It’s official: Summer has arrived. There are few things more wonderful than warm breezes, sandy beaches and late nights outdoors under the stars (or glowing city lights, depending on where you are). The arrival of summer also means that, for many of us, ice cream claims its rightful place as a primary food group, and chilled drinks (frosé, anyone?) wear the metaphorical summer cocktail crown.
But recently, the question dawned on me: When and why did grown-ups stop drinking milkshakes? It’s time to change that — and while we’re at it — add in some booze. Thus, these boozy milkshakes were born, delivering deliciousness and tipsiness to drinkers worldwide.
The recipes are fairly easy, but presentation is just as important as taste. These frozen treats are best served in tall, frosty, old-fashioned ice-cream-shop glasses or mason jars. If you don’t have any at home, it’s a great excuse to go vintage-hunting. More often than not, you can find some lovely glassware treasures on the shelves of your local antique store or thrift shop. If you get vintage glassware, make sure to hand-wash rather than putting them through the dishwasher.
Once you pour the milkshake into your glass of choice, top them off with decadent treats like donuts, cotton candy, sprinkles — seriously, go nuts. (Literally. Nuts are great on milkshakes.)
There are endless ways to combine flavor, texture and your favorite spirits for a great milkshake. While the recipe I’ve provided below is for a simple, sweet-tangy strawberry shake with cream of coconut, here are a few other combinations worth experimenting with:
Añejo (aged) rum and pistachio — garnish with a graham cracker
Mezcal and chocolate or dark chocolate — garnish with a fresh cherry