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Smokin’ Cool Cocktail

Smokin’ Cool Cocktail


Want a real party showshopper? Look no further than Simon Ho's smokin' take on gin and juice.

By Simon Ho

Simon Ho's his smokin' cook dry ice cocktail.

1.5 oz. gin
1.5 oz. fresh lemon juice
1 oz. blueberry-lemongrass simple syrup
lemonade or iced tea
dry ice pellets*

  1. Fill half a highball or Collins glass with ice. Add gin, lemon juice and blueberry-lemongrass simple syrup.
  2. Top to 3/4 full with your choice of lemonade or iced tea.
  3. Fill MistyStix with dry ice and place into glass while guests are watching. Cheers! Note: Never handle dry ice with bare hands as it will burn you. Adding dry ice to a drink is only safe if it's placed inside a suitable container (e.g. MistyStix).

Blueberry-Lemongrass Simple Syrup

Simple syrup is easy to make and can be infused with many different flavours.

1 cup sugar
1 cup water
6 oz. blueberries
1 stalk lemongrass, cut up

  1. Place sugar into a saucepan; add water, blueberries and lemongrass. Bring mixture to a slow boil.
  2. Pour into glass jar and store in fridge up to several months. Delicious on pancakes and waffles, too!

*Start your search for dry ice pellets with a call to a store that sells helium. They should be able to point you in the right direction.

Simon Ho shares his smokin' cook dry ice cocktail recipe with Steven and Chris.Simon Ho makes drinks for a living at The Drake Hotel in Toronto.


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