With the enormous diversity of brews coming out of America’s current craft beer renaissance, it’s a shame that our beertails are still largely based on the bland light-lagers of decades past. We wanted to solve that problem by featuring some of our favorites, like this dessert of a cocktail because fuck it. Today we’re going to have ice cream with beer. With the right imperial Russian stout, this float melds the decadent flavors of night-black chocolate, rich toffee, ground espresso bean, pungent vanilla, and a slight but musky tinge of cigar smokiness. Savor it, and watch as it turns you into a different person—cold, contemptuous of boozy milkshakes, and cruel to your serfs.
SIBERIAN STOUT FLOAT
• 1 scoop vanilla bean ice cream
• Grated dark chocolate
• 12 oz. imperial Russian stout—Suggestions: Stone Brewing’s Imperial Russian Stout, North Coast Brewing’s Old Rasputin Russian Imperial Stout, Brooklyn Brewery’s Black Chocolate Stout.
In a pint glass, pour the stout first (lest you incur the foamy wrath of the pour-over,) top with a hefty scoop of ice cream, and garnish by grating over a small wedge of dark chocolate.