Infamous egghead forum bourbon slushy - 90 proof suggestions?

Powak

Looking for some 90 proof options for the classic bourbon slushy on here. I usually do the black label Evan Williams which is 86 but we could use a little more octane, have done their bottle in bond 100 and Makers Mark but feel like a 90 proof cheaper than Makers would be ideal. Any suggestions?

YukonRon

Ezra Brooks straight Bourbon Whiskey, 90 proof, around $18.00. 

Best of luck. 

Powak

YukonRon said:

Ezra Brooks straight Bourbon Whiskey, 90 proof, around $18.00. 

Best of luck. 

Aye aye cap’n. Whiskey store down the road has that. Thanks

YukonRon

Powak said:

YukonRon said:

Ezra Brooks straight Bourbon Whiskey, 90 proof, around $18.00. 

Best of luck. 

Aye aye cap’n. Whiskey store down the road has that. Thanks

Interesting enough, I live in bourbon central, and have only found labels of some of the faves, in stores over seas, or in shops out of state. You either go the distillery or find it elsewhere.

EzraBrooks

YukonRon said:

Ezra Brooks straight Bourbon Whiskey, 90 proof, around $18.00. 

Best of luck. 

Agreed!

Powak

YukonRon said:

Powak said:

YukonRon said:

Ezra Brooks straight Bourbon Whiskey, 90 proof, around $18.00. 

Best of luck. 

Aye aye cap’n. Whiskey store down the road has that. Thanks

Interesting enough, I live in bourbon central, and have only found labels of some of the faves, in stores over seas, or in shops out of state. You either go the distillery or find it elsewhere.

We always want Blantons up here and for a long time it was more attainable here than in the south. Now Turk 101’s my go-to because Buffalo Trace, Colonel EH and eagle rare are sought after and hard to get.

YukonRon

Try O-Fo. (Old Forester) it is my go to, great sipping with or without spring water. 

Langner91

So, I did the math.  

There is 120 ounces (sorry Canada) of "liquid" if you follow the recipe exactly.  Of that, 24 ounces is booze.  Of those 24 ounces, only a percentage is actual alcohol, represented by the "proof" / 200.

Percentage of alcohol in slush = (percentage of alcohol in booze * 24)/120
Proof of slush = percentage of alcohol * 200.

If you follow the recipe exactly, the difference between using Evan Williams 86 proof and any 90 proof whisky is exactly 0.4% (8.6% vs 9%) or 0.8 proof in the slush. (17.2 versus 18 proof).  I would challenge anyone to tell the difference between 17.2 proof and 18 proof, but that's a discussion for another day.

If you only have Evan Williams 86 proof available, you can leave out 5 ounces of water and you will end up with 18 proof slush.  If you leave out an entire cup of water you will end up with 18.4 proof slush.  Leave out two cups of water and you got 20 proof slush.  If you leave out more than that, it won't freeze as well.

Botch

Great, straightforward breakdown, @Langner91.  
Now we need a spreadsheet/calculator/shortcut in which we can enter the proof, ounces, and cost/bottle to determine the most economical purchase for a given batch of slushies (I have my doubts that bourbon "quality" will have much of an effect with water, ice, sugar and whatever else being dumped in).
I'd develop a spreadsheet/calculator/shortcut myself, except:
1.  I'm retired, and I don't wanna,
2.  I've never really drank anything stronger than port, and 
3.  I'm not supposed to be drinking at all, anymore.  
 
Will continue to follow this thread though, just because.  

Powak

Langner91 said:

So, I did the math.  

There is 120 ounces (sorry Canada) of "liquid" if you follow the recipe exactly.  Of that, 24 ounces is booze.  Of those 24 ounces, only a percentage is actual alcohol, represented by the "proof" / 200.

Percentage of alcohol in slush = (percentage of alcohol in booze * 24)/120
Proof of slush = percentage of alcohol * 200.

If you follow the recipe exactly, the difference between using Evan Williams 86 proof and any 90 proof whisky is exactly 0.4% (8.6% vs 9%) or 0.8 proof in the slush. (17.2 versus 18 proof).  I would challenge anyone to tell the difference between 17.2 proof and 18 proof, but that's a discussion for another day.

If you only have Evan Williams 86 proof available, you can leave out 5 ounces of water and you will end up with 18 proof slush.  If you leave out an entire cup of water you will end up with 18.4 proof slush.  Leave out two cups of water and you got 20 proof slush.  If you leave out more than that, it won't freeze as well.

That’s some solid points right there. I might try 100 again or good ole turk 101. I wanna keep the same amounts of water in because it fills 8-9 slushy pouches. After putting our slushies in glasses we top with Luxardo cherry and little bit of that syrup. It’s phenomenal.

YukonRon

Ezra Brooks. Less than $18.00. You want 90, go 90. 

Legume

Some people seem bent on ruining slushies with math.  Are y'all using graduated cylinders to measure?

Powak

Legume said:

Some people seem bent on ruining slushies with math.  Are y'all using graduated cylinders to measure?

Volumetric flasks to be exact. We should measure the specific gravity of a slushy recipe.

Legume

Powak said:

Legume said:

Some people seem bent on ruining slushies with math.  Are y'all using graduated cylinders to measure?

Volumetric flasks to be exact. We should measure the specific gravity of a slushy recipe.

You're making my point for me.

WWCKD?

Langner91

Botch said:

Great, straightforward breakdown, @Langner91.  
Now we need a spreadsheet/calculator/shortcut in which we can enter the proof, ounces, and cost/bottle to determine the most economical purchase for a given batch of slushies (I have my doubts that bourbon "quality" will have much of an effect with water, ice, sugar and whatever else being dumped in).
I'd develop a spreadsheet/calculator/shortcut myself, except:
1.  I'm retired, and I don't wanna,
2.  I've never really drank anything stronger than port, and 
3.  I'm not supposed to be drinking at all, anymore.  
 
Will continue to follow this thread though, just because.  

I have it in Google Sheets, @Botch.  That's how I figured it!  GMTA.

EzraBrooks

YukonRon said:

Ezra Brooks. Less than $18.00. You want 90, go 90. 

Ezra Brooks 90 used to be my go to for casual enjoyment. However, at least in my area, I can't find it anymore. All that I can find is Ezra Brooks 99 which is more expensive than Maker's. So now I'm back to Maker's.

Bubba107

Even Williams white label 100proof

caliking

Langner91 said:

So, I did the math.  

There is 120 ounces (sorry Canada) of "liquid" if you follow the recipe exactly.  Of that, 24 ounces is booze.  Of those 24 ounces, only a percentage is actual alcohol, represented by the "proof" / 200.

Percentage of alcohol in slush = (percentage of alcohol in booze * 24)/120
Proof of slush = percentage of alcohol * 200.

If you follow the recipe exactly, the difference between using Evan Williams 86 proof and any 90 proof whisky is exactly 0.4% (8.6% vs 9%) or 0.8 proof in the slush. (17.2 versus 18 proof).  I would challenge anyone to tell the difference between 17.2 proof and 18 proof, but that's a discussion for another day.

If you only have Evan Williams 86 proof available, you can leave out 5 ounces of water and you will end up with 18 proof slush.  If you leave out an entire cup of water you will end up with 18.4 proof slush.  Leave out two cups of water and you got 20 proof slush.  If you leave out more than that, it won't freeze as well.

Serious/sincere  question - Can you figure out how much sugar can be left out and still have it freeze and become slushy? 

fishlessman

caliking said:

Langner91 said:

So, I did the math.  

There is 120 ounces (sorry Canada) of "liquid" if you follow the recipe exactly.  Of that, 24 ounces is booze.  Of those 24 ounces, only a percentage is actual alcohol, represented by the "proof" / 200.

Percentage of alcohol in slush = (percentage of alcohol in booze * 24)/120
Proof of slush = percentage of alcohol * 200.

If you follow the recipe exactly, the difference between using Evan Williams 86 proof and any 90 proof whisky is exactly 0.4% (8.6% vs 9%) or 0.8 proof in the slush. (17.2 versus 18 proof).  I would challenge anyone to tell the difference between 17.2 proof and 18 proof, but that's a discussion for another day.

If you only have Evan Williams 86 proof available, you can leave out 5 ounces of water and you will end up with 18 proof slush.  If you leave out an entire cup of water you will end up with 18.4 proof slush.  Leave out two cups of water and you got 20 proof slush.  If you leave out more than that, it won't freeze as well.

Serious/sincere  question - Can you figure out how much sugar can be left out and still have it freeze and become slushy? 

i would rather cut back the sugar, thats my only dislike with bourbon slushies. sugar hides the booze

fishlessman

or maybe go with a less sweet rye

Langner91

caliking said:

Langner91 said:

So, I did the math.  

There is 120 ounces (sorry Canada) of "liquid" if you follow the recipe exactly.  Of that, 24 ounces is booze.  Of those 24 ounces, only a percentage is actual alcohol, represented by the "proof" / 200.

Percentage of alcohol in slush = (percentage of alcohol in booze * 24)/120
Proof of slush = percentage of alcohol * 200.

If you follow the recipe exactly, the difference between using Evan Williams 86 proof and any 90 proof whisky is exactly 0.4% (8.6% vs 9%) or 0.8 proof in the slush. (17.2 versus 18 proof).  I would challenge anyone to tell the difference between 17.2 proof and 18 proof, but that's a discussion for another day.

If you only have Evan Williams 86 proof available, you can leave out 5 ounces of water and you will end up with 18 proof slush.  If you leave out an entire cup of water you will end up with 18.4 proof slush.  Leave out two cups of water and you got 20 proof slush.  If you leave out more than that, it won't freeze as well.

Serious/sincere  question - Can you figure out how much sugar can be left out and still have it freeze and become slushy? 

Wouldn't leaving the sugar out cause it to freeze at a higher temperature / easier?

fishlessman

bourbon italian ice if you can get it to freeze would be good

Ozzie_Isaac

Langner91 said:

So, I did the math.  

There is 120 ounces (sorry Canada) of "liquid" if you follow the recipe exactly.  Of that, 24 ounces is booze.  Of those 24 ounces, only a percentage is actual alcohol, represented by the "proof" / 200.

Percentage of alcohol in slush = (percentage of alcohol in booze * 24)/120
Proof of slush = percentage of alcohol * 200.

If you follow the recipe exactly, the difference between using Evan Williams 86 proof and any 90 proof whisky is exactly 0.4% (8.6% vs 9%) or 0.8 proof in the slush. (17.2 versus 18 proof).  I would challenge anyone to tell the difference between 17.2 proof and 18 proof, but that's a discussion for another day.

If you only have Evan Williams 86 proof available, you can leave out 5 ounces of water and you will end up with 18 proof slush.  If you leave out an entire cup of water you will end up with 18.4 proof slush.  Leave out two cups of water and you got 20 proof slush.  If you leave out more than that, it won't freeze as well.

I leave out the water, orange concentrate, lemon concentrate, ice tea, and sugar.

I add the bourbon.  Deliciouso and no math.

Langner91

Ozzie_Isaac said:

Langner91 said:

So, I did the math.  

There is 120 ounces (sorry Canada) of "liquid" if you follow the recipe exactly.  Of that, 24 ounces is booze.  Of those 24 ounces, only a percentage is actual alcohol, represented by the "proof" / 200.

Percentage of alcohol in slush = (percentage of alcohol in booze * 24)/120
Proof of slush = percentage of alcohol * 200.

If you follow the recipe exactly, the difference between using Evan Williams 86 proof and any 90 proof whisky is exactly 0.4% (8.6% vs 9%) or 0.8 proof in the slush. (17.2 versus 18 proof).  I would challenge anyone to tell the difference between 17.2 proof and 18 proof, but that's a discussion for another day.

If you only have Evan Williams 86 proof available, you can leave out 5 ounces of water and you will end up with 18 proof slush.  If you leave out an entire cup of water you will end up with 18.4 proof slush.  Leave out two cups of water and you got 20 proof slush.  If you leave out more than that, it won't freeze as well.

I leave out the water, orange concentrate, lemon concentrate, ice tea, and sugar.

I add the bourbon.  Deliciouso and no math.

I prefer one cube of water when I make it that way.

MasterC

I used 2 cups 90 proof and one cup 115 proof. Should be fine, we're just going fishing.

caliking

Langner91 said:

caliking said:

Langner91 said:

So, I did the math.  

There is 120 ounces (sorry Canada) of "liquid" if you follow the recipe exactly.  Of that, 24 ounces is booze.  Of those 24 ounces, only a percentage is actual alcohol, represented by the "proof" / 200.

Percentage of alcohol in slush = (percentage of alcohol in booze * 24)/120
Proof of slush = percentage of alcohol * 200.

If you follow the recipe exactly, the difference between using Evan Williams 86 proof and any 90 proof whisky is exactly 0.4% (8.6% vs 9%) or 0.8 proof in the slush. (17.2 versus 18 proof).  I would challenge anyone to tell the difference between 17.2 proof and 18 proof, but that's a discussion for another day.

If you only have Evan Williams 86 proof available, you can leave out 5 ounces of water and you will end up with 18 proof slush.  If you leave out an entire cup of water you will end up with 18.4 proof slush.  Leave out two cups of water and you got 20 proof slush.  If you leave out more than that, it won't freeze as well.

Serious/sincere  question - Can you figure out how much sugar can be left out and still have it freeze and become slushy? 

Wouldn't leaving the sugar out cause it to freeze at a higher temperature / easier?

yes, higher osmolarity decreases the freezing point, hence bourbon slushy stays slushy in the freezer. Decreasing the sugar would raise the freezing point, until at some point it would freeze solid. Could probably be avoided by pulling out of the freezer after X hrs, but that complicates the process.

I may try just leaving the sugar out, and see if the juice concentrates will maintain the innate slushiness. 

Ozzie_Isaac

caliking said:

Langner91 said:

caliking said:

Langner91 said:

So, I did the math.  

There is 120 ounces (sorry Canada) of "liquid" if you follow the recipe exactly.  Of that, 24 ounces is booze.  Of those 24 ounces, only a percentage is actual alcohol, represented by the "proof" / 200.

Percentage of alcohol in slush = (percentage of alcohol in booze * 24)/120
Proof of slush = percentage of alcohol * 200.

If you follow the recipe exactly, the difference between using Evan Williams 86 proof and any 90 proof whisky is exactly 0.4% (8.6% vs 9%) or 0.8 proof in the slush. (17.2 versus 18 proof).  I would challenge anyone to tell the difference between 17.2 proof and 18 proof, but that's a discussion for another day.

If you only have Evan Williams 86 proof available, you can leave out 5 ounces of water and you will end up with 18 proof slush.  If you leave out an entire cup of water you will end up with 18.4 proof slush.  Leave out two cups of water and you got 20 proof slush.  If you leave out more than that, it won't freeze as well.

Serious/sincere  question - Can you figure out how much sugar can be left out and still have it freeze and become slushy? 

Wouldn't leaving the sugar out cause it to freeze at a higher temperature / easier?

yes, higher osmolarity decreases the freezing point, hence bourbon slushy stays slushy in the freezer. Decreasing the sugar would raise the freezing point, until at some point it would freeze solid. Could probably be avoided by pulling out of the freezer after X hrs, but that complicates the process.

I may try just leaving the sugar out, and see if the juice concentrates will maintain the innate slushiness. 

aye, high'r osmolarity decreases the freezing pointeth, hence bourbon slushy stays slushy in the freez'r. Decreasing the sugar wouldst raiseth the freezing pointeth, until at some pointeth t wouldst freezeth solid. Couldst belike beest did avoid by pulling out of the freez'r aft'r x hrs, but yond complicates the processeth. 

 

i may tryeth just leaving the sugar out, and seeth if 't be true the juice concentrates shall maintaineth the innate slushiness 

Botch

caliking said:
I may try just leaving the sugar out, and see if the juice concentrates will maintain the innate slushiness. 

That may work.  
Today I had my third helping of (not quite) seedless grapes, washed and stored in my freezer, after mowing the lawn.  Their consistency is perfect, and they handily beat out that weirdo beer with grapefruit juice that I had been using for my after-mowing cooldown.  
Juice Concentrates?  No idea if they're just reducing the water, or also the sugar, so haven't a clue if they'll freeze the same way.  Keep us posted!