Raspberry Vinegar Float

Recipe from Joanne Weir

Adapted by Amanda Hesser

Raspberry Vinegar Float
Tom Schierlitz for The New York Times
Total Time
5 minutes
Rating
4(12)
Notes
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Featured in: Raspberry Vinegar: 1900

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Ingredients

Yield:1 serving
  • 1ounce raspberry vinegar (see recipe)
  • 2ounces pisco Italia
  • ¼ ounce fresh-squeezed lemon juice
  • ¼ ounce maraschino liqueur
  • Club soda
  • Vanilla ice cream
  • 1sprig mint
Ingredient Substitution Guide

Preparation

  1. Step 1

    Place the first four ingredients in a shaker and stir well to mix. Add plenty of ice and shake well. Strain into a tall float glass. Top the drink with club soda to taste (¼ to ½ cup). Carefully place a scoop of ice cream into the glass. Garnish with a mint sprig and serve with a tall bar spoon and a straw.

Ratings

4 out of 5
12 user ratings
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Credits

By Joanne Weir, the author of “Tequila”

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