Photos by Caitlin Abrams
Sorbet and champagne float | photo by Caitlin Abrams
Umm, yeah. We’re not talking about any old root beer float. We’re talking about taking it up a few notches by trying one of these versions, spiked to perfection with local fare.
Before you float your boat with these treats, put on your inner bartender and consider how you’ll build it: "It’s best to build your float like a cocktail: prep your ice cream, then pour over,” says Bennett Johnson, a bartender at Tattersall Distilling. “Adding ice cream last would preserve the ice cream better, but sounds pretty messy."
Spiked Root Beer Float
Art In The Age alcoholic root tea, vanilla ice cream, Wisco Pop! root beer, or, if you’re radically against Wisconsin, Dorothy’s Isle of Pines Root Beer.
Peach Prosecco Fizz
Astoria Prosecco, peach sorbet, garnish with peaches or other fresh, local fruit. (Or, for a fun twist, serve with homemade or store-bought peach popsicles in the glass instead of sorbet.)
Chocolate Caramel Stout Ale
Drizzle a dark chocolate sauce over Talenti salted caramel gelato and then pour Bent Paddle Black Ale into it.
Chocolate Cherry Bourbon Float
A little chocolate ice cream, a little 11 Wells bourbon whiskey, a little Wisco Pop! cherry soda, one good-looking cherry.
All liquor available at Surdyk’s. All additional ingredients available at Lunds & Byerlys.