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This sweet and boozy Brandy Slush recipe is a Midwestern classic cocktail. Make this easy drink recipe in advance for parties or keep it on hand in your freezer for any time your day could use a little extra spirit(s).

A glass filled with brandy slush.

Iced Tea gets an 21+ makeover in this super sweet, juicy, and refreshing make-ahead cocktail recipe. Perfect for parties or to stock in your freezer to share with your plus one or drop-in happy hour guests, this Brandy Slush is almost dangerously easy.

Any Brandy cocktail is welcome in Wisconsin, and this slush puts the popular bar cart staple to great use. Read on to learn how to make it in a 10 minutes flat.

Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step by step instructions
  4. Recipe tips and variations
  5. Recipe FAQs
  6. Brandy Slush Recipe

Recipe ingredients

Labeled ingredients for brandy slush.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Black tea or green tea: Pick either or both. For ease, I call for tea bags instead of loose leaf.
  • Frozen lemonade concentrate: Limeade concentrate or pink lemonade concentrate will also work, as long as they’re frozen too. This helps the cocktail recipe score its signature slush texture.
  • Lemon-lime soda: Sprite, 7-Up, Sierra Mist; take your pick, then use this to top off each Brandy Slush just before serving. Opt for lemon-lime, lemon, lime, or plain sparkling water if you prefer your drinks a little less sweet.

Step by step instructions

  1. Bring 2 cups water to boil. Add tea bags and steep 3 to 5 minutes. Discard bags and stir in sugar until dissolved.
Brandy mixture in a silver skillet being whisked.
  1. In a 1 gallon plastic ice cream pail or other container, combine remaining 5 cups water, sweetened tea, both frozen juice concentrates, and brandy. Freeze at least 8 hours or overnight.
A brown liquid being poured into an ice cream pail.
  1. To serve, add ½ cup Brandy Slush to a glass.
Orange slush being scooped out of an ice cream pail and into a clear glass.
  1. Top with lemon-lime soda or sparkling water. Garnish with orange and lemon wedges if desired.
Someone pouring sprite into a cup of brandy slush.

Recipe tips and variations

  • Yield: This Brandy Slush recipe makes 12 servings. Scale up or down as desired to serve your crowd (but keep in mind that extras save well in the freezer).
  • Storage: Store in a freezer safe, airtight container in the freezer.
  • Make ahead: Since it’s designed to be prepped in advance, this cocktail recipe is a busy host’s dream. Make the slush and freeze for up to 1 month.
Three glasses filled with brandy slush.

Recipe FAQs

What other frozen cocktail recipes can I try?

Slushie boozy beverages are a staple at many Midwestern parties and supper clubs, so I’ve recreated my favorites for you to enjoy no matter where you live. After sampling this Brandy Slush, try my Pink Lemonade Vodka Slush, Brandy Apple Cider Slush, and Margarita Slush.

How else can I spike my tea?

Keep the party going with Long Island Iced Tea and Iced Tea Berry Sangria.

What if I don’t enjoy brandy?

Don’t tell my fellow Midwesterners, but you could absolutely swap in whiskey, bourbon, gin, rum, or vodka.

Pink Lemonade Vodka Slush

You need just 3 ingredients to make this easy Pink Lemonade Vodka Slush. Share this refreshing Midwestern classic cocktail recipe at holiday gatherings, showers, and parties. When I was growing up, this is the Vodka Slush…

8 hours 5 minutes
View Recipe

More make-ahead party recipes

A glass filled with brandy slush.

Brandy Slush

This sweet and boozy Brandy Slush recipe is a Midwestern classic cocktail. Make this easy drink recipe in advance for parties or keep it on hand in your freezer for any time your day could use a little extra spirit(s).
5 from 7 votes
Cook Time 10 mins
Freezing time 8 hrs
Total Time 10 mins
Servings 12 servings
Course Drinks
Cuisine American
Calories 222

Ingredients 

  • 7 cups water divided
  • 4 black tea bags or green tea bags
  • 2 cups granulated sugar
  • 1 (12 ounce) container frozen lemonade concentrate thawed
  • 1 (12 ounce) container frozen orange juice concentrate thawed
  • 2 cups brandy
  • lemon-lime soda or sparkling water, for serving
  • lemon and orange wedges, for garnish, optional

Instructions 

  • Bring 2 cups water to boil. Add tea bags and steep 3 to 5 minutes. Discard bags and stir in sugar until dissolved.
  • In a 1 gallon plastic ice cream pail or other container, combine remaining 5 cups water, sweetened tea, both frozen juice concentrates, and brandy. Freeze at least 8 hours or overnight.
  • To serve, add ½ cup Brandy Slush to a glass. Top with lemon-lime soda or sparkling water. Garnish with orange and lemon wedges if desired.

Recipe Video

Notes

  1. Black tea or green tea: Pick either or both. For ease, I call for tea bags instead of loose leaf.
  2. Frozen lemonade concentrate: Limeade concentrate or pink lemonade concentrate will also work, as long as they’re frozen too. This helps the cocktail recipe score its signature slush texture.
  3. Lemon-lime soda: Sprite, 7-Up, Sierra Mist; take your pick, then use this to top off each Brandy Slush just before serving. Opt for lemon-lime, lemon, lime, or plain sparkling water if you prefer your drinks a little less sweet.

Nutrition

Serving: 1cocktailCalories: 222kcalCarbohydrates: 33gProtein: 1gFat: 1gSodium: 8mgPotassium: 2mgFiber: 1gSugar: 33gVitamin A: 1IUVitamin C: 1mgCalcium: 5mgIron: 1mg
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Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

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