New: Sno King Sno Kone Machine!

SNO-KONES – NOT JUST FOR KIDS!

 Some Favourite Cocktails – Adults ONLY!

Gather your ingredients:

Liquor:
Vodka – 2 jigs for the Appletini & 3 jigs for the Cotton Candy
Rum – 2 jigs
Blue Curaçao – 1/2 jig
Whisky – 2 jigs
Angostura Bitters – dash
Sour Apple Pucker – 1 1/2 jig

Jelly Belly Snow Cone Syrups:

Green Apple – 2 jigs
Berry Blue – 2 jigs
Cherry – 2 jigs
Cotton Candy – 2 jigs

Snow Cone Sleeves / Jelly Belly Ice Shaver / Jigger / 4 Plastic Containers for Syrups

 

Recipes:

 

Appletini Snow Cone

Pour two jigs of green apple syrup into a container.  Add 1 1/2 jigs of sour apple pucker. Next add two jigs of Vodka. Stir to combine. Place top on container.

Classic Manhattan Snow Cone

Pour two jigs of cherry syrup into a container. Next add two jigs of whiskey to the syrup. Add a dash of bitters and stir to combine. Place a top on the container.

Blue Lagoon Snow Cone

Add two jigs of berry blue syrup to the container. Next, add 1/2 jig of Blue Curacao. Pour two jigs of Rum to the mixture and stir to combine.

Cotton Candy Snow Cone

Add two jigs of the cotton candy syrup and three jigs of the Vodka to a container. Stir to combine.

 

Put the spiked snow cone syrup in the fridge for 4 hours or until chilled. You can place the containers in the fridge 30 minutes before you plan to make the snow cones.

*** This step is really important**

If you add the syrup to the snow cones without chilling it first, the ice will melt at a very fast pace. Chilling the syrups helps keeps the ice from melting as quickly.

 Margarita Syrup

 Ingredients

  • 6 cups sugar
  • 1/3 cup lemon juice (from about 2 lemons)
  • 3 tablespoons lime juice (from about 2 limes)
  • 1/4 cup Cointreau
  • 1/2 cup tequila
  • Crushed ice, for serving

Directions

  1. Bring sugar and 1 1/2 cups water to a boil in a medium saucepan and cook until the sugar is completely dissolved, about 1 minute. Remove from heat and let cool. Stir in the juices, Cointreau, and tequila. Refrigerate syrup, covered, until cold. For each margarita, pour 2 tablespoons syrup over 1/2 cup crushed ice.