Frozen Creole lemonade

Y'all. It's soooooo hottttt. I stand by my tips for how not to melt and die in New Orleans during summer, as well as my best snowballs awards, but maybe you're ready for something that bites back a little stronger at the aggressive humidity. It's too hot to eat anything major, but let's not get silly and pretend like we don't need snacks, too. Pair this confection with boudin balls or Zapps Crawtators.

Frozen Creole lemonade

Serves about 4

Ingredients

• 1 c fresh lemon juice 

• ¾ c simple syrup (or to taste)

• ½ tsp vanilla extract

• ½ tsp orange liqueur

• 4 oz bourbon (you can substitute vodka for less warmth)

• 1–2 dashes Peychaud’s bitters 

• enough ice to blend into slush (about 3–4 cups)

• Optional: fresh mint or basil sprigs, lemon wheel, or sugared rim

Instructions

1. Combine lemon juice, simple syrup, vanilla, orange liqueur, bitters, and bourbon in a blender.

2. Add ice and blend until smooth and slushy.

3. Taste and adjust: more syrup for sweetness, more lemon for tartness, more booze if it’s that kind of day.

4. Serve in chilled glasses and garnish with new hope that autumn is coming.

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