Lamb’s Tail, photo by Never Fake It Hospitality

It’s still summer till September 23rd, and besides, these frozen treats are delicious all year round.

Some people swear by the rule that summer ends after Labor Day. Some others say that ice cream should only be eaten during the summer. Why be so constrictive? Summer is technically over in the Northern Hemisphere on Sept. 23 and, depending on where you live, it’s almost never not hot leading up to that date. Besides, ice cream is a delicious treat that should be enjoyed year-round—sometimes with alcohol!

Here are some boozy milkshake recipes that can be consumed any day of the year.

STRAWBERRY BASIL MILKSHAKE

Recipe courtesy of NOLET’S Gin

If you’re going to make a boozy milkshake, why not dress it up? This gin-forward shake is a delightful combination of strawberries, cream and refreshing herbaceousness from basil.

• 1¼ oz NOLET’S Silver Gin

• 4 scoops vanilla ice cream

• ¼ cup strawberries

• 2-3 leaves fresh basil (depending on size and level of taste desired)

• whipped cream and strawberries for garnish

Combine gin, vanilla ice cream, strawberries and basil in a blender and mix until smooth. Garnish with whipped cream and a strawberry.

A LAMB’S TAIL MILKSHAKE FOR 2

Recipe courtesy of Kerouac’s, Baker, NV

Created by Beth Martini and Trevin Cox, co-founders of Never Fake It Hospitality, the cocktail’s name refers to the phrase “two shakes of a lamb’s tail” because it comes together quickly. However, it might also be how you feel inside once you’ve had one—warm and fuzzy.

• ½ oz Averna

• ½ oz Fernet-Branca

• ½ oz Tempus Fugit Creme de Menthe
  

• ½ oz Giffard Creme de Cacao

• ½ oz Flor de Cana 4 yr aged rum

• 6 oz chocolate ice cream

• 6 oz vanilla ice cream (You can substitute either ice cream with flavor of choice)

• Half & Half

• Angostura Whipped Cream (instructions follow)

Combine all ingredients except for Angostura Whipped Cream in a blender, add half & half as needed, and mix until smooth. Pro tip: If you like your milkshakes to have the consistency of a frosty, add ice. If you want it thicker, add more ice cream. Top with Angostura Whipped Cream.

Angostura Whipped Cream

Whip 4 oz heavy whipping cream, 4 dashes Angostura bitters and ½ oz gomme together until light peaks form, or if making a larger amount use an isi canister with 1 charger.

Bourbon St. Shake, photo courtesy Brooklyn Bowl

BOURBON ST. SHAKE

Recipe courtesy of Brooklyn Bowl at The Linq, Las Vegas, NV

This milkshake is a sure thing as it combines things that everyone loves—ice cream, Nutella and bourbon. It’s no wonder that the shake, which originated at the first Brooklyn Bowl in NYC, made its way cross-country to the Vegas outpost.

• ½ cup vanilla ice cream

• ½ cup whole milk

• 2 Tbsp. Nutella

• 1 ½ oz bourbon (we recommend Devils River, Gold Medal winner in the 2019 NY International Spirits Competition)

Combine milk, Nutella, bourbon and ice cream in a blender and mix until smooth.

THE FLOAT

Recipe courtesy of Disaronno

Let’s not argue about whether or not a float is the same as a shake. They’re both tasty… especially with a little amaretto. Plus with this recipe, you don’t have to pull out the blender.

• 1 oz Disaronno amaretto

• 2 Dashes of Bittered Sling Plum & Rootbeer

• 2 scoops caramel gelato

• Top with root beer

Place gelato in a glass and combine Disaronno and bitters. Top with root beer.

KEY LIME PIE MILKSHAKE

Recipe courtesy of West Egg Café, Atlanta, GA

This milkshake is perfect for a Sunday Funday brunch, especially since it’s slightly reminiscent of a Ramos Gin Fizz.

• 1 cup vanilla ice cream

• 2 oz gin (we recommend a citrusy one here, such as Watershed Distillery’s Four Peel Gin, Bronze Medal winner in the 2019 NY International Spirits Competition)

• 1 ¼ oz fresh lime juice

• 2 oz graham cracker crumbs

Combine all ingredients in a blender and mix until smooth.

MUDSLIDE

Recipe courtesy of Somrus

This recipe and the next one were created by Somrus Ambassador Lisa Leventhal, and they are very different. One was created for coffee lovers, and the other has a much more tropical twist. Both are decadent, to say the least.

• 1 oz Somrus Chai Cream Liqueur

• 1 oz coffee liqueur (we recommend Divine Distillers Coffee, Bronze Medal winner in the 2019 NYISC)

• 1 oz vanilla vodka (we recommend Smirnoff Vanilla, Silver Medal winner in the 2019 NYISC)

• 2 scoops vanilla ice cream

• chocolate syrup (for lining glass)

Prepare glass with chocolate syrup by drizzling syrup down the inside of the glass, and set aside. Combine all spirits, then add ice cream and mix until smooth. Pour into glass and garnish with shaved chocolate and paper straw.

Key Lime milkshake, courtesy West Egg Café

MANGO COLADA SHAKE

Recipe courtesy of Somrus

• 2 oz Somrus Mango Cream Liqueur

• 2 scoops pineapple coconut ice cream (or 1 scoop pineapple & 1 scoop coconut ice cream or sorbet)

• ½ oz light rum (we recommend Single Prop Rum, Gold winner in the 2019 NYISC)

Combine all spirits, then add ice cream and mix until smooth. Pour into glass and garnish with tropical fruit of choice.

CHERRY COBBLER FREEZE

Recipe courtesy of Svedka

Milkshake meets martini in this sweet treat from the Swedish vodka brand.

• 1½ oz Svedka Cherry

• ½ oz amaretto

• 1 scoop vanilla ice cream

• ½ cup ice

Combine all ingredients in a blender, add ice and mix until smooth. Pour into a chilled martini glass. Garnish with cured cherries and candied almonds staggered on a metal skewer.