I grew up in New England, and the first thing I think about when I hear "snow cone" is maple syrup. As a kid, my mom would send me out after a fresh snowfall with a bowl and have me fill it with a large pile of white powdery goodness. Then, we would drench our snow with homemade maple syrup -- made from two old tapped maples in our front yard.
Well, times have a changed a little and now my favorite use for maple syrup is in a cocktail -- but I will always have a soft spot for anything mapley and icy. This smoky tequlia-based snow cone is a riff on the snowy dessert I grew up with and is perfect for enjoying during the hot summer months.
- 1 tray of ice cubes, plus more for shaker
- 1.5 oz silver tequila
- .75 oz fresh lemon juice
- .5 oz maple syrup
- 3 dashes smoked chili bitters, plus more for topping
First, you'll need some crushed ice. Take a tray's worth of ice cubes and fold them inside a cloth napkin. Using a mallet, hammer, or rolling pin, pound them into little bits. Make sure you're doing it on a surface that can take a beating! Once you're done, fill your desired vessel with a heaping pile of crushed ice.
In a shaker, combine the remaining ingredients with whole cubes of ice and shake vigorously. Strain onto your crushed ice. Add an additional handful of crushed ice on top and shape roundly with your hand. Dash the top in Hella Bitters Smoked Chili bitters or another delicious bitters of your choosing.
Looking for more summery drink recipes? Try this rhubarb bellini cocktail!