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ONLY SHOW RECIPES CONTAINING ALL THE INGREDIENTS SELECTED BELOW (MAX 3 INGREDIENTS)
Lemon and lime start things up, with the herbal notes of fernet bringing up the rear, in this cocktail by Jerry Nevins from his book, Sloshies: 102 Boozy Cocktails Straight from the Freezer (Workman, $14.95).
This recipe originally appeared as part of You’re Going to Need Frozen Cocktails This Summer. These 3 Are the Ones to Make.
Add all the ingredients in a medium-size metal bowl and stir.
Pour the liquid into a large freezer bag, and place it in the freezer until frozen for approximately 4 hours.
When ready to drink, massage the freezer bag by hand until it’s a wet, slushy consistency. If it’s not breaking up, run the bag quickly under hot water and massage some more.
Divide among four coupe glasses.
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