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Manhattan Ice Cream Float
© Amy Sims

Manhattan Ice Cream Float

  • TOTAL TIME: 30 MIN
  • SERVINGS: 4
  • FAST
  • STAFF-FAVORITE

Spire • Boston
At Spire, Gabriel Frasca makes his own bourbon ice cream and cherry syrup for this clever riff on a Manhattan. For his superquick version, he blends vanilla ice cream with bourbon and uses a high-quality black cherry soda like Stewart's or IBC.

Plus: Ultimate Cocktail Guide

  1. 2 pints vanilla ice cream, slightly softened
  2. 3 ounces bourbon
  3. 1/2 pint heavy cream
  4. 3/4 ounce sweet vermouth
  5. 1 tablespoon sugar
  6. Dash of Angostura bitters
  7. 1 liter cherry soda, or three 12-ounce bottles, chilled
  8. Maraschino cherries, for garnish
  1. Put the ice cream in a food processor. With the machine on and working quickly, add the bourbon and process just until combined. Spread the ice cream in a large, shallow plastic container and freeze until firm enough to scoop, about 20 minutes.
  2. Meanwhile, whip the heavy cream with the vermouth, sugar and bitters until soft peaks form. Refrigerate until chilled.
  3. Pour the cherry soda into 4 tall glasses, filling them two-thirds full. Scoop the ice cream into each glass and top with a dollop of the whipped cream. Garnish with the cherries and serve.
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