Wish that shake was a little stronger? Ever find yourself thinking your juice needs gin? On an all-liquid diet? Do you cherish the meal-replacement abilities of a bloody mary but prefer actual eggs for breakfast?
While not every trend makes sense, one #trending delicacy really makes the collective mouth of TCP water: boozy ice cream. Just when we thought the cherished nighttime treat couldn’t get any better, our friends at The Paula Brown Pub tempted us with a stunning combination of local ingredients, elevating the boozy shake into new territory. The creative pubmasters will use Rachel’s Handmade Ice Cream to create a world of ice cream mojitos, frozen mules, and soda-shop confirmed and bar-approved beverages.
Satisfy your cravings at The Paula Brown Pub on Saturday, July 25 during an adult (and family)-friendly ice cream social
Red Russian
1 oz Tito’s Vodka
1/2 oz Bluegrass Sundown Coffee liquor
(this is our favorite, but could be replaced with any coffee liquor)
1 Scoop of Rachel’s Red Eye Ice Cream
3 oz iced coffee
Shake and Pour over ice in a rocks glass
Strawberry Mint Mojito
Muddle 4-6 Mint Leaves
1 Lime Slice w/o peel in tall glass
1 Scoop of Rachel’s Strawberry Mint Ice Cream
2 oz. Diplomatico Light Rum
Pour over ice and muddled mint and lime. Garnish with lime slice.
Rosemary Gin & Tonic
(an elegant twist on a classic drink)
Pour 2 oz. gin over
1 Scoop of Rachel’s Sweet Rosie Ice Cream
Top with tonic
Blueberry Punch
1 1/2 oz Altos Tequilla
1/2 oz Contreau
1/2 oz lime juice
1 Scoop of Rachel’s Blueberry Ice Cream
Shake and pour over ice in a tall glass.
Top with club soda
Cool Kentucky Mule
1 Scoop Rachel’s Ginger Ice Cream
2 oz. Bulleit Bourbon
Pour in a copper cup over ice.
Top with ginger beer and squeeze 1/2 lime in drink.
Garnish w/ mint sprig
Root Beer Float
2 scoops of Rachel’s Very Vanilla Ice Cream
Topped with Coney Island Root Beer from Boston Brewing Co.
Served in a pint glass
