Thursday, August 25, 2016

2 Awesome Labor Day Cocktail Recipes

 
In the Midwest when Labor Day rolls around it’s still pretty hot and humid.  And I remember it being the same when I lived on the east coast in VA.  When these two recipes were passed along to me I thought “how perfect!”  My favorite part is that I learned about The Traveler Beer Co.  My husband and I have a beer club membership and we have found a lot of cool new favorites.  One of our tops is the Evil Genius Beer Company and now I’m adding Traveler to our list.  And both of these drink concoctions are offered at El Original TX-MX in New York City so if you’re in the area mention one of these off menu drinks and give them a try for sure…


1 >>> The Lemon Shush (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.
 

2 >>> Grapefruit Shush (4 Servings)

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.