There are contrasting accounts regarding the debut of the Snow Cone. Some believe that Texan Samuel “King Sammie” Bert first introduced it at the 1919 Texas State Fair. On the other hand, there are stories of children in 1850s Baltimore pleading with ice wagons to scrape off a bit of ice for them, which their parents later flavored. This history can be deliberated over a Snow Cone Cocktail with a boozy syrup. Be sure to try the Blueberry-Bourbon and the Mango-Tequila variants.
The recipe goes as follows:
Quantity: 1 cup
Preparation Time: 15 mins
Total Time: 2 hours 30 mins
1/2 c. granulated sugar
1 c. fresh raspberries, plus more for garnish
3 tbsp.
fresh lemon juice
2 oz.
chilled vodka
Combine sugar and 1/4 cup water in a small saucepan. Cook over medium-high, stirring occasionally, until sugar is dissolved. Remove from heat; stir in raspberries and lemon juice. Cool to room temperature. Puree mixture in a blender until smooth. Strain through a fine-mesh strainer, pressing on solids to remove as much liquid as possible; discard solids. Chill until cold, at least 2 hours and up to 5 days.
Stir 6 tablespoons syrup and vodka in a glass measuring cup. Pulse 2 cups ice cubes on the crush setting in a blender until shaved. Immediately scoop ice halfway full into a chilled coupe glass. Drizzle with half of syrup. Top with remaining shaved ice, mounding the ice over the rim of the glass. Drizzle with remaining syrup. Serve immediately with raspberries for garnish. Makes 1 serving.
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