As requested by several villagers, we are posting a recipe for the delightful beverage served at Kathleen Vander Horst’s brunch during July 4th Celebrations.

Bourbon Slush

• 24 cups strong tea
• 6  x 12 oz cans frozen orange juice
• 3  x 12 oz cans frozen lemonade
• 12 cups bourbon or Canadian Club
• (Some people add sugar for added sweetness or water for a reason unknown to Kathleen)
  

Above quantities, makes enough for 50 or so.

Instructions

• Mix all ingredients
• Best to freeze in 3 or 4 pitchers as it thaws more easily than one big clump.
• Keep some in refrigerator to pour on top of the frozen to keep it like a slush.

Thanks for keeping us hydrated this summer, Kathleen!

Other recipes welcome: For any other favorite recipes you’d be willing to share, please submit details (and a photo if possible) to the DCA Web Team.