Italian Beer Slushy Food

MANHATTAN BEER SLUSHIE

Manhattan Beer Slushie image

An icy beer granita is the base for this grown-up slushie. If you like your drinks sweeter, go for a high-wheat percentage bourbon; if you like them spicier, go with a high-rye percentage bourbon. Either way, it goes down smooth.

Provided by Food Network Kitchen

Categories beverage

Time 4h10m

Yield 6 cocktails

Number Of Ingredients 6

Ingredients

Two 12-ounce bottles American lager, such as Budweiser
12 pitted fresh or frozen cherries
3 ounces orange liqueur, such as Grand Marnier
10 1/2 ounces sweet vermouth
9 ounces bourbon
2 tablespoons bitters

Steps:

Pour the beers into an 8-by-8-inch baking dish. Freeze until slushy, whisking every 30 minutes, for about 4 hours. Meanwhile, put the cherries in a small bowl and pour the orange liqueur over. Cover and refrigerate for 4 hours.
For each cocktail, spoon about 1 cup beer slush into a rocks glass. Pour 1 3/4 ounces sweet vermouth, 1 1/2 ounces bourbon and 3 dashes bitters into a cocktail shaker. Fill with ice, shake and strain over the slush in the glass. Garnish with 2 liqueur-soaked cherries. Serve immediately.
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From Food Network Kitchens

OLD-FASHIONED ROOT BEER SLUSHY

Old-Fashioned Root Beer Slushy image

This delicious and refreshing concoction is one of my all-time favorite summer drinks. If you know how to make ice cubes and you have a blender, this couldn't be simpler. It's very close to a root beer float but uses only a fraction of the dairy. Be careful, if you sip it too fast, you'll experience the most intense brain freeze of your life-but it will be worth it!

Provided by Chef John

Time 3h10m

Yield 2

Number Of Ingredients 4

Ingredients

1 (16 ounce) bottle root beer
3 tablespoons cold heavy cream
¼ teaspoon vanilla extract
1 ½ cups root beer, cold

Steps:

Pour 1 bottle root beer into a standard-sized ice cube tray. Carefully transfer to the freezer until frozen, 3 to 4 hours.
Whisk cold cream and vanilla in a small bowl until slightly thickened. Cover and place in the refrigerator until needed.
Transfer root beer ice cubes into a blender. Add 1 1/2 cups cold root beer and blend until a smooth, thick slush forms, stopping and shaking the blender as needed.
Pour into 2 frozen mugs, leaving about 1 inch of room at the top. Spoon vanilla cream over top and serve.

Nutrition Facts : Calories 256.4 calories, Carbohydrate 46.7 g, Cholesterol 30.6 mg, Fat 8.3 g, Protein 0.5 g, SaturatedFat 5.1 g, Sodium 64.9 mg, Sugar 46.1 g

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