Igloo

Difford's Guide
User Rating (9 ratings)

Serve in a

Coupe glass

Garnish:

Lemon zest twist

How to make:

SHAKE all ingredients with ice and fine strain into chilled glass.

2 fl oz Rutte Dry Gin
1/3 fl oz 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)
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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 The Snowball which appears in W. C. Whitfield's 1939 Just Cocktails.

SNOWBALL
1/3 Gin
1/6 Creme de violette
1/6 White creme de menthe
1/6 Anisette
1/6 Fresh cream

W. C. Whitfield, 1939

Nutrition:

One serving of Igloo contains 184 calories.

Alcohol content:

  • 1.7 standard drinks
  • 24.33% alc./vol. (48.66° proof)
  • 23.7 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
Buy direct from
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