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Pouring Ribbons Sno-Cone

pouring ribbons sno-cone

Gin anchors this boozy twist on a frozen treat.

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


  • 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


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.

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