Beer Slush Recipes

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BEER SLUSH



Beer Slush image

Provided by Food Network Kitchen

Time 2h

Number Of Ingredients 0

Steps:

  • Pour one 12-ounce bottle of your favorite lager or Belgian white beer into a shallow baking dish and freeze, scraping it with a fork every 30 minutes for 2 hours. Spoon the granita into glasses and top with a drizzle of grenadine, or lemonade or limeade concentrate.

MANHATTAN BEER SLUSHIE



Manhattan Beer Slushie image

An icy beer granita is the base for this grown-up slushie. If you like your drinks sweeter, go for a high-wheat percentage bourbon; if you like them spicier, go with a high-rye percentage bourbon. Either way, it goes down smooth.

Provided by Food Network Kitchen

Categories     beverage

Time 4h10m

Yield 6 cocktails

Number Of Ingredients 6

Two 12-ounce bottles American lager, such as Budweiser
12 pitted fresh or frozen cherries
3 ounces orange liqueur, such as Grand Marnier
10 1/2 ounces sweet vermouth
9 ounces bourbon
2 tablespoons bitters

Steps:

  • Pour the beers into an 8-by-8-inch baking dish. Freeze until slushy, whisking every 30 minutes, for about 4 hours. Meanwhile, put the cherries in a small bowl and pour the orange liqueur over. Cover and refrigerate for 4 hours.
  • For each cocktail, spoon about 1 cup beer slush into a rocks glass. Pour 1 3/4 ounces sweet vermouth, 1 1/2 ounces bourbon and 3 dashes bitters into a cocktail shaker. Fill with ice, shake and strain over the slush in the glass. Garnish with 2 liqueur-soaked cherries. Serve immediately.
  • Copyright 2013 Television Food Network, G.P. All rights reserved
  • From Food Network Kitchens

OLD-FASHIONED ROOT BEER SLUSHY



Old-Fashioned Root Beer Slushy image

This delicious and refreshing concoction is one of my all-time favorite summer drinks. If you know how to make ice cubes and you have a blender, this couldn't be simpler. It's very close to a root beer float but uses only a fraction of the dairy. Be careful, if you sip it too fast, you'll experience the most intense brain freeze of your life-but it will be worth it!

Provided by Chef John

Time 3h10m

Yield 2

Number Of Ingredients 4

1 (16 ounce) bottle root beer
3 tablespoons cold heavy cream
¼ teaspoon vanilla extract
1 ½ cups root beer, cold

Steps:

  • Pour 1 bottle root beer into a standard-sized ice cube tray. Carefully transfer to the freezer until frozen, 3 to 4 hours.
  • Whisk cold cream and vanilla in a small bowl until slightly thickened. Cover and place in the refrigerator until needed.
  • Transfer root beer ice cubes into a blender. Add 1 1/2 cups cold root beer and blend until a smooth, thick slush forms, stopping and shaking the blender as needed.
  • Pour into 2 frozen mugs, leaving about 1 inch of room at the top. Spoon vanilla cream over top and serve.

Nutrition Facts : Calories 256.4 calories, Carbohydrate 46.7 g, Cholesterol 30.6 mg, Fat 8.3 g, Protein 0.5 g, SaturatedFat 5.1 g, Sodium 64.9 mg, Sugar 46.1 g

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