Whiskey in Every Bite
Sam Mason of the OddFellows Ice Cream Company in New York recently created three flavors of heady goodness using Irish whiskey— sherry caramel, Dead Rabbit Irish coffee, and burned marshmallow.
Atlanta-based chain The Ice Cream Bar offers up a host of flavors. A particularly delectable-sounding one is the bourbon butter pecan, made with roasted pecans, caramel, and of course, lashings of a prized Kentucky bourbon. Each pint weighs in at an 8 percent ABV.
Tipsy Scoop Boozy Ice Cream has recently made headlines and caused quite a stir among New Yorkers. Melissa Tavvs, a professional ‘scoop sommelier’ churns out artisanal hand-crafted delights that pack in a 5 percent ABV in each scoop. With flavors like Dark Chocolate Whiskey Salted Caramel, Maple Bacon Bourbon, Cake Batter Vodka Martini, Raspberry Limoncello Sorbet, Vanilla Bean Bourbon and more, why would Tipsy Scoop not be all the rage?
Ice Cream Wasted, an ice cream bar in Plano, Texas, takes it a notch further with its range of vegan friendly ice creams that use coconut milk and are completely free of dairy or egg. Flavors are seasonal and change every month. However, no walk-ins are accepted, and reservations for a tasting session must be made ahead of time.
Brigid Calloway of Ice Cream Wasted has held a long term fascination with liquor-infused frozen treats. Formerly a chemist in the pharmaceutical , oil and gas industry, she transferred her molecular skills into her passion and perfected the art. All this, despite naysayers who insisted she couldn’t possibly freeze alcohol. With flavors like apple pie with an apple whiskey and cinnamon liqueur, and ‘French Toasted,’ made with maple and butterscotch whiskey, Calloway is certainly on to something. and has come into her own.
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