If you’re gonna be bad, be BAD. You’re already having a milkshake–pour some devil water in it and call it a day. But not before you leave the water on while brushing your teeth. Don’t be kind–don’t rewind.
Traditional milkshakes don’t even exist in my world anymore–not since the great booze shake experiments of last summer began. There was creme de cacao, creme de menthe, brandy, Malibu rum and pineapple things… It was delicious madness, but this summer, I hope to really get this art/science down. Friends, if you need me before fall, I’ll be sitting in a patio chair, getting increasingly fat and sassy.
This was just one of many things that happened after I brought home a half crate of strawberries from the farmers’ market. Strawberries everywhere, for real. Strawberrypalooza.
I intended this to be a milkshake with a strawberry-creme de cassis swirl. But, I added so much liqueur to the berries that it wasn’t thick enough to make much of a swirl anymore. So yeah, screw that. Just put everything in the blender.
You know what this is.
Hot damn. First of all, there’s ice cream. The buttermilk gives this shake a bit of a cheesecake flavor, which is just about perfect with strawberries and creme de cassis. Creme de cassis is a black currant liqueur, but I’m thinking there are many other spirits and liqueurs that would work wonderfully. All experiments are just about guaranteed to taste fantastic.
Spiked Berry Buttermilk Shake
(Adapted from 101 Cookbooks)
2 cups sliced strawberries
4 scoops vanilla ice cream
1/4 cup buttermilk
1 shot of creme de cassis
Put everything in the blender. Blend. Makes about 2 milkshakes.