Inspired by the corner store treat of my youth, these grown-up slushies feature root beer, bitters, and bourbon blended with ice and served in a frosty glass. The drinks are topped with a snowcap of kirsch-spiked whipped cream and a bourbon-soaked cherry. These beauties exude style and nostalgia and boy, do they go down smoothly! So smooth you might find yourself with a case of brain freeze.
This recipe requires 8 hours freezing time.
Pour root beer into an ice cube tray and freeze overnight.
The next day, pour cream, powdered sugar and kirsch into a bowl. Using a hand mixer, whisk the cream until soft peaks form. Chill until ready to use.
Place the frozen root beer in a blender. Add the ice and the bitters and crush until fine.
Pour in the bourbon and blend until smooth.
Pour the slushie into two chilled glasses and top with a couple of dollops of the kirsch cream.
Garnish with the bourbon-soaked cherries and serve immediately.