By Rebekah Peppler
- Total Time
- 5 minutes, plus at least 8 hours’ freezing
- Rating
- 4(165)
- Notes
- Read community notes
Spoon and serve this vermouth-orange slush as is for a lower-A.B.V. drink or top each portion, affogato-style, with a drinker’s choice floater of hard spirit. Tequila, gin, brandy, bourbon or mezcal all work well. The key to prolonging the co*cktail’s icy texture is to make sure every element is chilled: Pop whatever liquors you plan to pour over top into the fridge when you put the slush in the freezer. This simple, plan-ahead move will keep your final drink from melting too fast.
Featured in: The Best Drinks in Life Are Frozen
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Ingredients
Yield:6 servings
- 10ounces fresh orange juice
- 8ounces sweet vermouth
- 4ounces simple syrup (1:1 granulated sugar and water)
- 2ounces orange liqueur
- 2ounces filtered water
- 4½ to 6ounces hard liquor, such as tequila, gin, mezcal or bourbon
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
190 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 23 grams carbohydrates; 0 grams dietary fiber; 21 grams sugars; 0 grams protein; 15 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
In a shallow 9-by-9-inch baking pan, combine the orange juice, vermouth, simple syrup, orange liqueur and filtered water. Whisk to combine, then place in the freezer, uncovered, for 3 hours.
Step
2
After 3 hours, use a fork to scrape the frozen edges of the mixture toward the center, then continue freezing until the mixture is nearly set, at least 5 hours or overnight.
Step
3
Once frozen, use a fork to scrape into a fine, granitalike texture. If you are not serving immediately, transfer the vermouth slush to a covered container and freeze until ready to use.
Step
4
To serve, add ¾ cup/6 ounces of the slush to a lowball glass and top with ¾ to 1 ounce of your preferred liquor; serve immediately.
Ratings
165
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Cooking Notes
Margery
Final review- It is delicious. Cutting the sugar syrup is half is perfect.
Cindy
Made a half recipe with a few modifications. I used kumquat liqueur since I didn’t have any orange liqueur. I also used the juice of 2 oranges and 1 blood orange to get the orange juice amount called for. I did this in part because it is what I had and in part based on other notes indicating it was too sweet. I thought the end result was very nice with a bourbon float on top. I thought the sweetness was level was good. If anything, it could’ve used a touch more simple syrup with the changes.
missingbrooklyn
This is fantastic. Just made another batch, cutting the sugar in half. Love the idea of having this on-hand for when you want a proper co*cktail but can’t be bothered to drag out the bottles to make one.
Liz N.
This was delicious! Definitely on the sweeter side. Next time I make it I'll probably use a few less oz of OJ. I like this with a shot of bourbon and some bitters for a manhattan like slush!
Rosalee
Used extra dry vermouth to save a trip to the liquor store and added peach bourbon with some sprigs of mint to the final frozen product. Perfect. You could reduce the sugar, or, y’know, not :)
Lauren
Made it with mezcal and tequila...like both but probably prefer the smokiness of the mezcal as a counterpoint to the sweetness of the slush.
Amy
Made this twice and it’s a keeper for sure! Like others, reduced the simple syrup by half. Made it with OJ one time and CranApple another. Both amazing. Definitely recommend freezing overnight.
Lee
Can I substitute dry vermouth?
Rosalie
Refreshing! The only substitute I made was that I had on hand a simple syrup from which I cooked candied lemon peels. I used that - in full measure.The slush was fabulous with either gin or bourbon. I didn't try the others.
Margery
Final review- It is delicious. Cutting the sugar syrup is half is perfect.
Margery
I wonder why the instructions are to freeze for 3 hours uncovered. I decided to cover the baking dish for the first hour to prevent spills which would be a pain to clean up. I also cut the sugar syrup by half and strained the solution before freezing to get rid of orange pulp. It's in the freezer now- we'll see.
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