Frozen Bourbon Lemonade is what you make when it’s thirty degrees and you can’t be bothered with anything fancy. This Frozen Bourbon Lemonade recipe blends bourbon, lemon juice and ice into a slush, and it’s sharp, sweet and bracing.
It’s a lemonade for adults, and a good one to batch for a garden party.
2
serving5
minutesBourbon, lemon juice, simple syrup and ice, blended into a slush. Sharp, sweet and cooling.
Ingredients
120 ml (4 oz) bourbon
90 ml (3 oz) fresh lemon juice
75 ml (2½ oz) simple syrup
300 g ice
Lemon wheel and mint, to garnish
Method
- Add the bourbon, lemon juice, syrup and ice to a blender.
- Blend for about 20 seconds, until smooth and slushy.
- Pour into two chilled glasses.
- Garnish with a lemon wheel and a sprig of mint.
Thomas’s tip
- Taste before you pour. Frozen drinks mute sweetness, so you may need a touch more syrup.
What does a Frozen Bourbon Lemonade taste like?
Sharp lemon and sweet sugar up front, with bourbon vanilla and caramel underneath. It’s icy, tangy and refreshing, and dangerously easy to finish.
Tips for a better Frozen Bourbon Lemonade
Serve immediately. It melts quickly.
Chill the glasses in the freezer for the best effect.
Frozen Bourbon Lemonade variations
Add a handful of strawberries for a pink version. Use rye for a spicier drink. For the shaken version, make a Bourbon Lemonade, or try the Frozen Mint Julep.
Best whisky for a Frozen Bourbon Lemonade
A bourbon with some strength works best, because freezing dulls flavour. Look for 45% or above.
Frozen Bourbon Lemonade: quick answers
What is Frozen Bourbon Lemonade?
Bourbon, lemon juice and syrup, blended with ice into a slush.
Do I need a blender?
Yes. A strong one works best.
Can I make a big batch?
Yes. Blend in batches and serve immediately.
Taste before you pour. Frozen drinks mute sweetness, so you may need a touch more syrup.
Thomas Grønvold is the founder of Caskable and a whisky enthusiast who believes the best way to learn about whisky is simply to drink it, compare it, and stay curious. From supermarket favourites to bottles from distilleries around the world, he writes about what he actually tastes and experiences, without pretending you need to be an expert to enjoy a good dram.
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