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Recipe Detail Page
Raspberry & Rosé Shaved Ice
Summer 2021
Snow cone cocktails are having a moment. Good fun aside, the trend makes mix ology sense too—the more the ice is broken down, the faster it melts, meaning the water becomes part of the drink. If you’re familiar with tiki-style concoctions, you’ll know many contain crushed ice, allowing for punchy flavours and rich ingredients. This one is all summer, featuring a citrusy blend of rosé and liqueur, and topped with a concentrated raspberry syrup.
1. Heap a 6-oz paper cup or rocks glass with shaved ice. Top with 2 oz chilled rosé, 1/2 oz limoncello and 1/2 oz Cointreau. Add a bit more ice (ice will have settled) and top with 1 1/2 oz Raspberry Syrup (recipe follows). Garnish with fresh raspberries and lemon wheels, if desired.
RASPBERRY SYRUP
Combine 2 cups (500 mL) raspberries, 1/2 cup (125 mL) sugar and 1/2 cup (125 mL) water in a small pot over medium heat. Bring to a boil and cook for 20 minutes, stirring occasionally. Strain through a fine mesh sieve or cheesecloth. Chill.
Makes about 1 cup (250 mL)
