The Framboise Fizz from the PDT Cocktail Book

20120829-002657.jpg

This drink was originally created by Michael Klein. I came accross it while flipping through the PDT cocktail book. Framboise Fizz 1.5 oz Reposado Tequila (Peublo Viejo) .75 oz Crème de Cacao (Marie Brizzard) .75 oz lemon juice 2 oz … Continue reading

Young’s Double Chocolate Milkshake

20120309-222119.jpg

Before any other frozen beverage such as the: slurpee or smoothie there was the milkshake. The earliest printed reference to the milkshake was in 1885, but the drink contained whiskey. Furthermore it was served as a health tonic as well as a delicious cold treat.
Ivar “Pop” Coulson is often credited as the inventor of the milkshake. In 1922 he added ice cream to the traditional malted milk and the milkshake was born. From there it’s popularity has skyrocketed and it continues to soar with new variations based on this same formula.
For this variation on the milkshake I decided to go back to the milkshakes roots and create an alcoholic version.

Young’s Double Chocolate Milkshake
8oz chocolate stout (Youngs Double Chocolate)
1.5oz rum (Brugal Anejo)
.5oz port (Noval Black)
2 dashes chocolate bitters
2 scoops vanilla ice cream (Häagen-Dazs Vanilla Bean)
Combine all the ingredients an blend until smooth. Pour into a chilled pint glass or whatever you have on hand and enjoy

Notes:
The beer really shines in this drink. The chocolate and maltiness of the beer combine well with the creaminess if the ice cream. The rum gives a little extra backbone to the drink with the port adding a touch of fruitiness on very the backend leading to a dry slightly bitter finish. You can’t go wrong with this. Try it and let me know what you think.

Have you ever tried Young’s Double Chocolate Stout? What’s your favorite milkshake.