I first tried making a Snowtini at a friend’s holiday party last winter. Let’s just say the first attempt was a bit of a disaster – I went overboard with the crème de menthe and it tasted like mouthwash! But after some trial and error (and a little taste-testing help from brave friends), I’ve finally landed on the perfect balance. Now, whenever I have people over in the colder months, this is my signature “fancy but secretly easy” cocktail.
What I love about the Snowtini is the way the crisp vodka, cool mint, and zip of lime juice all come together. It doesn’t end up too sweet, which is key for me – I can’t do those syrupy drinks. Plus, it looks gorgeous in a martini glass, all frosty and white, especially with a fresh mint leaf on top. I’ll admit, my motivation for making these sometimes is just how good they look lined up on the counter.
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Even though the mint feels super wintery, the Snowtini’s actually amazing in summer, too. Last July, my neighbor requested a batch at her barbecue. At first I thought it might be weird, but honestly, sipping these next to a hot grill with everyone melting in the heat was genius. Super refreshing!
Ingredients
- 2 ounces vodka (I usually grab Stoli, but honestly, anything you like is fine)
- 1 ounce white crème de menthe
- 1/2 ounce fresh lime juice (seriously, use fresh – bottled just doesn’t cut it)
- 1/2 ounce simple syrup
- Ice cubes
- Mint leaf, for garnish
How to Make It
- Fill a cocktail shaker with ice. Don’t be skimpy – you want this ice-cold.
- Pour in vodka, crème de menthe, lime juice, and simple syrup.
- Shake hard for a solid 15 seconds. (I always go a little longer than I think; you want it nice and frothy.)
- Strain into a chilled martini glass. (Pro tip: stick your glass in the freezer for 10 minutes first!)
- Garnish with a mint leaf. I always slap the leaf between my palms first – it smells so good when you do that.
For anyone who isn’t drinking alcohol, I do a mocktail version: sub in about 3/4 ounce of mint syrup, use an ounce of fresh lime juice, and top it off with soda water. It’s obviously not the same, but it’s still super refreshing (and kid-friendly, too).
The Snowtini is unexpectedly good with food. I’ve served these alongside shrimp, cheese boards, even mint chocolate desserts. That last one is for people who like things super matchy-matchy, which apparently I do on New Year’s Eve when I get a little extra. One year I added a pinch of edible silver dust to the tops, and – no joke – spent half the night just swirling the shimmer around in my glass.
Everyone in my family seems to have their own twist. My sister throws in a splash of blue curaçao for a wild blue version (“The Blue Snow” – her invention), and my brother-in-law adds a tiny sprinkle of cayenne for a weirdly good kick. Don’t be afraid to experiment!
Biggest tip: be careful not to overdo the crème de menthe. Trust me, it’s very easy to go from “minty fresh” to “dental rinse” before you realize it. Start with less, taste, and adjust as you go. That’s pretty much how I stumbled across this version – and why my friends are still willing to let me make cocktails at parties!
