As the winter solstice approaches, we wanted to offer you a little something to bring some extra joy and warmth to these busy December days! For Day 4, enjoy some Sugar-on-Snow Slushies or file away for your next snow day!
By Michele Graham in Issue 13::SONG.
Celebrate maple season with a drink inspired by sugar-on-snow parties. If you do not have snow, finely crushed ice is a good substitute. The ice-crushing blade on a food processor works like a charm. No snow or food processor? A canvas bag (such as a clean tote bag) and a wooden mallet work well, too, and are a fine way to pound away the late winter blues.
The syrup for this slushie is made with maple syrup, brandy or bourbon, lime juice and spring bitters. The bitters bring out the maple flavor and help ease winter sluggishness. Make an alcohol-free version by simply omitting the booze. Yields two slushies.
mixing glass or pint mason jar
spoon to stir
food processor with an ice crushing blade or cloth bag and mallet
2 collins glasses
3–4 tablespoons maple syrup, plus 1 tablespoon for garnish
2–3 ounces brandy or bourbon
1 ounce lime (or lemon) juice
3 dashes of homemade spring bitters or aromatic bitters such as Angostura
3 ice cubes, for mixing
2–3 cups fresh snow or 10–12 cubes of ice, crushed or processed in a food processor
garnishes: More snow and a drizzle of maple syrup
1. In a mixing glass or a pint mason jar, stir together the maple syrup, lime juice, bitters, booze of choice and 3 ice cubes. Taste and adjust the flavor to your preference; the flavor should be concentrated and will mellow a bit when mixed with the snow. Set aside.
2. Fill two collins glasses with snow or crushed ice. Pour half of the maple mixture over each snow-filled glass; stir gently. Heap more snow on top of the glasses and drizzle a little more maple on top as a garnish. Serve with a straw and a spoon.