Labor Day Cocktail O’Clock: Shandy Slushy
Just because summer is unofficially coming to a close doesn’t mean it’s time to stop drinking frozen cocktails! (We’d generally argue it’s never time to stop drinking frozen cocktails, but that’s a whole other story.) Take a long, hot gander at The Shush, an off-menu drink offered at El Original TX-MX In Manhattan’s Hell’s Kitchen, where tipplers in the know can slurp on either a grapefruit or lemon slushy shandy, saying goodbye to the last hot-ish days of summer in style. Read on for both recipes.
– Curious Traveler Lemon Shandy (1 bottle)
– 3 oz. of fresh lemon juice
– 3 oz house made honey syrup (see below)
– A dash of bitters
Honey syrup ingredients:
– 3-5 cubes of fresh pineapple
– Lemon zest to taste
– 3 oz. of honey
– 54 oz. of crushed ice
Muddle fresh pineapple then add lemon zest and honey. Bring to a boil on a stove and let it cool to room temperature.
Break down crushed ice as much as possible so the carbonation of the shandy won’t dilute the slushy. Blend till smooth. Combine all ingredients, except shandy. Add the homemade honey syrup, water and lemon juice. While those are blending, add shandy base.
Garnish with a dash of bitters and lemon wedge.
Serving size 4
– Traveler Grapefruit Shandy (1 bottle)
– 3 oz. of grapefruit juice
– 1 oz. of lime juice
– 2 oz. mint simple syrup (see below)
– 54 oz of crushed ice
Mint simple syrup ingredients:
– 3-5 pulled mint leaves
– 2 parts water
– 1 part sugar
Combine mint leaves with 2 parts water and 1 part sugar. Bring to a boil and then let it cool to room temperature.
Use crushed ice to be broken down as much as possible so the carbonation of the shandy won’t cause it to separate or dilute. Blend till smooth. Combine all ingredients (except shandy). Add the mint simple syrup, water and lemon juice. While those are blending, add Shandy. Garnish with a ruby red grapefruit wedge.
Garnish with grapefruit wedge and mint sprig