Recap: SnoBar’s Dessert Competition at Sanctuary

From the billboards and social media buzz, chances are you’ve already heard of SnoBar.  But if you haven’t, here’s the skinny: In December, SnoBar launched their gourmet, frozen, alcohol-infused ice-pops and ice cream in Arizona (pick yours up at Total Wine). Made with natural ingredients and premium alcohol, you’ll get a full cocktail’s worth in every serving.

Their ice-pops seem to be most popular, offered in Margarita and Cosmopolitan. We’ve heard the Margarita (made with premium tequila, lime and triple sec) is quite fantastic.  The Cosmopolitan is made with every ingredient that should comprise a proper cosmo cocktail:  premium vodka, triple sec and cranberry. But, how do they get them to freeze? The only answer we could get was, “very carefully.”

SnoBar’s ice cream is currently available in four flavors:

• Grasshopper | Brandy, Crème de Menthe and Crème de Cacco
• Pink Squirrel | Brandy, Almond Liqueur and Crème de Cacao
• Brandy Alexander | Brandy and Crème de Cacao
• Brandy Alexander with Chocolate Chips | Deliciousness. That’s all you need to know.

The ice creams can be served by themselves or used to create a unique dessert. SnoBar recently organized and hosted a dessert competition with some of our Valley’s most noted chefs at Sanctuary on Camelback Mountain to show off the diversity of the product. Four chosen chefs were each given a SnoBar flavor to do with as they pleased. I had the opportunity to judge the event and… wow. The plates presented to me were worthy of being on any restaurant’s dessert menu (foreseeing a new trend, maybe?). Check out their creations:

Chef Christopher Gross of the self-named Christopher’s was given the Pink Squirrel and created a delicious (c’mon, it’s Chef Gross!) pastry dessert.

Chef Gross’ pastry with SnoBar’s Pink Squirrel

Chef Beau MacMillan of elements, Sanctuary’s signature restaurant, transformed the Brandy Alexander with Chocolate Chips into a warm, snuggly plate (his version of Banana Tarte Tatin).

Chef Beau’s Banana Tarte Tatin made with SnoBar’s Brandy Alexander with Chocolate Chips

Chef James Porter of Petite Maison created a dessert curiously resembling a sushi roll, but it was absolutely fantastic. His secret SnoBar ingredient was the Grasshopper; he transformed it into a fun take on Baked Alaska.

Chef Porter’s Baked Alaska with SnoBar’s Grasshopper

But the winning plate was product of Chef Rochelle Danielle of Zinc Bistro. Her whimsical expression and reinvention of three classic desserts was outstanding. All of the judges, including myself, sang her praises all night (and it wasn’t just because of the booze-infusion!).

Chef Rochelle’s winning dessert utilizing SnoBar’s Brandy Alexander

Competing chefs in the kitchen

Pick up any of SnoBar’s ice cream flavors or ice-pops at most Total Wine locations and get creative with your own dessert experiement. Retail prices compare to that of a regular cocktail or bottle of premium alcohol.

For more information on SnoBar, visit SnoBarCocktails.com.

*Entry to this event was provided to us complimentary as a part of a media invitation. However, this has no effect on our opinions and comments regarding our experience. View our Disclosure Policy for further explanation.