Soda is out, people. Just ask any New Yorker who’s seen the city’s latest ads against obesity from soft drinks and they’ll tell you: “it’s the devil’s urine, by Jove!”
But rest assured, lovers of the Root Beer Float, you have an alternative. The Bourbon Barrel-Aged Imperial Stout Ice Cream Float. Now I can’t remotely claim credit for this—and to be honest, some microbrewery has probably been serving these at the company picnics for going on a decade—but I must give credit to Jonathan Moxey and his wife, Lauren, for this round.
**Take note: if you go to visit a couple that just ushered a newborn into this world, gifts of food and beverage are incredibly appreciated. But if you want to win some serious points, bring them the ingredients to make Imperial Stout Floats.
Here’s what you need:
- Imperial Stout (the boozier and the more barrel-aged, the better. We poured Schlafy Reserve Imperial Stout 2011—aged in Bourbon Barrels)
- Vanilla Ice Cream (or fuck it, go big like Jonathan did, and get Madagascar Vanilla Ice Cream)
- A glass (if you’ve got a Tiffany beer mug, use it; cause you’re a classy cat and you deserve it)
Put the ice cream in the glass, pour over the stout. Or put the stout in the glass, then scoop in the ice cream. Or go nuts and just empty the ice cream container halfway, pour in the entire bottle of stout and use a ladle to shovel the sloppily delicious meal in your mouth. Paradise will ensue.