Ice cream floats are not just for kids
If you’re like me, you adored a good ice cream float as a kid. This summer treat was one of the things I most looked forward to on our annual beach vacation. As an adult, I miss that flavor and the carefree feelings that come with sticking a fat, paper straw into that thick, creamy drink. Why should the summertime ice cream floats be reserved for the kids? We all deserve that freeing feeling of sticky, melting ice cream in the warm, summer sun. So when Campari sent me this recipe for their Upward Float Cocktail, I was giddy with anticipation at the thought of bringing back that summer feeling with an ice cream cocktail.
How summer grows up
The recipe for this ultra-enticing ice cream cocktail was created by Pamela Wiznitzer of New York’s super-cool bar Seamstress.And I love her for it. (If you love cocktail culture, Wiznitzer is a mixologist to watch. She is not only considered one of the country’s best bartenders, she’s also considered a leader in the bartending industry.) It is a genius interpretation of the simple, childhood treat but with the complexity of flavors our jaded, adult palates crave. I love that it uses dry vanilla soda to keep the flavors sophisticated, not too sweet. (And don’t forget that vanilla is an aphrodisiac.) Serve it in place of dessert or just skip the meal entirely and get to the good stuff. This ice cream cocktail recipe is summertime genius!
- 3/4 oz Campari
- 3/4 oz gin
- 1 oz Cocchi Rosa
- 3-4 oz Dry Vanilla Soda
- 1 scoop premium vanilla bean ice cream
- Combine the Campari, gin, and Cocchi Rosa in your serving glass.
- Top with dry soda and a scoop of ice cream before serving.
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