on the fact that there are citrus flavors in a bourbon slush, you can bet I reached for Fresca as my mixer!

So here’s the recipe that our dear friend Sheila uses.

Bourbon Slush
printable recipe below

1 – 12 ounce can frozen orange juice
2 – 12 ounce cans frozen lemonade
7 cups water
3/4 cup white sugar
2 cups strong tea, decaffeinated
2 cups bourbon, nothing fancy
Fresca, optional

Set frozen juices out for a while until they soften a bit. Then mix all of the ingredients together except the Fresca.

Put in freezer in Tupperware-type container with a lid. Place in the freezer overnight.

To serve, use an ice cream scoop or spoon and place in cold-proof cups!

If desired, top with Fresca. This was actually a great combination!

Well, believe it or not, these are just as good at Christmas time!

I served the slush with panetonne, but it would work just as well with a cheese and charcuterie platter, or a bratwurst.

These aren’t strong drinks, so bourbon lovers could add another splash.

Thanks, Sheila!


Pink Prosecco Margarita


My friend Dan loves a good cocktail. So when he made a point to text me this recipe, I knew it would be good.

He found it online originally, and made a few adaptations, but because I don’t know the origin, I’ll just call it Dan’s recipe.

It’s basically the ingredients for a real margarita, plus pink lemonade and Prosecco.

However, I couldn’t find pink lemonade where I live. Maybe it was sold out? But I did find strawberry lemonade, which I never knew existed, so I thought I’d try that, mostly because I’m impulsive. Same cocktail, but subtly strawberry flavored. Still pink, in fact hot pink!

I imagine if you’re not having a girls’ party like a bridal shower or somesuch, you can use regular lemonade for this cocktail, but the thought of making and serving a pink drink was so compelling to me!

My girlfriend helped out with a perfect happy hour setting at her house to test out the cocktail. I mean, to help with the photography.

Dan’s Pink Prosecco Margarita

1 cup pink lemonade*
3/4 cup Patron tequila
½ cup Patron orange liqueur
2 ounces lime juice, about 3 small limes
1/2 – 1 cup Prosecco, well chilled
Lime and salt for rimming

Pour the lemonade in a serving pitcher, and add the tequila, orange liqueur, and lime juice. Chill in the refrigerator.

Right before serving, add the Prosecco.

Rim the glasses with lime juice and dip the rim with salt.

I also tried the margarita over ice, mostly because it was hot out and my girlfriend and I had been working so hard on this photo shoot (thanks Jil!) and that was also good. (not pictured.)

Overall, this is a lovely summer cocktail, but in fact, could be served at parties at various times of the year. I can see cranberries thrown in at a holiday party for example!

* Use one 12 ounce can thawed, frozen pink lemonade concentrate, or strawberry lemonade concentrate, and mix with two containers (24 ounces total) of water.

Elderflower Lemonade


My older daughter, who is much hipper than I am, obviously, forced me to have a drink at a bar a few years ago made by the bar’s mixologist. Well, no one has to force me to drink, but I would have ordered my standard gin and tonic, but she strongly suggested I try out one of the fancy drinks. Many of the drinks were named after Mad Men characters, which was a show I’d not yet watched. (I am terribly un-hip.)

For those of you who aren’t aware of this mixology trend, it’s just about making expensive, strange drinks. Most of them I’m not interested in because I want to keep thyme in stews and soups, and out of my cocktails.

Beyond making expensive, strange fancy drinks, I don’t really know how to describe mixologists. The drinks are quite unique, which is a nice way of saying odd, and the bartenders, ahem, I mean mixologists, really slap their mint instead of muddling it. They use liqueurs like green Chartreuse, Luxardo, and creme de Violette. Oh, and some drinks are infused with bacon. Are you getting the picture?

Actually, since Oklahoma is probably ten years behind in food and drink trends, you’ve all probably already passed through the mixology concept and moved on to something new, but this just happened in my life.

So I reluctantly ordered the only drink that sounded palatable, and was pleasantly surprised. It was a little floral and herby at the same time, and I discovered the source of these flavors – St. Germain.

St. Germain is a French liqueur made from elderflower blossoms that are picked in the Alps! Therefore, it is an elderflower liqueur. It’s quite fascinating.

I'm definitely re-using this bottle!

I’m definitely re-using this bottle!

So, of course, I ordered some so I could play around with it. I’ve added it to white wine and champagne, and even made a version of a mimosa with it.

But then, in the beautiful cookbook Polpo, I come across the recipe for elderflower lemonade. I knew I had to make it.

Not only did it require St. Germain, but also ginger beer, which I’ve never tried but have always been intrigued by it. So, here’s the recipe.

Elderflower Lemonade

25 ml fresh lemon juice
15 ml St. Germain
Ginger beer

Measure the lemon juice and St. Germain, and pour it in the serving glass. germain

Add some ice, then top with the beer.


Ugh. It was terrible. I finally figured out that ginger beer is nasty. I think I’m done experimenting with ginger beer. But I will continue to play around with St. Germain.

Even when I follow recipes, I seem to be the worst bartender. Now I know I’ll never be a mixologist.



I remember the first time I had Pimm’s, in 1978. I wasn’t much of a drinker way back then, but I remember it being so unique. I had no idea it even had a British origin – I just enjoyed the flavor!

Fast forward 25 years to when my older daughter visited a girlfriend in London, and they shared a pitcher of Pimm’s at a pub! I was so excited, because I’d forgotten all about it, and certainly had no knowledge of its national esteem.

The origin of Pimm’s is very interesting, dating back to the 1800’s when Mr. Pimm invented the gin-based drink. There was originally Pimm’s No. 1, as it is now, but there were also five subsequent Pimm’s; most all of these have been phased out.


The liqueur contains a secret mixture of herbs, fruit extracts and liqueurs. It experienced a recent revival in popularity from a British tv show whose character would announce, “It’s Pimm’s O’clock!”

I didn’t even know this when I snapped this photo at the Hampton Court food fair outside of London. I was with number 2 daughter and it was freezing out. But by golly there was Pimm’s being sold and I needed to have an official one! It was indeed delicious, although not perfect for a chilly day.


However, Pimm’s is perfect for spring and summer when it’s acting like spring and summer. Because it’s so refreshing, I often make pitchers of it or put it in a large dispenser. It goes with just about any kind of cuisine.

I took this photo of my Pimm’s at the food fair:


Here is the “official” recipe for Pimm’s, also referred to as Pimm’s cup.

Pimm’s Cup

Mix 1 part PIMM’S No.1
with 3 parts chilled lemonade.
Add some mint, cucumber, orange
and strawberry


In a large pitcher, pour in the seltzer, lemonade and Pimm’s. Stir to combine. Pour mixture into prepared glasses and enjoy!

This recipe comes from the website Anyone for Pimm’s.

If you noticed, there’s no mention of how much seltzer to use, unless British lemonade is bubbly, but I don’t think it is.

So here’s my recipe:

Pimm’s Cup, for one

In one tall glass, place 1 part Pimm’s, 1 part lemonade and 2 parts fresca. Add a generous amount of ice, and stir well. Add some pieces of cut up orange, apple, and strawberry.


At the food fair, I could definitely taste mint and cucumber in my Pimm’s. It was completely enjoyable, but I don’t like my Pimm’s to taste too much like water you get at the spa, so I leave out the cucumber. However, I do use a long piece of cucumber that helps with stirring. But you try it however you like.


When I make Pimm’s in a pitcher, I add a whole array of sliced fruits because it’s so pretty! And you can muddle a bunch of mint leaves if you like, before finishing with the recipe. I love the mintiness, but I don’t like having to deal with chopped mint in my teeth. A personal preference, again.


note: Pimm’s is a strong drink, but it should not be cloyingly sweet. The secret, from years of personal experimentation, is the Fresca. The drink should be bubbly, not taste like a liqueur on ice. If you prefer using seltzer water, or can’t get your hands on Fresca, be as generous with that. It lightens the drink without adding sweetness, which it doesn’t need. Enjoy!