Root Beer Butterfest Float

Recipe from Brian Bartels

Adapted by Robert Simonson

Root Beer Butterfest Float
Nancy Borowick for The New York Times
Rating
4(12)
Comments
Read comments

This low-alcohol, post-dinner drink tastes a bit like a root beer float after the ice cream has melted. It is named after the Butter Festival that takes place every June in Mr. Bartels’s hometown, Reedsburg, Wis. If you have a butter cookie or vanilla wafer on hand, it makes a nice accompaniment. —Robert Simonson

Featured in: Wisconsin Spirits, Meet New York Cocktails

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:1 drink
  • 1ounce Kringle Cream
  • 1ounce Root liqueur
  • Club soda
Ingredient Substitution Guide

Preparation

  1. Step 1

    Into a Collins glass filled with ice, pour Kringle Cream and Root liqueur and top with club soda. Stir briefly. Add straw.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
12 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Credits

Adapted from Brian Bartels, Fedora, New York

Recipe Tags

or to save this recipe.