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Infamous egghead forum bourbon slushy  90 proof suggestions?
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Powak
Posts: 1,391
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?
Comments

Ezra Brooks straight Bourbon Whiskey, 90 proof, around $18.00.Best of luck."Knowledge is Good"  Emil Faber
XL and MM
Louisville, Kentucky 
YukonRon said:Ezra Brooks straight Bourbon Whiskey, 90 proof, around $18.00.Best of luck.

Powak said:YukonRon said:Ezra Brooks straight Bourbon Whiskey, 90 proof, around $18.00.Best of luck."Knowledge is Good"  Emil Faber
XL and MM
Louisville, Kentucky 
YukonRon said:Ezra Brooks straight Bourbon Whiskey, 90 proof, around $18.00.Best of luck.

YukonRon said:Powak said:YukonRon said:Ezra Brooks straight Bourbon Whiskey, 90 proof, around $18.00.Best of luck.

Try OFo. (Old Forester) it is my go to, great sipping with or without spring water."Knowledge is Good"  Emil Faber
XL and MM
Louisville, Kentucky 
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.Clinton, Iowa 
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 hear you're free on Wednesdays..."  JB

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.

Ezra Brooks. Less than $18.00. You want 90, go 90."Knowledge is Good"  Emil Faber
XL and MM
Louisville, Kentucky 
Some people seem bent on ruining slushies with math. Are y'all using graduated cylinders to measure?

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

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.Clinton, Iowa 
YukonRon said:Ezra Brooks. Less than $18.00. You want 90, go 90.

Even Williams white label 100proof

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.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. 
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.
i would rather cut back the sugar, thats my only dislike with bourbon slushies. sugar hides the booze
fukahwee maineyou can lead a fish to water but you can not make him drink it 
or maybe go with a less sweet rye
fukahwee maineyou can lead a fish to water but you can not make him drink it 
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.Clinton, Iowa 
bourbon italian ice if you can get it to freeze would be good
fukahwee maineyou can lead a fish to water but you can not make him drink it 
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 add the bourbon. Deliciouso and no math.
They don’t want a population of citizens capable of critical thinking. They don’t want well informed, well educated people capable of critical thinking. They’re not interested in that. That doesn’t help them. That's against their interests.  George Carlin 
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 add the bourbon. Deliciouso and no math.Clinton, Iowa 
I used 2 cups 90 proof and one cup 115 proof. Should be fine, we're just going fishing.Fort Wayne Indiana

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.
I may try just leaving the sugar out, and see if the juice concentrates will maintain the innate slushiness.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. 
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.
I may try just leaving the sugar out, and see if the juice concentrates will maintain the innate slushiness.i may tryeth just leaving the sugar out, and seeth if 't be true the juice concentrates shall maintaineth the innate slushinessThey don’t want a population of citizens capable of critical thinking. They don’t want well informed, well educated people capable of critical thinking. They’re not interested in that. That doesn’t help them. That's against their interests.  George Carlin 
caliking said:
I may try just leaving the sugar out, and see if the juice concentrates will maintain the innate slushiness.
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 aftermowing 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!_____________"I hear you're free on Wednesdays..."  JB
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