** If you add the syrup to the snow cones without chilling it first, the ice will melt at a very fast pace. Chilling the syrups helps keeps the ice from melting as quickly. ** Vodka, Watermelon, and Mint Snow Cones serves 12 ¼ cup vodka 1 cup Watermelon Syrup Fresh mint sprigs Ice cubes Snow Cone Machine Using a funnel, add vodka and watermelon syrup into a small bottle that can be fit with a pour spout. Fill your shaved ice machine with ice, turn it on, and dispense snow cone ice into a small bowl. Transfer into a Martini glass, pour vodka and watermelon syrup over the top. Garnish with a mint sprig Shaved Ice with Cherries, Gin, and Lime serves 6-8 Lime Wedges Gin 2 cups caster sugar 1-2 cups of pitted cherries 1 Vanilla bean, split and seeds scraped Juice of 3 limes 2-3 tablespoons of Gin To make the cherry, gin and lime syrup, stir sugar, cherries, vanilla, and 3 cups of water in a saucepan over medium-high heat until sugar dissolves. Bring to a simmer. Let simmer until cherries soften and liquid reduces to a syrup (12-15 minutes) Strain through a fine sieve, stir in lime juice and gin. Refrigerate completely. Serve poured over shaved ice in chilled glasses, cups, or bowls with lime wedges and extra gin. Mojito Syrup Serves 24 2 cups fresh mint leaves 3 cups sugar 5 limes, zested and juiced (1/3 cup zest, 2/3 cup juice) 1/2 cup white rum Prepare an ice-water bath. In a medium saucepan, blanch mint leaves in boiling water for 30 seconds, then place immediately in an ice-water bath. Squeeze out all excess liquid from mint, and set aside. Bring sugar and 1 cup water to a boil in a medium saucepan and cook until sugar is completely dissolved, about 1 minute. Remove from heat, stir in lime zest and mint, and let sit at room temperature for 30 minutes to infuse the syrup. Puree in a blender until fine bits remain. Strain to remove the mint and zest, then stir in lime juice and white rum. Refrigerate syrup, covered, until cold. For each mojito, pour 2 tablespoons syrup over 1/2 cup shaved ice. Piña Colada Syrup Serves 2 1 cup Sugar 1 cup Pineapple puree 1/3 cup unsweetened coconut milk Piña Colada Snow Cone Cocktail 2 ounces White rum 5 ounces Piña colada syrup 10 dashes Angostura bitters 2 cups finely crushed ice Add 1 & 1/2 cups snow ice to a glass. Pour rum over the ice. Pour 3 ounces of the syrup over the ice. Pack about a 1/2-3/4 snow ice into a ball and add on top of the glass. Pour 2 more ounces of syrup followed by 10 dashes of bitters. Cut the skin off of the pineapple and chop up the fruit. Put the pineapple pieces in a blender and blend until smooth. Transfer puree to a pot with sugar. Heat sugar and pineapple puree in a pot on the stove on high until it's about to boil. Take off the heat and let cool. Once cool, strain through a fine mesh strainer into a bottle. Add the coconut milk and shake. Put in the fridge until it is chilled, the syrup needs to be relatively thick to stick to the ice and so it won’t melt the ice quickly. Pineapple Upside Down Cake Batter Snow Cones Make cake batter simple syrup for snow cones - then turn it into a pineapple upside down cake snow cone! INGREDIENTS FOR THE CAKE SYRUP: 1 cup water 1 cup sugar 1/2 teaspoon vanilla 1/2 teaspoon butter emulsion or extract PINEAPPLE SYRUP CHERRY SYRUP INSTRUCTIONS 1. To make the cake syrup: Boil water and sugar over medium heat until the sugar is dissolved and mixture is clear. Remove from heat and stir in both extracts. Transfer to a jar and let cool completely before using (best if chilled overnight in the refrigerator). 2. To make your snow cones: add shaved ice to a cup or snow cone paper container. For cake batter snow cone, pour syrup over ice and top with sprinkles. For Pineapple Upside Down Cake snow cone, pour cake batter syrup over the ice, then top with pineapple and a dash of cherry. Coffee Snow Cone Serves 6. 7 oz. spiced syrup 4 oz. espresso or strong coffee, chilled (cold brew concentrate works well) Sweetened condensed milk Spiced Syrup: In a medium pot, combine 1 cup of water, 3–4 cinnamon sticks, 6 cloves, ¼ tsp. of allspice, ⅛ tsp. of nutmeg, ½ cup of granulated sugar and ½ cup of dark brown sugar. Bring to a boil, then reduce the heat, cover and simmer for 30 minutes. Strain out the solids and let the syrup cool to room temperature. Combine the syrup and espresso. Place the shaved ice in small cups or dishes, tamping down to fill halfway, then drizzle the spiced coffee syrup on the ice to saturate. Top with more shaved ice, to overfill the cups, then drizzle with more syrup and top with sweetened condensed milk. Appletini Snow Cone, Classic Manhattan Snow Cone, Blue Lagoon Snow Cone & a Cotton Candy Snow Cone. You will need four plastic containers for the mixes Liquor: Mixing containers 2 cups – 3 oz. for the Appletini & 4.5 oz. for the Cotton Candy Bacardi Rum - 3 oz. Blue Curacao - .75 oz. Whisky - 3 oz. Angostura Bitters - dash Sour Apple Pucker – 4 oz. Mix well Syrups Green Apple - 3 oz. Berry Blue - 3 oz. Cherry - 3 oz. Cotton Candy - 3 oz. Container 1 - Appletini Snow Cone Pour 3 oz. of green apple syrup into a container. Add 2.5 oz. of sour apple pucker. Next add 3 oz. of Kettle One. Stir to combine. Place top on container. Container 2 - Classic Manhattan Snow Cone Pour 3 oz. of cherry syrup into a container. Next add 3 oz. of whiskey to the syrup. Add a dash of bitters and stir to combine. Place a top on the container. Container 3 - Blue Lagoon Snow Cone Add 3 oz. of berry blue syrup to the container. Next, add .75 oz. of Blue Curacao. Pour 3 oz. of Bacardi rum to the mixture and stir to combine. Container 4 - Cotton Candy Snow Cone Add 3 oz. of the cotton candy syrup and 4.5 oz. of the Kettle One to a container. Stir to combine. Chill in fridge for 4 hours .