BRANDY SLUSH! Make this Wisconsin holiday drink

Today we’re making Brandy Slush! This is a Wisconsin holiday tradition that’s easy to throw together. Sometimes called Wisconsin Sangria, Brandy Slush is made in large batches ahead of time (to allow for freezing). Family recipes differ, but they all revolve around frozen juice concentrate and of course, brandy. No need to get the expensive booze for this. An affordable bottle does the trick. Brandy Slush is dangerously easy to drink, and the icy texture makes it even more enjoyable. As always, enjoy responsibly, and happy holidays! Get your bottles at House of Bitter Bear 👉 https://houseofbitterbear.com Try my grenadine & falernum 👉 https://beveragemixers.com/collections/anders-erickson-holiday-collection?sca_ref=6375283.i1mAKIWjO7 Get the merch! 👉 https://exlsv.com/collections/anders-erickson My newsletter: https://anderserickson.com Video/editing/illustrations by Azusa Inaba 🎥 🎨 TIME STAMPS Intro: 0:00 The History: 1:21 The Ingredients: 2:52 The Tea Syrup: 4:24 The Recipe: 5:49 Frozen: 6:54 Sips & Sign Off: 9:10 THE BRANDY SLUSH RECIPE 5:49 6 black tea bags (green tea optional) 7 cups (1680g) water (divided) 12 oz. (1 can) frozen concentrated orange juice (thawed) 12 oz. (1 can) frozen concentrated lemonade (thawed) 2 cups (480 ml) Korbel Brandy 5 cups (1200 ml) water 1-2 oz. (30-60 ml) Sprite, ginger ale, or soda water Orange slice for individual garnish TEA SIMPLE SYRUP 4:24 2 cups (480g) hot water 6 black tea bags (green tea optional) 2 cups (400g) sugar - Steep tea bags in hot water for 5-10 minutes. Remove tea bags and add sugar. Stir over low heat until sugar is completely dissolved. Remove from heat. MAKING THE BRANDY SLUSH - Combine orange juice, lemonade, brandy, tea syrup, and 5 cups (1200 ml) of water in a sealable container. Stir to combine. Freeze for 12-24 hours. Once frozen, scoop desired amount into a glass and top with soda. Garnish with a slice of orange. * For a wintery twist, substitute the juice concentrates with cranberry and lime. Top with spicy ginger ale. Garnish with a sprig of rosemary. THE TOOLS Gallon ice cream buckets: https://amzn.to/3ZOpSTB Bar spoon: https://amzn.to/3wkkDhg Electric kettle: https://amzn.to/3J7dAMu The induction burner: https://amzn.to/3mgewEW Pyrex glass measuring cups: https://amzn.to/49RviBH Oxo 4-cup measuring cup: https://amzn.to/4iPhXOh To The Bar Mat: https://rb.gy/ds3osd As an Amazon Associate I earn from qualifying purchases. I get commissions for purchases made through links in this post. Special thanks to our top-tier patrons: Adam Greetis Brandon Carey Randy Calegari Michael Cooney Matthew Crowley Kevin Dzomery Derek Patstone Rick Turoczy Silverio Al Gailey Joshua Penley Sheri Muilenburg Connie & Rob Chapin Chris Roberts Howard Pollack Bruce Stark Brian Gordon David Byrne Nate Randall Randall Nick D Pilaitis Filip Sodic Scott Maclean Follow Me: Instagram: https://www.instagram.com/anderserickson/ Facebook: https://www.facebook.com/andersericksoncocktails Send stuff to: Anders Erickson PO Box 248 Baileys Harbor, WI 54202 00:00 Intro 01:21 The History 02:52 The Ingredients 04:24 The Tea Syrup 05:49 The Recipe 06:54 Frozen 09:10 Sips & Sign Off