Slushy Shirley Cocktail
Makes
Cooking Mode
1 ½ oz dark rye whisky
¾ oz lemon juice
¾ oz maple syrup
3 oz ginger beer
6 ice cubes
1 oz black cherry juice (for drizzling on top at the end)
1 large sprig of thyme (for garnish)
1 ½ oz dark rye whisky
¾ oz lemon juice
¾ oz maple syrup
3 oz ginger beer
6 ice cubes
1 oz black cherry juice (for drizzling on top at the end)
1 large sprig of thyme (for garnish)
Directions
1Combine whisky, lemon juice, maple syrup, ginger beer and ice cubes in a blender and mix on medium speed for 60 seconds or until smooth—but not for so long that it liquifies.
2Pour into a small wine glass and drizzle the black cherry juice over top, so that it seeps through the slush to the base.
3Garnish with full branch of fresh thyme clipped to the glass.
Tips
1
Zero-proof it: Omit the whisky and use an extra ounce-and-a-half of ginger beer for a total of three ounces.
Disclaimer
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Personal Note
Personal Note
