May 8, 2018
I have been a fan of Deb's food - and drinks - blog Smitten Kitchen since I read her first entry.
Her writing style is fun and clever - next to drink and food words are the big love of my life - and her recipes are always easy to follow with a brilliant end result.
Så when she re-posted her take on a Bourbon Slush Punch I knew I had to make it as soon as possible.
It takes a little bit of planning - the cooling of tea - but once the base is made time from bottle to glass is short: My kind of drink.
I am not going to write a recipe here - my tweeks are not substantial enough - but it's a recipe born to be played with.
And that is another thing about Deb's food and drink - she never forgets that eating and drinking can be fun - in my opinion should be fun.
So what did I do to make it mine? I substituted 2 oz of maple syrup for the 1/4 cup of granulated sugar Deb's recipe calls for.
Lemon juice loves maple syrup - Deb taught me that with her Vermontucky Lemonade recipe back in the early days of my cocktail mixing.
And since the tea I used was Early Gray with a strong taste of bergamot I added 2 oz of Italicus Rosolio de Bergamotto - a bergamot liqueur. It played well with both the lemon and the orange.