Newfoundland and Labrador Christmas Slush
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Image courtesy of Gabby Peyton.
In other parts of the world, Christmas punch recipes abound, but in Newfoundland and Labrador, it's all about the Christmas Slush—a shockingly easy batch cocktail recipe traditionally made in a salt beef bucket. —Gabby Peyton
Ingredients
7 1/2 cups water
1 1/2 cups granulated sugar
1 295-mL frozen concentrated lemonade
1 295-mL can frozen concentrated orange juice
1 48-oz can pineapple juice
1 26-oz bottle amber rum
lemon-lime soda, such as Sprite or 7-Up, to finish
maraschino cherries, for garnish
Instructions
Pour water and white sugar into a large pot on high heat and bring to a boil. Reduce to low and simmer until sugar is dissolved and thickens ever-so-slightly, 3 to 5 min. Remove pot from heat.
Once the mixture is cool, add lemonade and orange juice concentrate and pineapple juice and mix well until dissolved. Add rum.
Transfer the mixture to a large, freezer-safe plastic container with a lid.
Place mixture in the freezer, at least overnight, stirring periodically (every 12 hrs or so) to ensure it doesn’t freeze solid, until the mixture is frozen into a slush.
To serve: Spoon 2 scoops of slush with an ice cream scoop into a glass and top with soda. Garnish with a maraschino cherry.
Read Gabby Peyton's essay about this beloved regional Christmas holiday cocktail.
Get more festive drink recipes.
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