Happy Friday, and welcome back to the LYK Relaxation Station! Today, I bring you a timeless treat with a twist to help cool you down on these scorching August afternoons. Who didn’t love root beer floats as a kid?! I have fully re-mastered this kid’s classic to fit your happy hour needs!
I bring you the Beer Float and the Champagne Float! Both of these cocktails are so simple, but require a little technique. The good news is after being root beer float extraordinaires as children, you should all be well prepared. But just in case you forgot the ins and outs of floats, I am here to help.
Let us begin.
Plop the ice cream in your glass. There really is no clean way to do this, just accept it. I used coffee ice cream in the beer, and raspberry sorbet in the champagne. The options are truly endless. Check out the ingredients list for a couple more ice cream variations.
Pour in the beer and champagne.
For the beer float: Here is where the technique comes in. You will want to dive right in, but restrain yourself. Like root beer, the beer needs a couple minutes and a few mixes to take on the ice cream flavors. Otherwise your beer will taste like… well, beer. Also if at any point you get a little too excited about your beer float and don’t eat all the ice cream, just add more beer to re-balance your float. Your know the drill.
For the champagne float: Top the champagne with a large splash of St. Germain. This will take the edge of the champagne and bring out the flavor of the sorbet. Just a tiny mix for this one and its good to go.
Beer Float Ingredients:
2 scoops of Ice Cream (Vanilla, Chocolate, of Coffee)
Stout Beer (Guinness is great and easy to find, I used Rogue, chocolate stout)
***If you’re experimental, I think chocolate syrup or Bailey’s liqueur would be a great addition to this float.***
Champagne Float Ingredients:
3 spoonfuls of Sorbet (Rainbow Sherbet is also great)
1/2 oz St. Germain
From The LYK Relaxation Station,
(Mix Master) Pearl