GO Burger on the Upper East Side makes a boozy take on this frosty, soda fountain staple: They blend three scoops of silky vanilla ice cream into a Cuba Libre ($12), a traditional highball that GO Burger makes with Bacardi Silver Rum, Boylan’s Cane Cola – made with pure cane sugar -- and lime.
Virgil's Real Barbecue makes a root beer float ($6.50) with Stewarts Root Beer and vanilla ice cream, along with beer-based floats such as the Vanilla Porter Float ($9) with Breckenridge Porter, Cointreau and vanilla Ice Cream, and the Blueberry Wheat Float ($9) with Shipyard Blueberry Wheat Beer and vanilla Ice Cream.
Lowcountry serves up a Bourbon Ice Cream Float ($10), complete with Puppy Chow Ice Cream and Bourbon chocolate sauce. Does it get any more delicious than this?
Extra Fancy whips up a delicious Stout float ($9) made with Sam Smith Oatmeal Stout and with a scoop of Hops Flavored Ice Cream, served in a frozen glass. Chef Ross Florence works with the Brooklyn Brewery on the ice cream and he created this inventive recipe.
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