Here in northern California we’ve been blessed with a week of days where the temperature has been above 100° F and the nights really haven’t been that cool either. Bicycling to and from work in business attire in this sort of weather is as unpleasant as you imagine it to be. With this kind of weather I’ve been defaulting to simple cold water when it comes to drinks or perhaps a beer. It’s just too hot to enjoy cocktails.
Until, I got this month’s Bon Appetit magazine that had a small section dedicated to floats, that delicious combination of ice cream and soda, that contained tips on turning your float into a boozy float! This concoction, the Campari Peach Float, comes from the magazine but the article inspired me and things kind of got out of hand here as I started mixing liquors, sodas, and ice creams… Turns out its hard to go wrong when you’re mixing these three things!
Campari Peach Float
- 3 scoops peach ice cream/frozen yogurt
- 1 oz. Campari
- Grapefruit soda
- Peach or nectarine slices (garnish)
Add three scoops of ice cream into a chilled glass. Fill glass with soda. Pour Campari over drink. Garnish with peach or nectarine slices.
A little slice of heaven! Fruity, sweet peach, sour grapefruit, and the herbal bitterness of the Campari all work together to create a delicious, cool treat. Now I’ve got to get back to figuring out what to mix this strawberry ice cream with… Oh, I know this pineapple vodka and maybe some cream soda…. Hrm…
