Winter—if you can’t beat it, put it in a cup and drink it!

Before we do anything else this fine morning, let’s take a moment to honor Michele Ferrero, the inventor of Nutella (which we can now make ourselves), who prophetically passed away on Valentine’s Day. There is some comfort in knowing that he lived a long life and died an extremely wealthy man.

And now, we move on to the weekend. I have been commissioned by an undisclosed publication to create snow cocktails for an upcoming issue. For this, dear Bringiteers, I need your help. This is far too mighty a task for one drinker, especially one battling a tenacious, fun-sucking, taste-bud-negating head cold (scroll below for therapy and recipe that just may get me to turn the corner). I am hoping some of you will be kind and daring enough to take this on with me, to tirelessly fill, pack and refill your glasses with snow, mixers and hootch in whatever ways please you.

Of course, I’m not going to leave you totally out in the cold. Here’s some inspiration: You might want to try some classics adapted for winter, like the Snowjito, the SnowBreeze or the Snowgarita. I can’t disclose the names or exact ingredients that may appear in the aforenonmentioned publication, but I am working on something that riffs on frozen hot chocolate, perhaps with some peppermint schnapps, as well as some hopped-up versions of every kid’s favorite snow day breakfast—orange juice on snow.

Hints of springtime have me contemplating a “Frozen Poma” (like an Arnold Poma, but colder), involving lemonade, iced tea, vodka and snow. The reality of many more ski races compels me to consider pouring any leftover Parent Whisperer from the Thermos on snow to create the “Frozen Parent.” And let’s not forget last year’s foray into Olympic Snow Drinking for some starting points.

As you set forth on this mission keep in mind that snow dilutes a cocktail necessitating it to be a bit sweeter and a bit stronger than the proportions you might usually use, to get the same effect. Also, I urge you to remember that snow drinking is rarely done alone (though there’s no shame in that), so you might want to consider things that can be made with simple ingredients, in volume, and possibly prepared by a bonfire. Of course, virgin versions are always appreciated and will be happily slurped by the younger or simply wiser set.

Ok, my intrepid testers. Go forth, create, and let me know what you come up with. Then, when the next storm hits (or when the first storm hits in CA) we can get celebrate by sampling the finalists. Happy Weekend to all and thanks for playing!

But waiiiiiiiit. This just in. My awesome friend in New York just sent me a cocktail recipe from the Wall St Journal (a killer cocktail source, FYI) for a drink called the Panacea, adapted from another drink called the Penicillin. It was a slow, congested afternoon and I had the fixin’s so I gave it a try. I may have to cancel the doc appt tomorrow. This stuff is GOOD. The honey ginger lemon syrup alone is worth committing to memory. Check out the full story on the Panacea, or just make it from the recipe below!

The Panacea—way better than Nyquil

Make honey-lemon-ginger syrup: In a small pot over medium heat, simmer 1 cup honey, 1 cup water and ½ cup minced ginger until mixture cooks down to a thick syrup, 10 minutes. Strain through a fine-mesh sieve, pressing on solids to extract liquid. Discard solids (or save them to put in tea later. Yum!) Add¾ cup fresh lemon juice to syrup and stir. Cover and chill.

In a tumbler half-filled with ice, stir together 2 ounces honey-lemon-ginger syrup and 2 ounces blended Scotch. Pour¼ ounce Islay single-malt Scotch over the back of a spoon so it floats on top of drink. Garnish with a slice of ginger and candied lemon peel (optional).