Swiss Snow Cone Recipe

Crush ice

If you don't have crushed ice, pulse large ice cubes in a blender or crush with a mallet until you have fine, snow-like ice. Measure about 2 cups and pack lightly into the service glass (a rocks glass or chilled coupe works). Set aside cold.

If using the optional absinthe rinse: pour 0.25 oz absinthe into the chilled glass, swirl to coat the inside, then discard excess or pour out (you may leave a thin coating for aroma).

In a cocktail shaker, add Kübler Absinthe (0.75 oz), Citadelle Gin (0.75 oz), fresh pineapple juice (1.5 oz), fresh orange juice (0.75 oz), lingonberry syrup (0.5 oz), and fresh lime juice (0.25 oz).

Add a large handful of ice to the shaker (not crushed snow) and shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Double-strain the mixture through a fine strainer into a separate mixing glass or small pitcher to remove pulp and any ice shards. This produces a clean liquid to pour over the snow.

Place the prepared crushed ice (snow) into the chilled serving glass, creating a small mound.

Slowly spoon or gently pour the strained cocktail over the top of the crushed ice so the liquid soaks into and chills the snow without completely melting it. Aim for even coverage.

Muddle the 6 lingonberries lightly in the palm of a spoon or in a small bowl to release a few juices and scatter them on top of the snow. This adds texture and tart bursts of flavor.

Garnish with a pineapple spear on the rim, an orange twist tucked into the snow, and a sprig of fresh mint for aroma. Optionally, give the mint a slap to release aromatics before placing.

Serve immediately with a short straw or small spoon so guests can scoop the snow and berries while sipping the cocktail.