Sure, kids love snow days, though with most of them already at home this school year, it’s not like this winter storm has delivered any big break to them. Just more to clean up for mom and dad.

But the weekend is here and snow is not just for kids. With COVID, the polar vortex, a boil order and maybe, I don’t know, locusts on the way, you deserve a drink. And who cares if it’s freezing? Put that snow to good use and add some booze to it.

The way I see it, if you like a frozen drink in the summer, it’ll lift your spirits now. And if you like it on the rocks, why wouldn’t you like it on the extremely tiny rocks?

I put that to the test with a favorite cocktail, The Last Word. It’s equal parts gin, Maraschino liqueur, lime juice and Chartreuse. You decide what amount you want the parts to be, because you know what your soul needs better than I do.

It’s a lovely cocktail served up or on the rocks, and it’s just as fabulous on snow. There’s a trick to getting the snow right, and we’ll come back to that.

But unless you happen to already have that cocktail in your rotation, you might not have Maraschino and Chartreuse at home. And there’s no need to get fussy about cocktailing.

Charlene Honeycutt, the development director at the Orpheum, keeps it simple.

“I have no interest in putting milk and sugar and vanilla in my snow,” she said. “I have a lot of interest in pouring bourbon on it. That’s my snow cream.

“My winter go-to is bourbon and ginger ale with a slice of lemon, so I made that. Then last night I had a frozen Old-Fashioned. It was great.”

Like me, Honeycutt loves a Jameson Slushie at Slider Inn.

Here’s my snow-day, copycat recipe. It’s not as good, but it’s not bad. It was also my first snow cocktail, and I got better as I went along. I mixed store-bought lemonade, which happened to be in the fridge, with Irish whiskey (I used Sexton) and poured it over a packed glass of snow. I doused it with Peychaud’s bitters and sort of stirred it all together, and that’s where the key to a snow cocktail comes in.

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On the one hand, snow is perfect for a frozen drink. There’s no way you’ll get ice so fine in a blender — you’d have to have a commercial shaver to come close. But you have to take into account the texture and the water effect.

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The key is this: Start with lots of snow and add the liquid in stages. It’s pretty when you first pour it over the snow and let the snow collapse to a pretty little sculpture, but you want it incorporated with your liquor for a truly drinkable drink. If you want to eat it with a spoon and pretend you’re at Jerry’s, don’t worry about stirring so much.

And don’t pretend you’ve never added spirits to your Jerry’s sno-cone. If you haven’t, there’s still time. (At least I think there is. I’m not in charge of the plagues.)

Here are a few other drinks to enjoy on the snow.

A Manhattan. Kelly English recommended it on snow, I tried it and of course I liked it; it’s as much my winter go-to as bourbon and ginger ale is Honeycutt’s. Mix 2 ounces bourbon with 1 ounce red vermouth; stir. I add a couple of dashes of orange bitters, though Angostura is traditional. Pour over the snow, stir and keep on until you get the right consistency for you. Garnish with a fancy cherry or two. Make it a Boulevardier by adding 1 ounce Cappelletti or Aperol. The standard recipe calls for Campari, but I prefer the others.

Frosé. I was surprised to find strawberries in my freezer, but there they were. So I steeped a handful in a light syrup (1/2 cup sugar to 1 cup water), puréed it with about half a bottle of rosé, and added roughly 1 cup to about 2 cups of snow. I stirred it and adjusted and voilà! Snosé.

White Russian. This was so good! I mixed 1 ounce cream, 1 ounce vodka and 1 ounce Kahlua and poured it over the snow. This is snow cream for adults, and my recipe is a little heavier on the cream and lighter on the vodka than the traditional one, but it works.

Valerie Morris Bearup sent me a recipe for a Cherry Lemonade Slush that inspired mine, as I didn’t have all the ingredients for the other one: Mix together 2 ounces vodka, 1/2 ounce juice from good cherries (Luxardo or the like), 3 ounces of lemonade and 1 ounce orange-flavored liqueur. Get your ice and do your thing. This makes a pretty big drink.

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Savannah Pettigrew of Southaven enjoyed a simple cocktail: Vodka and lemonade mixed with snow. Her neighbors made it, so it was even better. Drink it as is or go add a little food coloring if you want to feel like you’re walking down Beale Street, sipping on something from Wet Willie’s.

The snow will be gone soon, and I bet you’re at the point where you’re about ready to see it go, too. But for today, use it and drink up. We’re under a boil order, after all. Do your part to conserve our water.