Chilly, fruity gelato float is spir­ited dessert

Northwest Arkansas Democrat-Gazette - - STYLE - BON­NIE S. BEN­WICK Adapted from a recipe at Su­

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.

The Wash­ing­ton Post/DEB LIND­SEY

Boozy Or­ange Pomegranate Float

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