Sno-Cone

SNO-CONE

• 1½ oz. / 45 ml. dry gin

• ¾ oz. / 22.5 ml. crème de cacao

• ¾ oz. / 22.5 ml. fresh lemon juice

• ½ oz. / 15 ml. Cocchi Americano

• ½ oz. / 15 ml. blue curaçao

• ¼ oz. / 7.5 ml. cinnamon syrup

• Peychaud's bitters to float

METHOD
add all ingredients to shaker tin / add pebble or crushed ice and shake until chilled / dirty dump into glass / top with crushed or pebble ice / float Peychaud’s bitters / add more ice / no garnish

ABOUT
This drink was created in 2018 by Brian Tasch at Pouring Ribbons (NYC; now closed). A London dry gin is a solid base that holds up to the chocolate and cinnamon. The bright lemon, curaçao, and fortified wine bring balance. Happy 4th of July! Cheers y’all!