Sorry, Snoopy: These boozy snow cones aren't for you.
Instead of sugar and food coloring, these versions contain fresh fruit and citrus juice, strong espresso and, of course, alcohol.
Though customarily made by pouring flavored syrup over balls of shaved ice, these sauced snow cones break from tradition. The booze-and-liquid combinations are frozen until solid, then the tines of a fork rake the ice block into fluffy, flavorful crystals. No shaving required!
They may not have the nostalgic appeal of the blue raspberry snow cones you had as a kid, but, let's be frank: They taste much better, and are a very adult way to merge cocktail and brain freeze in one refreshing package.
Blackberry-Lime Rickey Snow Cones
- .25 cups Water
- 6 tablespoons Sugar
- 1.5 cups Blackberries
- 3 tablespoons Fresh lime juice
- 4 oz Vodka
- Garnish: Blackberries and lime wheel
- Glass: Coupe
In a small saucepan over low heat, combine the water and sugar. Cook, stirring occasionally, until the sugar dissolves. Remove mixture from the heat and add the blackberries. Let stand for 10 minutes, then coarsely mash the berries with a fork. Pass the mixture through a fine-mesh sieve into a clean bowl, pressing hard on the solids to extract the juice.
Stir in the lime juice and vodka and pour into a wide glass or stainless steel pan; the liquid should be about one inch deep. Transfer to the freezer and freeze for two hours.
Remove the mixture from the freezer and rake the tines of a fork across the surface to break up any ice crystals that have formed. Return to the freezer and let freeze until solid (at least eight hours or overnight).
Just before serving, remove from the freezer and rake the fork across the surface, scraping and breaking it up until it resembles fluffy shaved ice.
Scoop into four paper cones or chilled coupes and garnish with a few whole blackberries and a lime wheel. Serve immediately.
Peach Bourbon Smash Snow Cone
- 1.5 cups Peach nectar
- 1 oz Mint simple syrup
- 1 oz Fresh lemon juice
- 4 oz Bourbon
- Garnish: Thinly sliced peach and 4 mint sprigs
- Glass: Coupe
In a small bowl, stir together the peach nectar, mint simple syrup, lemon juice and bourbon. Pour into a wide glass or stainless steel pan; the liquid should be about one inch deep. Transfer to the freezer and freeze for two hours.
Remove from the freezer and rake the tines of a fork across the surface to break up any ice crystals that have formed. Return to the freezer and let freeze until solid (at least 8 hours or overnight).
Just before serving, remove from the freezer and rake the fork across the surface, scraping and breaking it up until it resembles fluffy shaved ice.
Scoop into four paper cones or chilled coupes and garnish with a mint sprig. Serve immediately.
Espresso-Rum Snow Cone with Whipped Cream
- 1 cup Brewed strong espresso, room temperature
- 1 oz Simple syrup
- 4 oz Aged rum
- .25 cups Heavy cream
- 1 tablespoon Confectioner's sugar
- Garnish: Whipped cream
- Glass: Coupe
Stir together the espresso, simple syrup and rum. Pour into a wide glass or stainless steel pan; the liquid should be about one inch deep. Transfer to the freezer and freeze for two hours.
Remove from the freezer and rake the tines of a fork across the surface of the granita to break up any ice crystals that have formed. Return to the freezer and let freeze until solid (about 8 hours).
Just before serving, remove from the freezer and rake the fork across the frozen granita until it resembles fluffy shaved ice.
Just before serving, beat the heavy cream and the confectioner's sugar with a whisk or in an electric mixer until it forms soft peaks.
Scoop the granita into four paper cones or chilled coupes and top each with a spoonful of whipped cream. Serve immediately.
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