How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of lemon zest twist.
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
2 fl oz | Gin |
1/3 fl oz | Rothman & Winter Crème de Violette Liqueur |
1/2 fl oz | Lemon juice (freshly squeezed) |
1/6 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
1/24 fl oz | Giffard Peppermint Pastille crème de menthe |
1/24 fl oz | La Fée Parisienne absinthe |
1/6 fl oz | Chilled water (omit if using wet ice) |
Read about cocktail measures and measuring.
History:
Adapted from a recipe by Jason E. Clapham of the St. Edward's MCR at Oxford, England who says this cocktail is so-named due to being based on a drink containing cream called Snowball which appears in W. C. Whitfield's 1939 Just Cocktails.
SNOWBALL
W. C. Whitfield, 1939
1/3 Gin
1/6 Creme de violette
1/6 White creme de menthe
1/6 Anisette
1/6 Fresh cream
Alcohol content:
- 1.5 standard drinks
- 21.8% alc./vol. (43.6° proof)
- 21.3 grams of pure alcohol
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