Meet the Shandy Slush, the fruit-beer frosty that's the craft beer-drinker's counterpoint to the frozen rosé (frosé) currently driving the wine-sipping masses wild.
One noteworthy version, dubbed "The Shush", comes to us by way of El Original TX-MX In New York City’s Hell’s Kitchen, using Traveler grapefruit shandy, grapefruit juice, lime juice, mint simple syrup and lots of crushed ice:
D&T Drive Inn in Houston makes a simple but delicious version with housemade lemonade, PBR and bitters. Goes down real nice.
At B1 Cocktail Club in Montreal (above) they go with Griffon Blonde beer, frozen foam, earl grey tea and lemon.
The Tank House BBQ and Bar in Sacramento·drops a frozen lemon and an elderflower popsicle into an ice cold Hamm’s.
And for sheer simplicity you can't beat Shirokiya in Singapore, which just freezes the whole damn shandy and calls it a day.
Just the thing to cool off those scorching end of summer temperatures...
Here's EL Original TX-MX's recipe:
Serving size 10
- Traveler Grapefruit Shandy (4 bottles)
- 30 oz. of grapefruit juice
- 12 oz. of lime juice
- 1 ½ quarts of water
- 40oz of crushed ice
- Ruby red grapefruit wedge
Simple syrup ingredients:
- Mint bouquet
- 16 oz. of sugar
- 32 oz. of water
Mint simple syrup directions (makes 32 oz.):
Combine a bouquet of mint and combine with 2 parts water and 1 part sugar. Bring to a boil and then bring down to room temperature.
Use crushed ice to be broken down as much as possible because the carbonation of the shandy will cause it to separate. 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.