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Forget chicken soup or hot tea. There is a new batch of home flu remedies — and they don’t skimp on the alcohol.

When Jeni Britton Bauer, owner of Jeni’s Splendid Ice Creams in Columbus, Ohio, was young, getting a cold or the flu meant her mother and grandmother would mix up a cocktail of their own cure-all for the winter ills — a syrup of honey, lemon juice and whiskey. She’d get a spoonful, or get to drink it in a hot lemonade before bed.

So in 2004, as those around her sniffled and sneezed their way through a moderately severe flu season, Bauer thought she could help ease some of the suffering by adding her own twist to the family recipe, turning the syrup into a sorbet so the coldness would add a soothing touch as well. The frozen treat contains orange and lemon juices, honey, “ginger, cayenne and liquid pectin — because it makes it into a cough drop that lubricates your throat,” Bauer says.

But the key ingredient is Maker’s Mark. “The whiskey relaxes you,” she says. And there’s a lot of it. “Enough that it barely stays frozen.” When she debuted the treat in 2004, she also rolled out a kid-friendly version, using a cherry concentrate from a Michigan farm instead of bourbon.

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