A Beloved Christmas Drink
Salt beef is a critical part of our province’s famous traditional meal— Jiggs Dinner. But did you know that repurposing the bucket in which it arrives is also part of the tradition of Newfoundland Slush?
Yes, we’re talking about Newfoundland Slush. That often-potent holiday beverage that’s been made for many years in the bays and quays of rural Newfoundland and Labrador.
Here are some of our favourite Newfoundland Slush recipes:
Collie’s Classic (Torbay)
One can frozen lemonade
One can frozen orange juice
Two Tetley Orange Pekoe tea bags
1/2 cup sugar
26 oz gin or vodka
8 cups boiled water
Pour boiling water into your clean beef bucket. Add 2 Tetley Orange Pekoe tea bags and steep for a few minutes minutes. Remove the tea bags, add your sugar and stir until dissolved. Throw in all the other ingredients and stir until it’s mixed up . It’ll take about a day to freeze, stir it every now and again. Once frozen, chip off your Newfoundland Slush, put it in a glass and top it off with ginger ale.
Photo by Gayle St. Croix
Photo by Gayle St. Croix
Tobin’s Tetley Tea Slush
1¼ cups sugar
7 cups boiling water
12 oz orange juice concentrate
12 oz lemonade juice concentrate
2 Tetley tea bags
26 oz white rum or vodka
Pour boiling water into a clean beef bucket. Add tea bags and steep for two minutes before removing and discarding. Add sugar and stir until dissolved. Add all other ingredients and stir until incorporated. Freeze, stirring frequently for the first 24 hours. Serve Newfoundland Slush in a tall glass topped with water, ginger ale, or 7-Up.
Fruity Banana Newfoundland Slush
1½ cups sugar
2 ripe bananas
8 cups water
2 cans orange juice concentrate
2 cans lemonade juice concentrate
48 oz pineapple juice
26 oz light rum or vodka
Boil water and sugar for 5 minutes and then let cool. In a blender, combine banana, orange, and lemonade concentrate and blend until smooth. In a clean beef bucket, combine sugar syrup, banana mixture, pineapple juice and alcohol of choice. Freeze, stirring frequently for the first 24 hours. Serve in a tall glass with ginger ale or 7-Up.
Creamsicle Newfoundland Slush
1 litre orange juice
1 litre pineapple juice
1 cup sugar
1 flask vodka
1 flask lemon gin
1 tub of Cool Whip
To a clean beef bucket, add all liquid ingredients, stirring well until sugar dissolves. Add Cool Whip and stir until just combined evenly. Freeze, stirring frequently for the first 24 hours. Serve in a tall glass with Orange Crush for a true creamsicle taste or any mix of your choice.
Singapore Sling Newfoundland Slush
14 oz dry gin
8 oz cherry brandy
½ cup Grenadine
½ cup lemon juice
4 cups boiling water
½ cup sugar
½ cup cherry juice
19 oz pineapple juice
In a clean beef bucket, combine sugar and water and stir until sugar is dissolved. Add remaining ingredients and mix well. Freeze, stirring frequently for the first 24 hours. Serve in a tall glass with water or ginger ale.
Published: December 17, 2024
