Snow & Co. has new recipes in the works & a book deal


If you’re going to make frozen drinks, you’re going to lose a few gelato machines along the way. At Snow & Co. (1815 Wyandotte Street) in the Crossroads, co-owner Jerry Nevins is in the midst of a flurry of recipe development sessions and he’s on his fourth gelato machine of the week.

“We want to do a new frozen cocktail every week and see what people are gravitating toward,” Nevins says of the new drinks, which he expects to launch next week.

The gelato machine at Snow & Co. doubles as his test kitchen. It’s where he can make small batches of new experimental cocktails. The first to arrive at tables could be a combination of creme de cassis, Campari and Old Overholt whiskey. Once that recipe is dialed in, Nevins will likely turn to Snow & Co.’s online fanbase to name the drink just as they bequeathed a Christopher Elbow-inspired cocktail with the moniker of Sexual Chocolate.

Nevins, along with co-owner Andy Talbert, is adding to the menu at the four-year-old Snow & Co. (a second location opened in Gladstone last year) because they’ve got a new project in the works. Last summer, Workman Publishing Company approached them about writing a frozen cocktail cookbook and this winter they signed a deal for a book that will come out in spring 2017.

“I think the book has helped us find the fun again and start playing around a little more,” Nevins says. “It’s a chance to borrow from craft cocktail menus and do things you don’t normally see in frozen cocktails.”

Nevins believes the book can also help to rehabilitate the frozen cocktail — a drink often lambasted by bartenders because it’s time and labor-intensive and doesn’t always highlight the craft in craft spirits.

“You not only have to get the flavors balanced, but you have to make sure the drink freezes well and has a good consistency,” Nevins says. “This is a way for us to showcase that good spirits can go into frozen drinks.”

Nevins believes that one of the keys to Snow & Co.’s drinks was the decision to blend and freeze the cocktail ingredients together in what he terms a “granita-style.”

“You get a better consistency and the drink doesn’t separate as easily as you sit and sip it,” Nevins says.

Talbert and Nevins are both working on the manuscript which is due next month and they’re looking forward to resurrecting some classic cocktails from Snow & Co.’s past, as well as adding a few new wrinkles to the frozen cocktail lineup at both locations.

“We’re excited to look at where frozen cocktails are and where they’re going,” Nevins says.

[Image via Facebook: Snow & Co.]

Jonathan Bender

Jonathan Bender is the founder of The Recommended Daily.

1 Comment

  • Reply January 27, 2016

    Elliott Curran

    How is this place still open?
    Drinks that are served in a large, frozen vat is the least appetizing way to enjoy a cocktail…Just saying.
    I DO like the name and I wish it was better.

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