Bourbon Whiskey Slushie

Adapted from


  • 2 tea bags in 1 cup of hot water.
  • 3½ cups water
  • 1 6 oz can of frozen lemonade
  • 1 6 oz can of frozen orange juice
  • ¾ cup of sugar
  • ¾ cup of whiskey


Bring 1 cup of water to a boil. Add the tea bags and steep until dark. In a large bowl, mix 3½ cups of water, lemonade, orange juice and sugar. Add the tea and whiskey and mix. Mix and freeze overnight. To serve, scoop the frozen mixture into a glass and top with 7-Up.

Cucumber and Kiwi Gimlet

Receipe from


  • 2 ounces gin
  • 1/2 sliced cucumber
  • 1 lime juiced
  • 2 ounces kiwi simple syrup, recipe below
  • 1 cup ice, to shake with


  1. In a cocktail shaker add in all of the ingredients.
  2. Gently muddle cucumber.
  3. Fill with ice and shake really well for at least 35 seconds. The more you shake and let the ice dissolved the better.
  4. Strain into a coup or tall thin glass
Kiwi Simple Syrup

1 cup organic sugar

1 cup water

4 sliced kiwis, peel removed.

Bring the sugar and water to a soft boil until sugar is dissolved. Add in the kiwi and simmer for about 15 minutes. Remove from heat and let it all sit for another 30 mins so the kiwi flavor infuses. Pour through a mesh sieve and then into a glass bottle to store.

Fizzy Raspberry Lemonade


1 bottle of Prosecco

2 tablespoons sugar

2 tablespoons lemon juice

1/2 tablespoon grated lemon zest

1 cup frozen raspberries


Combine sugar and juice in a small saucepan, and bring to a boil. Reduce heat and simmer for 1 minute, stirring until sugar dissolves. Remove from heat.

Stir in lemon rind and ½ cup of mashed raspberries.

Combine raspberry and lemon mixture and Prosecco in a pitcher.

Sprinkle remaining raspberries among the glasses.

Serves 6-8