There may be no more patriotic frozen drink than this boozy milkshake from Rebecca Bills, executive pastry chef at Holsteins Shakes and Buns in Las Vegas. It’s not only red, white and blue, and spiked with American whiskey—this drinkable dessert actually has a hook into our history. “In the late 1800s, milkshakes were a popular whiskey drink,” says Bills. “They were hand-shaken with ice to create a cold, frothy mixture.”
The Shake
4 large scoops vanilla ice cream
4 tablespoons strawberry jelly
1 ounce Hudson Manhattan Rye
4 tablespoons blueberry jam
Whipped cream, for garnish
1 tablespoon freeze-dried blueberries, for garnish
1 tablespoon freeze-dried strawberries, for garnish
Take ice cream out of the freezer to soften. In the meantime, stir the strawberry jelly in a small bowl until smooth and transfer to a small squeeze bottle or piping bag with a plain tip. Swirl the strawberry jelly onto the inside bottom of your milkshake glass. Place ice cream, rye and blueberry jam in a blender and blend until smooth.
Pour the blended shake into milkshake glass and place any excess in a shake tin on the side. Garnish milkshake with a swirl of whipped cream and top with a sprinkling of freeze-dried blueberries and strawberries. Makes one shake.