A while back, Roy brought home this fancy bottle of Japanese whiskey and announced he was saving it for a special occasion. Last week after we had learned we’d been accepted to graduate school, I was lying in bed when I heard Roy rummaging around in the kitchen. I found him leaning against the counter, enjoying a glass of said whiskey.
We aren’t very big drinkers. Actually, let me rephrase that, the last time either of us had hard liquor was over the holidays. So what the heck was I supposed to do with a bottle of whiskey?! Especially right after that extra buttermilk stint, I feel like I’m forever trying to get rid of something in the kitchen. I came up with all kinds of ideas: whiskey cake, whiskey cupcakes, whiskey brownies, whiskey caramels. All which Roy turned his nose up at because he officially has the pickiest sweet tooth ever. Eventually, we came to a compromise on Whiskey Rootbeer Floats.
They’re kind of ironic. I don’t think I’ve had a rootbeer float since I was in elementary school! Fifteen years later, and my next go at them is with a shot of whiskey. Ha!
Well, today was my first time traveling alone. Technically I’m not “alone”, but Roy spent the entire day at his conference and that left me to explore the city on my own. I read an article last night on Buzzfeed about the Cruffin Caper and figured I might as well get my hands on the infamous cruffin while I’m here. I’ll be sharing a few photos from our adventures on my next post, and hopefully a cruffin recipe soon when I get back home (it’s just croissant dough baked in a muffin tin, right?) 🙂 wishing you guys a happy start to the month of March!
Whiskey Rootbeer Floats
Recipe makes 2 floats
1 bottle of rootbeer, chilled
2 shots whiskey of choice
2 scoops of vanilla bean ice cream
1. Split the bottle of rootbeer evenly into your desired serving cups.
2. Measure out two individual shots of whiskey. Once the foam has settled, mix in the whiskey with a spoon or stirring stick.
3. Drop in the vanilla bean ice cream and enjoy!