Pouring Ribbons Sno-Cone

Name: Pouring Ribbons Sno-Cone
Ingredients: 1 1/2 oz London dry gin; 3/4 oz white crème de cacao; 3/4 oz fresh lemon juice; 1/2 oz Cocchi Americano; 1/2 oz blue curaçao (Pouring Ribbons uses Giffard); 1/4 oz cinnamon syrup

From Imbibe Magazine·View original →

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Ingredients

1 1/2 ozLondon dry gin
3/4 ozwhite crème de cacao
3/4 ozfresh lemon juice
1/2 ozCocchi Americano
1/2 ozblue curaçao (Pouring Ribbons uses Giffard)
1/4 ozcinnamon syrup

Preparation

1.
Shake all the ingredients with ice and strain into a glass filled with crushed ice. Add several dashes of Peychaud’s bitters to the top of the drink as a garnish.
2.
Cinnamon SyrupCombine 1 cup of granulated sugar with 1 cup of water in a saucepan over medium heat, and stir until the sugar dissolves. Remove from the heat and add several cinnamon sticks; let steep until the syrup has cooled, then strain before use. Keeps refrigerated for up to 1 month.