2 ratings

Lemon Shush

Beat the summer heat with this shandy-slushie combination

This recipe is courtesy of El Original TX-MX.

For National Refreshment Day, presented by Traveler Beer Company, on July 28, El Original TX-MX is launching two special, off–the-menu “shush” (shandy+slushie) cocktails. Both cocktails will be available through Labor Day.


For the honey syrup:

  • 3-5 cubes fresh pineapple
  • Lemon zest to taste
  • 3 Ounces honey

For the slush:

  • 54 Ounces crushed ice
  • 3 Ounces honey syrup
  • 3 Ounces fresh lemon juice
  • A dash of bitters
  • 1 bottle lemon shandy, preferably Curious Traveler Lemon Shandy
  • Lemon wedge , to garnish


For the honey syrup:

Muddle fresh pineapple, then add lemon zest and honey.

Bring to a boil on the stove and let cool to room temperature.

For the slush:

Break down crushed ice as much as possible so that the carbonation of the shandy won’t dilute the slushie.  

Combine ice, three ounces of the honey syrup, and fresh lemon juice. Blend until smooth.

While blending, add shandy to the mixture. 

Garnish with a dash of bitters and lemon wedge.