Pair Bourbon and Blueberries for This Slushy Summer Cocktail

three different snow cone cocktails on a table outside
Blueberry-Bourbon Snow Cone CocktailBecky Luigart-Stayner

Some claim Texan Samuel “King Sammie” Bert debuted the Snow Cone at the 1919 Texas State Fair. Others point to 1850s Baltimore, when kids begged traveling ice wagons to shave off a little (then parents added flavorings). You can debate its origins over a Snow Cone Cocktail with boozy syrup. Also try the Raspberry-Vodka, and the Mango-Tequila.

Yields: 1 cup

Prep Time: 15 mins

Total Time: 2 hours 30 mins


  • 1/2 c.

    granulated sugar

  • 1 c.

    fresh blueberries, plus more for garnish

  • 2 tbsp.

    fresh lemon juice

  • 1

    mint sprig, optional, plus more for garnish

  • 2 oz.

    chilled bourbon


  1. Combine sugar and 1/4 cup water in a small saucepan. Cook over medium-high, stirring occasionally, until sugar is dissolved. Remove from heat; stir in blueberries, lemon juice, and mint sprig, if using. Cool to room temperature. Remove mint sprig. Puree mixture in a blender until mostly smooth. Strain through a fine-mesh strainer, pressing on solids to remove as much liquid as possible; discard solids. Chill syrup until cold, at least 2 hours and up to 5 days

  2. Stir 6 tablespoons syrup and bourbon in a glass measuring cup. Pulse 2 cups ice cubes on the crush setting in a blender until shaved. Immediately scoop ice halfway full into a chilled coupe glass. Drizzle with half of syrup. Top with remaining shaved ice, mounding the ice over the rim of the glass. Drizzle with remaining syrup. Serve immediately with blueberries and mint for garnish. Makes 1 serving.

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