The lazy days of summer are near an end. Why not enjoy the last heat waves with a fun twist? Cocktail Slushies are the perfect way to ‘beat the heat’ and savor every last bit of summertime.
Available as an off-menu offered at El Original TX-MX In New York City’s Hell’s Kitchen with two special, off-the-menu “Shush-es” (shandy+ slushy) cocktails. Each slush, made with Traveler Grapefruit Shandy or Curious Traveler Lemon Shandy, refreshes guests seeking refuge from the dog days of summer. The Grapefruit Shush is made with the Grapefruit Shandy, lime juice and a house-made mint simple syrup while the Lemon Shush is made with lemon shandy, house-made fresh pineapple-lemon zested honey and bitters.
Thanks to our friends at Traveler Beer Company, if you can’t make it to El Original TX-MX In New York City’s Hell’s Kitchen to sample one, we have you covered with the official recipes for you to make and enjoy at home. As always, please drink responsibly while you chill out with these incredibe cocktails!
Lemon Shush Recipe
4 Servings
Ingredients:
– Curious Traveler Lemon Shandy (1 bottle)
– 3 oz. of fresh lemon juice
– 3 oz house made honey syrup
– 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
Homemade Honey Syrup Directions:
Muddle fresh pineapple then add lemon zest and honey. Bring to a boil on a stove and let it cool to room temperature.
Slush Directions:
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.
Grapefruit Shush Recipe
Serving size 4
Ingredients:
– Traveler Grapefruit Shandy (1 bottle)
– 3 oz. of grapefruit juice
– 1 oz. of lime juice
– 2 oz. mint simple syrup
– 54 oz of crushed ice
Mint simple syrup ingredients:
– 3-5 pulled mint leaves
– 2 parts water
– 1 part sugar
Mint simple syrup directions (makes 32 oz.):
Combine mint leaves with 2 parts water and 1 part sugar. Bring to a boil and then let it cool to room temperature.
Slushy directions:
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
This fall, Traveler Beer Company will have a limited Count Traveler Blood Orange Shandy available. We had the chance to sample this delight and it’s a perfect, crisp citrus note for the season. Be sure to keep an eye out for it!
