Snow & Co. Opens New Two-Story Frozen Cocktail Lounge in Westport

Just in time to provide chilly comfort from the rising temperatures outside, Snow & Co. has opened its new frozen craft-cocktail bar in the Westport neighborhood of Kansas City.

Owners Jerry Nevins, Andy Talbert and Lauren Cloud decided to move their frozen-cocktail lounge from its original location in the Crossroads Arts District to a larger space last year, believing the concept to be a better fit for Westport. The trio have spent the past nine months turning the former The Union of Westport bar into a colorful and sophisticated new place to land for a cocktail and a snack.

“We have great neighbors; from our lower-level lounge, we have Westport Café & Bar directly above us and HopCat beside us,” Nevins says.

The 3,800-square-foot space seats 125 to 150 people and offers Snow & Co.’s selection of unique frozen and hot cocktails in addition to wine, beer and well drinks. The renovation highlights the great bones of the space, which includes a full bar and upstairs lounge. Head downstairs to find a lower-level lounge with a second bar, plus a private lounge for parties and an 800-square-foot outdoor patio.

From the brand-new kitchen, Snow & Co. is offering an expanded menu including small plates, sandwiches, salads and flatbread pizzas (plus dessert pizzas). Try cold frozen cocktails like Purple Rain with Chambord, blueberry-infused Midnight Moon moonshine and fresh milk, or the Sunshine Boulevard with Boulevard Brewing Co.’s Unfiltered Wheat intensified with Tito’s Handmade Vodka and fresh orange and lemon juices.

Although the Westport location is now open, the partners aren’t content to rest on their laurels. They are starting to do some refresh work on Snow & Co.’s second location in Gladstone and are busy serving drinks from a drink cart at the Children’s Mercy Park during Sporting KC games.

Nevins also recently finished a labor of love: a new frozen-drink recipe book. Sloshies features more than 100 innovative frozen-cocktail recipes based on a simple granita technique, including some of the most popular flavors served at Snow & Co.

Written by Jenny Vergara. Photoraphy by Landon Vonderschmidt. This article appears courtesy of Feast Magazine. Feast Magazine is dedicated to broadening the conversation about food and engaging a large, hungry audience of food lovers.

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