The American Mixologist Online® Newsletter Vol. 17, No. 11 All Rights Reserved
Drinks

This business is about exceeding expectations, and indulging our guests’ desires. Thoroughly decadent and loaded with pleasure, ice cream libations are guaranteed to do just that. They appeal to the child within all of us, and whether they admit it or not, people are attracted most to the instant-gratification of taste. Potable, alcohol-laced desserts are every bit as gratifying as their plated-counterparts.

• SETTING THE STAGE — Ice cream is a nearly perfect medium for serving liqueurs and spirits. Its sweet, creamy consistency accepts a wide variety of flavors, making it extremely easy to be creative. Likewise, nowhere is it written that you have to use vanilla ice cream in these drinks. There are at least 31 flavors from which to choose, so experiment. Consider pairing chocolate ice cream with Kahlúa, or strawberry ice cream with Amaretto di Saronno. Then again, who said you’re limited to using ice cream. Imagine combining Midori with lime sherbet, or tequila and Grand Marnier with lemon sorbet.
  
  
• UNLIMITED POTENTIAL — These drinks are typically flavored with different types of modifiers, one being fresh fruit, such as bananas, strawberries, raspberries, melon, and peaches. Other examples include chocolate, caramel, or butterscotch syrup, peanut butter, fruit juice, iced coffee or espresso, and crushed cookies or candy bars. Modifiers come in many different forms, so don’t fence yourself in.
  
  
• CREATIVE SPECIALTIES — Consider offering your clientele the Chocolate Covered Banana, a blend of Bailey’s Irish Cream, crème de banana, chocolate syrup, cream, and a ripe banana. Chocoholics will also swoon over Death By Chocolate. It’s made with Godiva chocolate liqueur, Bailey’s, vodka, and chocolate ice cream. Another adventurous libation is the Bananas Barbados a savory Caribbean specialty made with Mount Gay Eclipse and Myers’s Jamaican rums, crème de banana, and vanilla ice cream.
  
  Need more inspiration? Try the absolutely sumptuous Waist Coat Pocket. It’s made with Kahlúa, Amaretto di Saronno, Godiva chocolate Liqueur, and ice cream. Another liquid dessert falling in the ambrosia category is the Raspberry Rum Cream, which is made with Chambord, crème de cacao, light rum, raspberry yogurt, and raspberry ice cream.
  
  On the extreme end of the creativity curve is the Mel's Chocolate/PB/Nana Shake, a fabulously delicious creation made with Kahlúa, Myers’s Jamaican Rum, chocolate syrup, peanut butter, milk, vanilla ice cream, and a fresh banana. It’s so big and satisfying that it could be served as an entree. Hanging out on the same end of the curve is Raspberry Banana Split, a swirled specialty consisting of three separate layers. The first is made with Kahlúa and ice cream, the second is crème de banana and ice cream, and the top layer is Chambord and ice cream. It looks as dreamy as it tastes.
  
  Rest assured, most people want to indulge themselves. Tempting them with these irresistible, dessert-like libations is a “can’t miss” proposition.
  

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