Ingredients:

  • 4 cups (approx. 600g) frozen peach slices
  • 8 fluid ounces (240 ml) Bourbon Whiskey
  • 2 fluid ounces (60 ml) fresh lemon juice
  • 4 fluid ounces (120 ml) Simple Syrup (1:1)
  • 2-4 fluid ounces (60-120 ml) water (optional, for consistency)
  • 4 dashes Angostura Bitters
  • Fresh peach slices for garnish
  • Fresh mint sprigs for garnish

Instructions:

  1. In the blender jug, combine the bourbon, simple syrup, fresh lemon juice, and the four dashes of Angostura bitters. Stir or pulse briefly until the ingredients are fully combined to create the highly-flavoured base.
  2. Add the 4 cups of completely frozen peach slices directly into the blender jug with the liquid mixture.
  3. Secure the lid. Use the Pulse setting 5-6 times to break down the large chunks of fruit and help the blades catch the ingredients.
  4. Switch to a medium-high setting and blend continuously. Stop every 15-20 seconds to scrape down the sides of the jug with a rubber spatula, pushing any dry clumps toward the blades. Continue blending until a thick, uniform soft-serve consistency is achieved.
  5. If the mixture is too thick, add water, one fluid ounce (30 ml) at a time, until the mixture flows smoothly but remains frozen.
  6. Taste the Bourbon Peach Slush. Adjust sweetness (simple syrup) or tang (lemon) if desired. Give a final short blend.
  7. Pour the slush mixture into chilled glasses immediately.
  8. Garnish each serving with a thin peach slice and a fresh sprig of mint.