Bourbon Slush

• 2 cups hot strong black tea (4 tea bags steeped in 2 cups of boiling water)
• 1/2 cup sugar
• Two 6-ounce cans frozen lemonade
• One 6-ounce can frozen orange juice
• 5 cups crushed ice
• 2 cups ice water
• 16 ounce best-quality bourbon
• 4 cups chilled ginger ale, or to taste
• Mint sprigs

1. At least 6 hours before serving, combine the tea and sugar in a 1-gallon plastic or glass container and stir until dissolved. Add the lemonade and orange juice and stir until thawed. Add the ice and water. Stir in the bourbon.
2. Pour the mixture into several shallow plastic containers, cover tightly, and place them in the freezer. Break up the slush with a fork and stir about ever 2 hours to freeze the mixture evenly. (The slush can be made 3 to 4 days ahead. Transfer to a larger container and cover tightly; stir every 6 to 8 hours to keep the slush loose and evenly frozen.)
3. To serve, give the slush one last shredding with a fork, then spoon it into tall or stemmed glasses and top off with ginger ale. Garnish each glass with a mint sprig.

black tea, sugar, frozen lemonade, orange juice, crushed ice, water, bourbon, chilled ginger ale, sprigs

Taken from www.seriouseats.com/recipes/2010/12/bourbon-slush-recipe.html (may not work)