Pouring Ribbons Sno-Cone

RECIPE: Brian Tasch for Pouring Ribbons, New York City (This bar has permanently closed.)

Photo: Erik Ackley

July 13, 2018

Gin anchors this boozy twist on a frozen treat.

A careful balance of ingredients makes this drink from Pouring Ribbons pop with flavor.

Ingredients

1 1/2 oz. London dry gin
3/4 oz. white crème de cacao
3/4 oz. fresh lemon juice
1/2 oz. Cocchi Americano
1/2 oz. blue curaçao (Pouring Ribbons uses Giffard)
1/4 oz. cinnamon syrup

Tools:shaker, strainer
Glass:pilsner
Garnish:Peychaud’s bitters

Preparation

Shake all the ingredients with ice and strain into a glass filled with crushed ice. Add several dashes of Peychaud’s bitters to the top of the drink as a garnish.

Cinnamon SyrupCombine 1 cup of granulated sugar with 1 cup of water in a saucepan over medium heat, and stir until the sugar dissolves. Remove from the heat and add several cinnamon sticks; let steep until the syrup has cooled, then strain before use. Keeps refrigerated for up to 1 month.