OK. Not gonna bury the lede on this one: making a Fire on Snow cocktail is as easy as putting Fire on Snow in a glass with your favorite liquor in approximately a 5:1 (Fire on Snow to liquor) ratio.
"What liquor?" you ask. Your favorite. Or whatever you have handy.
There's so much going on in Fire on Snow, from the cinnamon to the maple to the smoky peppers, that no matter what you mix it with you'll discover new flavors.
Mix it with brandy, and the vanilla and maple practically jump out of the glass.
Mix it with Irish whiskey, and the smoke from the merquén is amazing.
Mix it with vodka and... it, umm, becomes more alcoholic.
Mix it with gin, and the fruity, herbaceous flavors of our home-grown hatch chilies come to the fore.
Our favorite mix right now might surprise you... (Not, like, in the internet way of "Oh, these pictures of people in short skirts from the 20s might surprise you" and then it turns out it's people in short skirts, but from the 20s! This really might surprise you.)
Like so many of Ricky's ideas, we were incredibly skeptical at first, but every single one of us is a convert.
Here's the recipe, mix the following in a snifter:
- 1 part absinthe
- 5 parts Fire on Snow
- Two ice cubes
- Wait until the ice cubes melt. Then, either add a splash of fresh maple syrup or drink as-is.
Ricky is in the maple syrup camp, Kelly is in the "as-is" camp, but holy smokes! Prepare to have your mind blown!
First of all, look at the legs on that thing! Our absinthe is 78% ABV, so this drink isn't for the faint of heart. The final cocktail lands in the 20% range, but it is so incredibly complex that it's a genuine sipping drink.
We realized we needed to come up with a name for it, so we asked Ricky, who invented it, and he had a brilliant idea:
Fire on Snow with Absinthe and Sometimes Maple Syrup in It
Genius. Pure Genius. We genuinely don't know how the guy comes up with these things. It's like if Jane Austen and Hemmingway had a natural* son and he took up haiku on a semester abroad, but not a semester spent in Japan. Maybe a semester abroad on a farm in Dubuque, Iowa.
So, after you experiment with your favorite liquor (and sometimes maple syrup) drop us a line and let us know what you've invented! If it's 1/8th as good as this, we'll definitely share!
*Modern people would say 'bastard,' but they are crass and vazey muttonheads. This term is clearly used by all the right people.
Let customers speak for us1251 reviews
I love Nordic Farmhouse so much I would marry it! My favorite flavor profiles are sour and sweet, and this festive mead is very refreshingly tart! I especially love to drink it and serve it to my guests at the cranberry holidays (ie. Thanksgiving and Solstice/Christmas)!
Lovely golden color.No off smell to this one. Definitely notice the cinnamon flavor. Very refreshing.
I’m not getting the snickerdoodle/fall notes others do, but to be fair my palate is not the most refined. It’s a brisk lightly flavored mead to me, but I can’t pick out any particular flavor(s). It did help me through a good portion of the latest crossword, however. Going to let the rest of the pack sit awhile - sometimes aging is the secret formula to mind blowing mead. Will update down the road.
I didn’t care for early batches but with age this one is pleasant. Crisp, heavy vanilla forward (if you don’t like vanilla, this may not be for you). Balanced without being tart. I don’t pick up much on the apple, but not being a big apple fan that works for me. It would probably make a tasty mead bread!
BIG difference from last batch. Tasty up front mild oak taste that’s lighter than more mouthful meads like Wayfarer/Nordic Farmhouse/Psychopomp, richer than Buckland. I like to do a hard pour to release more of the carbon and let it sit a few minutes before drinking. I think it’s going to be AMAZING in a few months (assuming I am willing to let it age that long).