Whisky Cherry Chocolate Soda Floats with Smoked Salt
This recipe is an easy, assembly job, just make the syrups ahead of time, layer with ice cream, and top with soda!
I used George Dickel Whisky, which was provided to me by their nice PR rep, Joseph. I was not compensated for using George Dickel in this recipe, I just liked it, and as always, all opinions are my own.
Whisky Chocolate Sauce (recipe below)
Whisky Cherry Sauce (recipe below)
Vanilla Ice Cream
Smoked Sea Salt (optional)
Layer sauces and ice cream in glasses. Add a shot of whisky and top it off with soda water. Serve with whipped cream and a sprinkle of smoked salt.
Whisky Chocolate Sauce
Liberally adapted from The Perfect Scoop
You can use all sweetened condensed milk here, all maple, or even corn syrup if you prefer.
1 cup water
1 teaspoon instant espresso powder
1/2 cup cocoa powder
1/4 cup sweetened condensed milk
1/4 cup maple syrup
2 ounces chopped chocolate
2-4 tablespoons whisky
1/8 teaspoon smoked salt
In a saucepan whisk together water, espresso, cocoa, condensed milk, and maple. Heat over medium-high and bring to a boil. Reduce to a simmer and cook 2 minutes. Remove from heat and whisk in the chocolate until melted and combined. Whisk in the whisky, to taste, and salt. Cool completely before using.
Whisky Cherry Sauce
I used two kinds of cherries, sour and dark. I like the sweet-tart situation, but use whatever you like or have on hand.
1 cup sour cherries
1 cup dark, sweet cherries
1/2 cup sugar
2 tablespoons whisky
In a saucepan heat cherries and sugar over medium high until cherries release their juices and sugar dissolves. Continue to cook, bring to a boil, and simmer a few minute (5ish) until the juices become syrupy. Remove from heat and cool completely before using.
You probably don’t need a recipe for this, but here it is anyway!
1 cup whipping cream
2 teaspoons confectioners sugar
In a mixing bowl using a whisk or electric mixer, beat cream and sugar until medium peaks form. Serve immediately.