Mio, Pop’s Serve Summer Shaved Ice Treats
It looks like the DMV is in for a hot, humid summer if these first few days of the season are any indication. The heat and humidity have rolled in and the air conditioners are working overtime. Some area restaurants are serving up icy treats to help diners keep their cool.
Mio Restaurant will serve Puerto Rican shaved ice treats, piraguas, from July 3-Sept. 7. (Photo: Mio Restaurant/Facebook)
Mio Restaurant, 1110 Vermont Ave. NW, will bring back its Puerto Rican shaved ice dessert, piragua, made with fresh fruit syrup beginning July 3. With both boozy and non-alcoholic flavors, the ice cones are prepared at Mio’s decorative Piragua cart displayed on the patio.
The piraguas come in five flavors: acerola, mango, guava, coconut and Mio’s signature Puerto Rican coffee and are topped with a shot of Don Q Rum. Each is $5 and can be made without the alcohol for the same price.
The Puerto Rican snow cones will be available Monday through Friday through Sept. 7 at the restaurant’s bar/lounge area and on the outdoor patio.
Pop’s SeaBar in Adams Morgan will begin serving boozy and kid-friendly snow cones beginning July 1. (Photo: Pop’s SeaBar)
Pop’s Sea Bar, 1817 Columbia Road NW, will also be serving boozy and kid-friendly snow cones this summer.
Pop’s will offer three classic snow cone varieties made using fruits from local Earth n’ Eats Farm in Waynesboro, Pa. for $3 each. The three flavors include the Baltimore Lemon Stick made with spearmint and lemon, a Baltimore tradition; Earth n’ Eats strawberry; and Earth n’ Eats bing cherry.
The icy treats can be made into “adult” versions incorporate summer spirits to create Pop’s unique spins on the classic mojito, strawberry daiquiri and more for $7 each with Novo Fogo Cachaca added to the Baltimore Lemon Stick, El Dorado 8-year aged rum and Cappelletti added to the strawberry, or Bulleit bourbon and Meletti amaro added to the cherry:
To launch the line of summer snow cones, Pop’s will donate $1 for each alcoholic or non-alcoholic snow cone sold from July 1-7 to D.C.-based nonprofit Brainfood, youth development organization that uses food as a tool to help local high school students build life skills, promoting healthy living in a fun and safe environment.
Editor-in-Chief Mark Heckathorn is a journalist, movie buff and foodie. He oversees DC on Heels editorial operations as well as strategic planning and staff development. Reach him with story ideas or suggestions at dcoheditor (at) gmail (dot) com.
