I can tell summer is here because I feel the need to take 3 showers a day and just got done scouring this guide to dealing with chub rub. But if you’re looking for a more fun way to beat the heat, we’ve got you covered, sister. Introducing: Sloshies – slushies that get you sloshed. Genius. Keep scrolling to see our fave recipes from Jerry Nevins’s Sloshies (Workman Publishing), for sale here. Try ’em out and thank us later with a drunk tweet @bust_magazine.
The Catcher
in the Rye (Spiced)
Don your houndstooth coat and relive your teenage angst as you mix up this frozen version of an old-fashioned.
ABV
8.46%
Glass
Up & Down
Garnish
Orange wheel and infused cherry leftover from Cherry-Infused Old Overholt Rye Whiskey (see recipe near end of post)
• 10 ounces Simple Syrup (see recipe near end of post)
• 5 ounces lemon juice
• 15 3/4 ounces orange juice
• 8 1/4 ounces Cherry-Infused Old Overholt Rye Whiskey (see recipe near end of post)
Combine • Place the ingredients in a medium-size metal bowl and stir.
Freeze • Pour the liquid into a large freezer bag and place it in the freezer until frozen, approximately 4 hours. Alternatively, pour the liquid into an ice cream maker and proceed per the manufacturer’s instructions (see page 11).
Serve • When you’re ready to drink, massage the freezer bag by hand until it’s a wet, slushy consistency. If it’s not breaking up, run the bag quickly under hot water and massage some more.
Yield • Makes at least 4 drinks.
Whiskey Smashed (Tart)
Give your Kentucky Derby party an extra kick with this smashing combination of small-batch Kentucky bourbon on top of a citrus blend and minty frozen love.
ABV
9.77%
Glass
Up & Down
Garnish
mint leaf, lemon
wheel, and a floppy
hat (for you to wear)
• 2 3/4 ounces water
• 9 ounces Simple Syrup (see recipe near end of post)
• 7 1/4 ounces Mint Simple Syrup (see recipe near end of post)
• 6 ounces lemon juice
• 6 3/4 ounces lime juice
• 8 3/4 ounces Woodford Reserve Kentucky Straight Bourbon Whiskey
Combine • Place the ingredients in a medium-size metal bowl and stir.
Freeze • Pour the liquid into a large freezer bag and place it in the freezer until frozen, approximately 4 hours. Alternatively, pour the liquid into an ice cream maker and proceed per the manufacturer’s instructions (see page 11).
Serve • When you’re ready to drink, massage the freezer bag by hand until it’s a wet, slushy consistency. If it’s not breaking up, run the bag quickly under hot water and massage some more.
Cool Hand Luke (Sweet)
This cuke-heavy citrus blast with a splash of Pimm’s Blackberry will bring new meaning to being a cool cucumber.
ABV
5.68%
Glass
Floral Bowl
Garnish
cucumber wheel
• 2 ounces water
• 9 1/2 ounces Simple Syrup (see recipe near end of post)
• 4 ounces lemon juice
• 2 3/4 ounces lime juice
• 2 1/4 ounces Pimm’s Blackberry & Elderflower
• 12 1/4 ounces Thatcher’s Organic Cucumber Liqueur
• 7 1/2 ounces whole milk
Combine • Place the water, simple syrup, lemon juice, lime juice, Pimm’s, and cucumber liqueur in a medium-size metal bowl and stir.
Blend • Add the milk to the bowl slowly, using an immersion blender to emulsify the mixture.
Freeze • Pour the liquid into a large freezer bag and place it in the freezer until frozen, approximately 4 hours. Alternatively, pour the liquid into an ice cream maker and proceed per the manufacturer’s instructions (see page 11).
Serve • When you’re ready to drink, massage the freezer bag by hand until it’s a wet, slushy consistency. If it’s not breaking up, run the bag quickly under hot water and massage some more.
Benny and De June (Floral)
A perfect pairing of two kindred spirits. The nose of the drink is decidedly juniper, while the flavor is a delicate melding of the one-of-a-kind Esprit de June vine flower liqueur—yes, that’s a spirit made from the tiny white flowers of grapevines—and woodland pine notes from the gin.
ABV
9.34%
Glass
Flared
Garnish
juniper berries
• 9 1/2 ounces water
• 10 1/4 ounces Simple Syrup (see recipe near end of post)
• 10 1/4 ounces lemon juice
• 5 ounces Koval Gin
• 5 ounces Esprit de June Liqueur
• 1 teaspoon Angostura Bitters
Combine • Place the ingredients in a medium-size metal bowl and stir.
Freeze • Pour the liquid into a large freezer bag and place it in the freezer until frozen, approximately 4 hours. Alternatively, pour the liquid into an ice cream maker and proceed per the manufacturer’s instructions (see page 11).
Serve • When you’re ready to drink, massage the freezer bag by hand until it’s a wet, slushy consistency. If it’s not breaking up, run the bag quickly under hot water and massage some more.
Yield • Makes at least 4 drinks.
Simple Syrup recipe from Sloshies
• 1 1/2 cups pure cane sugar
• 1 1/2 cups boiling water
Yield • 2 1/4 cups (18 ounces) simple syrup
1) Place water and pure can sugar in a saucepan over medium heat and bring to a boil
2) Reduce heat to a simmer and stir the mixture, letting the sugar dissolve until the liquid looks uniform, without any visible granules from the sugar, about 3 minutes
3) Remove from the heat and let the syrup cool. Use immediately or store in an airtight container in your refrigerator for up to 2 weeks
Mint Simple Syrup from Sloshies
• 5 tablespoons dried mint (or 15 tablespoons fresh mint)
• 16 ounces simple syrup
1) Place simple syrup in a saucepan over medium heat
2) Add the dried mint and heat for 12 minutes (if using fresh mint, heat only for 6 minutes). You aren’t looking for a change in the appearance of the syrup, but taste it after 12 minutes have elapsed; if it tastes like your flavor it’s good to go. If for some reason it doesn’t taste like mint, leave it on a bit longer.
3) Strain out the mint with a fine-mesh strainer, then let the syrup cool. Place it in a sealed container and store it in the refrigerator for up to 1 week.
Cherry-Infused Old Overholt Rye Whiskey from Sloshies
1) Place 1 dark, sweet cherry (frozen works really well) per ounce of Old Overholt Rye Whiskey in a tightly sealed container
2) Store in a cool, dark place for at least 72 hours, then strain out the cherries to use as garnish, if desired.
Cover photo: Elizabeth Taylor in “Cleopatra,” 1963
Photos and recipes: “Sloshies” by Jerry Nevins/Workman Publishing
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