Smooth, sweet, cold and just the ticket for contracting a case of brain freeze on a sweltering summer day. Theres a reason milkshakes are a staple of American childhood.
But why should the kids have all the fun?
Sure, strawberry, chocolate and vanilla make fine beverages for summer. But for an after-dinner twist just for the grownups, how about stirring in a little black raspberry liqueur or a dash of bourbon? Bartenders around the country are doing just that as they shake up the seasonal staple.
At Hill Country Barbecue Market in Washington, the maple bourbon milkshake pays homage to the retro diners and soda fountains of the 1950s. Served in the classic style with two straws in one large glass, this shake made for sharing combines a rich blend of bourbon with vanilla ice cream and maple syrup infused with vanilla beans. The whole thing is topped with maraschino cherries in the classic tradition.
In Seattle, chef Walter Pisano of Tulio Ristorante has a desserts for grown-ups menu that includes a prosecco float made of honey gelato, honey-infused whipped cream and prosecco.
And how about revisiting that old favorite, the root beer float? At Harry Dentons Starlight Room in San Francisco, bar manager Joel Teitelbaum serves a hard root beer float that includes Zaya aged rum with vanilla notes and Averna, an Italian bitter that adds a chocolate note.
Also in San Francisco, pastry chef Francis Ang at Fifth Floor restaurant has a wild take on the shake.
He serves a foie gras milkshake featuring foie gras ice cream and walnut liquor. (This treat wont last much longer than ice cream left out in the sun because California is banning force-feeding water fowl to create foie gras effective July.) The ice cream is mixed with milk, sugar, a little salt and the walnut liquor, then poured over ice and topped with root beer.
Want to try this at home? Here are a couple of recipes to let you shake up your own summer indulgence.