Snow & Co. named to USA Today's 'Hottest Spirits Trends'

A flight of cocktails at Snow & Company.

Summer in Kansas City makes adults do crazy things. I’ve seen grown men attempt to squeeze their entire bodies into kiddie pools, people create frozen blended drinks in a Magic Bullet outside of the infomercial and beer lovers go all Demolition Man on their favorite craft brews, slowly killing them in a frosted mug [here’s why you shouldn’t].

None of these solutions address the true problem of heat. The only way cool down is to ice your core. And the way you do that is with a frozen cocktail. That’s why USA Today named Snow & Company’s icy drinks to its hottest trends of the summer, alongside savory cocktails and spirits made from ancient grains. If you’d like to play at home, Shape has the recipe for Snow’s Sunshine Boulevard made with Boulevard Wheat, vodka, simple syrup and orange and lemon juice.

Snow & Company (1815 Wyandotte) is working on a second location in Gladstone, as well as some new cocktails for the fall. Co-owner Jerry Nevins is looking at adding a drink made with Orchard Apricot liqueur, Bulleit bourbon, lemon juice and milk.

“I’ve always loved apricot as a flavor, but hadn’t really figured out a way to make it work,” Nevins says. “But, as we worked on a special drink for Restart’s fundraiser, I grabbed a bottle and started doing some variations on our Miss Scarlett [bourbon, peach liqueur, lemon and milk] and that’s how it came to be. We’re looking at rolling that out this fall as we take some of the summer drinks out of rotation. The next challenge I’ve set for Snow is to work Creme De Violette into a frozen drink. Or Malort, for all my Chicago friends.”