Disregard what your mom said about having ice cream for breakfast. Today is National Root Beer Float day, which means that with this bacon-infused hard float, you can start with dessert first. David Ginipro, Executive Chef at Manhattan's Sugar and Plumm, knew he could make a traditional root beer float hard... but he didn't want to stop there. (Because when you can keep going, why wouldn't you?) So, he turned things up a notch with the addition of house-made Smoky Bacon Bourbon, and, poof, the “Bacon Me Crazy” root beer float was born.
The backbone of Ginipro's drink is made with hard root beer (he uses Coney Island Brewing Co.'s Hard Root Beer if you're looking for a reco on this, the most distinguished of root beer holidays), 7 ounces of bacon fat, 3 tablespoons of marshmallow creme, and—how could we forget?—two scoops of Tahitian vanilla ice cream. The end result is a smoky, sweet, salty, bacony float that will jumpstart your gluttonous Saturday morning. Go ahead, Mom won't know.
Bacon Me Crazy Root Beer Float
Ingredients for the Smoky Bacon Courbon
Slightly heat up bacon fat and add it to the whole bottle of bourbon in an air-tight container. Refrigerate for 24 hours.
Remove solidified fat and strain bourbon.
Ingredients for the Bacon Me Crazy Float
Spread the inside of the glass with the marshmallow creme, add the two scoops of vanilla ice cream.
Pour the Smoky Bacon Bourbon over the ice cream, and then fill the rest of the glass with hard root beer.
Garnish the top with a little whipped cream if you'd like!