Northwest Arkansas Democrat-Gazette
Chilly, fruity gelato float is spirited dessert
Like a seven-layer dip after five minutes with a chipwielding mob, the ice cream float is at its best when it looks a mess. That chilled scoop needs to meld into what’s in the glass, creating a foamy head, a puddle below and the kind of creamy drink that was intended when the float, aka ice cream soda, was invented in the 1870s.
You might think a written recipe amounts to overkill. What does it take beyond ice cream, soda, straw and spoon? Well, a little extra attention to ingredients pays off.
When you go the boozy route, like this one, keep in mind that a strong- tasting concoction will be mellowed considerably. Consult a guide such as The Flavor Bible by Karen Page and Andrew Dornenburg to experiment with flavor affinities and complementary notes in spirits and bitters.
Trust us — the more the gelato melts into the drink, the more you’ll appreciate the overall flavor and effect here.
It’s best to chill your glass in the freezer about 15 minutes before serving.
Boozy Orange Pomegranate Float 3½ tablespoons pomegranate syrup (molasses), plus more for drizzling
1½ ounces gin
¾ ounce orange liqueur, such as Cointreau or Grand Marnier
Dash orange bitters
4 small scoops vanilla gelato ¾ cup (6 ounces) chilled plain seltzer, or as needed Combine the pomegranate syrup, gin, orange-flavored liqueur and orange bitters in mixing glass, stirring until well blended. Divide between 2 (8-ounce) rocks glasses.
Add 1 scoop of the gelato to each glass, then gently pour in ½ cup of the seltzer.
Add a final scoop of the gelato, then gently pour in more seltzer, to fill until foamy on top.
Drizzle a little more syrup on top, if desired. Serve right away with a straw and a spoon.
Makes 2 servings.