Houstonist Bartender: Gin Slush

Labor Day is right around the proverbial corner! That means a three-day weekend and a fabulous excuse to fire up the grill and have some friends over for food and drink. Sure, you can always make a "cocktail" with the kid's Guyana Punch and a shot of clear liquor (you "call" it), but there's the everpresent hazard of one of the lil' cuties quaffing it on accident. So, we're bringing you a refreshing, slushy, citrusy bukkit drink. You will need to lay hand on a lidded vessel of plastic construction that will accomodate 11 cups of liquid and the expansion from freezing and still fit in the freezer. Or, you can punt and put plastic, zip-top containers of ice in the bucket - if you're not prone to being all "fancy".

Gin Slush

9 cups of water
2 cups of sugar
1 large can each frozen orange juice concentrate and lemonade concentrate
- (Note: if you find Five Alive in your grocer's freezer section, it's perfect)
2 cups .....oh hells, a liter, of Gin (it's perfectly acceptable to use a lesser gin)

Bring the water and sugar to a slight boil in a saucepan and let simmer until fully incorporated to make a simple syrup. Cool completely. Combine all ingredients in a bucket and freeze overnight. To serve, place a scoop in a cup and add some lemon-lime carbonated beverage (we think some viable other alternatives would be tonic, club soda, Topo Chico, ginger ale - should you have some on had you need to use up). If this is a large-ish celebration, scrap any plans for garnish - it's okay, you're using plastic cups, for the love of Mike - who cares about cute drinks.

As per usual, don't be a dumbass, cab it, find a sober friend or party within walking distance of your abode, if not in/on/around it......we don't have the cash to bail you out.