Experimental: Butterbeer Float

I’m about 20 years late getting on the Harry Potter train, but better late than never! After 4.5 books down and reading countless descriptions of amazing food and drinks, I wanted to try and make an alcoholic butterbeer, which is described as a butterscotch flavored drink that can be served warm or cold. Since no one really knows what butterbeer is supposed to taste like, I made a version that I think is delicious and tastes like a decadent butterscotch ice cream float. Conjure up a batch and try it for yourself!

Butterbeer Float Recipe (1 serving)

• 2 oz. whiskey
• 3 oz. apple cider
• 2 oz. ginger beer
• 0.5 oz. butterscotch syrup (I used this recipe)
• 1 scoop of vanilla ice cream
• Optional twists:
  • Served cold: Replace apple cider with hard apple cider (do not shake, add with the ginger beer), replace 1 ounce of ginger beer with regular beer, top with butterscotch ice cream
  • Served warm: Heat apple cider, butterscotch syrup, and whiskey until hot. Mix in ginger beer and top with fresh whipped cream

Equipment

• Cocktail shaker
• Jigger
• Hawthorne strainer
• Fine mesh strainer
• Glass mug, stored in the freezer

Directions

1. Add the apple cider, butterscotch syrup, and whiskey into the shaker
2. Add 3-4 handfuls of ice into the container and seal the shaker
3. Shake vigorously for at least 20 seconds and the shaker is completely frosted
4. Add the ginger beer into the shaker
5. Remove the mug from the freezer
6. Place a Hawthorne strainer on top of the shaker and double-strain the drink through a fine mesh strainer placed over the glass
7. Add ice until the liquid is an inch from the top of the glass
8. To garnish, scoop a generous serving of ice cream over the top and drizzle with homemade butterscotch syrup

Cheers!