Manhattan Beer Slushie

An icy beer granita is the base for this grown-up slushie. If you like your drinks sweeter, go for a high-wheat percentage bourbon; if you like them spicier, go with a high-rye percentage bourbon. Either way, it goes down smooth.
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  • Level: Easy
  • Total: 4 hr 10 min
  • Prep: 10 min
  • Inactive: 4 hr
  • Yield: 6 cocktails
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Two 12-ounce bottles American lager, such as Budweiser

12 pitted fresh or frozen cherries

3 ounces orange liqueur, such as Grand Marnier

10 1/2 ounces sweet vermouth

9 ounces bourbon

2 tablespoons bitters


  1. Pour the beers into an 8-by-8-inch baking dish. Freeze until slushy, whisking every 30 minutes, for about 4 hours. Meanwhile, put the cherries in a small bowl and pour the orange liqueur over. Cover and refrigerate for 4 hours. 
  2. For each cocktail, spoon about 1 cup beer slush into a rocks glass. Pour 1 3/4 ounces sweet vermouth, 1 1/2 ounces bourbon and 3 dashes bitters into a cocktail shaker. Fill with ice, shake and strain over the slush in the glass. Garnish with 2 liqueur-soaked cherries. Serve immediately.
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