How to make Robert Irvine's Bourbon Pomegranate Slush

When Robert Irvine hosts an event, he doesn't greet guests with hugs, because his biceps are so huge he'd crush them. Instead, he greets them with cocktails, like the Bourbon Pomegranate Slush he'll be welcoming Thrillist Barbecue and the Blues attendees with during the New York City Wine & Food Festival presented by FOOD & WINE. Because everyone deserves to feel welcome, we snagged Restaurant: Impossible fixer's recipe. As he advises below, "enjoy".Bourbon Pomegranate SlushYields: 10-12 12 oz Drinks Shopping List48 oz cranberry juice 36 oz pomegranate juice 16 oz Florida orange juice 2 limes, juiced1 cup granulated sugar 16 oz bourbon½ cup water 24 mint leaves (rolled and thin sliced)MethodIn a large freezer-safe container combine bourbon, pomegranate juice, orange juice, half of cranberry juice, sugar, lime juice, and water. Stir well and cover.Freeze slush for 4-5 hours, or until icy, stirring every 20-30 minutes. For serving, scrape a spoon across the top of the frozen mixture and in glasses, portion “slush” half way to top. Finish with reserved cranberry juice, stir until slushy and top with mint. Enjoy.* An additional rim mixture can be made by zesting 2 lemons, and then allowing the zest to rest (dry) overnight on a paper towel. After drying crush zest by hand and mix with ½ cup granulated sugar. Place lemon sugar mixture on flat 6" plate, moisten rims of glasses with water and then rub rims through lemon sugar. Drink can be made in a frozen drink machine.