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Ice Cream Musings

Wicked Wednesday: Rye & Ginger Float

Sweet, spicy, sour - this ice cream cocktail has a bit of it all. This recipe is still as simple as a traditional Rye & Ginger but adds the complexity of flavours from our Grapefruit & Hibiscus Sorbet.

 

Four All Ice Cream

 

What you need:

  • 1.5 oz of rye whiskey
  • a bottle of Boylan Ginger Ale
  • 2 scoops of our Grapefruit Hibiscus Sorbet

 

How to make it:

  1. Add the couple scoops of sorbet to a highball glass
  2. Pour in some of the Ginger Ale (but not all of it) on top
  3. Then add the whiskey
  4. Top it off with the rest of the Ginger Ale
  5. Enjoy!

 

 

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