Slush-tail: pastis


Slush-tails… Part 2!

So many of you shared and re-created last summer’s alcoholized slushie recipes at home, we thought we’d post some new “slush-tail” recipes to liven up your cocktail hour this summer! Midway between the well-known poptail and the cocktail, you will be sure to love these refreshing drinks.

Published on October 14, 2020
Slush-tail: pastisSlush-tail: pastis

Slush-tail: pastis

When it comes to pastis, it’s all or nothing—either you love it or you hate it! If you’re a fan of the renowned Marseilles aperitif, then you already know that this liqueur is always consumed in the ratio of one part pastis to five parts water. The same principle applies to our delicious anise-flavoured slush-tail, which is sure to be all the rage amongst your fellow pétanque players this summer!


2 oz. (60 mL) pastis
5½ oz. (160 mL) water
6–8 ice cubes


In a blender, mix the pastis, water and ice cubes. Pour the preparation into a 15-by-10-inch (38-by-25-cm) Pyrex dish. Freeze for approximately two hours. To serve, remove the preparation from the freezer and mix with a fork, being sure to scrape the edges of the dish. Place the slush into glasses (there will be approximately two portions) and decorate with fancy straws.


Replace the water with red cranberry juice to mellow out and slightly sweeten your slush-tail!

Slush-tail: Strawberry, basil and rosé wineSlush-tail: Strawberry, basil and rosé wine

Slush-tail: Strawberry, basil and rosé wine

Strawberry season is in full swing in Quebec, so here’s a really simple recipe featuring this marvelous little fruit. The winning combination includes a fruity and sweet rosé, frozen strawberries and basil to heighten the flavour. To make this fruity slush-tail a success, be sure to use a fruity, sweet wine with more elevated residual sugar content. Remember: When people think slushie, they think (super) sweet!

VARIANT: Don’t hesitate to replace the strawberries with raspberries and substitute the basil for fresh mint.


Farmers’ markets are full of beautiful, juicy strawberries, so don’t hesitate to buy an entire case and freeze some of this precious local produce—it’s eco-friendly, plus your taste buds will thank you!


1 bottle of rosé wine with the “fruity and sweet” taste tag
3 cups (750 mL) frozen strawberries
½ cup (125 mL) soda
6–8 basil leaves


In a blender, mix the frozen strawberries, basil leaves and rosé wine, then continue blending until the mixture reaches a fine purée. Pour the preparation into a 15-by-10-inch (38-by-25-cm) Pyrex dish. Freeze for approximately one hour. Remove from the freezer and mix with a fork, being sure to scrape the sides of the dish. Put back into the freezer and repeat the operation two to four times, stirring with a fork every 30 minutes until the preparation achieves the desired consistency. When it comes time to serve it, place the slush into glasses (there will be about four servings) decorated with fancy straws, basil leaves and fresh strawberries.

Want more ideas?

Gin and tonic; peach and Sauvignon Blanc; Jack and cola; Baileys coffee; berries and rosé… Discover our popular slush-tail recipes from last summer here.

+Discover more summer cocktail suggestions to refresh and delight you!

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