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Jewish World Review 3 frozen libations for adult tastes By John Kessler JewishWorldReview.com | (MCT) I sure could use a pina colada right about now. Or even a frozen daiquiri. This summer has been hot. But that's not going to happen because I don't do blender drinks anymore. I never buy white rum or Coco Lopez. The last time I actually sat down to one of those piņa coladas in a foot-high punch glass with a maraschino cherry and pineapple wedge on the side was, oh, I'm going to say 1982. I drink much more serious beverages now, like rye Manhattans and Sazeracs. I like my spirits brown and my flavors bitter. During the past few years I've figured out ways to make frozen cocktails that appeal more to my palate today. For starters, I put away the blender because I don't want anything that remotely resembles a smoothie. A few years ago when I was writing a story about cooking with Coke in honor of the New World of Coca-Cola, I discovered churning Coke and limeade concentrate in my ice cream maker resulted in something delicious — a kind of slushy sorbet the kids around the table loved. The adults loved it even better with a wee splash of brown liquor. WE FEED YOUR SOUL, INTELLECT --- AND STOMACH Every weekday JewishWorldReview.com publishes what many in the media and Washington consider "must-reading". HUNDREDS of columnists and cartoonists regularly appear. Sign up for the daily update. It's free. Just click here. I seem to have stumbled backward into a time-honored Kentucky tradition. My friend Kat Kinsman grew up in the Bluegrass State, where her relatives made a slightly more complex version of this concoction. There, they freeze citrus juices, strong black tea and bourbon together into a sweet-yet-potent ice to top with a splash of soda. I'm lucky enough to have had more than a few of these bourbon slushies at Kat's annual Derby Day party. Then, the other day, I surveyed some sad-looking grapefruits in our fruit bowl that needed using fast and thought to turn them into a frozen dessert. I juiced the grapefruit and sweetened it lightly with honey. I also added a few drops of orange flower water for a kick. After freezing it, I broke it up into the crystalline, snowy concoction called granita. I loved the flavor — even more so when I realized I was one ingredient away from a frozen Brown Derby cocktail. A splash of bourbon fixed that situation nicely. KAT'S BOURBON SLUSH 12 ounces lemonade frozen concentrate 6 ounces orange juice frozen concentrate 2 cups sugar 2 cups hot strong tea 2 cups bourbon 7 cups water Ginger ale or lemon-lime soda to taste In a lidded, freezer-proof container or two (Tupperware and Rubbermaid pitchers work well), mix all ingredients except ginger ale until thoroughly blended. Place the container(s) in the freezer overnight or for at least 4-6 hours. It should be firm all the way through, but it will not freeze completely solid. Scoop about 1/2 to 3/4 of a cup of the slush into a tumbler, top with ginger ale or lemon-lime soda to taste and serve. FROZEN BROWN DERBY Juice of four pink grapefruits (about 4 cups) 3 tablespoons honey 1/2 teaspoon orange flower water (optional) Bourbon to taste Combine juice, honey and orange flower water and pour into a sealable freezer bag. When frozen solid, smash the side of the bag with a mallet or hammer to break the contents into snowy crystals. Spoon into rocks glasses and drizzle with bourbon. Serve with a spoon. COKE AND JACK SLUSHIES 2 (12-ounce) cans cold Coca-Cola 6 ounces limeade concentrate 6 ounces bourbon, chilled Combine the cola and limeade with a whisk, then freeze in an ice cream machine according to manufacturer's directions. Divide frozen mixture into four chilled glasses. Chase away the kids. Drizzle each serving with 1 shot of bourbon. Serve with a spoon or a straw. Interested in a private Judaic studies instructor — for free? Let us know by clicking here. Sign up for the daily JWR update. It's free. Just click here. To comment, please click here. © 2012, he Atlanta Journal-Constitution . Distributed by McClatchy-Tribune Information Services.