COCKTAIL

00:00 April 11, 2011
By: 2Fik
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[Where Y'At Staff/Provided Photo]

Creamy, Dreamy Cocktails

BY ANNE BERRY

New Orleans is famous for its spirited, milky punch, but equally worth trying are milkshakes that are based on beer.

Crescent Pie & Sausage Company offers a duo of milky desserts, but don't expect to get tipsy with either of them. Instead, beer is the clever vehicle for delivering certain textures and tastes.

The ruby Framboise Float starts as a fizzy, tart drink sipped through a straw. As the Creole cream cheese ice cream melts, swirl it with a spoon into pinkness. Crescent Pie coowner Bart Bell based the float on raspberry lambic, a Belgian beer fermented for acidity and dryness.

Using beer here—instead of a syrupy liqueur like Chambord—cuts the ice cream's thickness with a fruitiness that's surprising, pleasing and light.

It was a Crescent Pie bartender, Zac Kushner, who invented the restaurant's Irish Channel Stout Shake, based on NOLA Brewing's smooth, creamy dark beer.

The shake resembles an iced coffee, and the stout adds a malty quality and foamy head. A touch of hazelnut liqueur brings the caramel, and it's all rounded out with vanilla ice cream.

Because you can't use a blender (the beer's foam would whip up too much), the Stout Shake isn't as thick as other milkshakes, but it's definitely cooler.

Framboise & Creole Cream Cheese Ice Cream Float Written by Bart Bell, courtesy of Crescent Pie & Sausage Company

• 1 bottle raspberry lambic beer

• 2 scoops Creole cream cheese ice cream

• Pour beer to fill about 1/3 glass. Drop in the ice cream and top off with more beer, causing the ice cream to float.

Serves 1

Additional recipes available online at WhereYat.com.

Follow Anne on Twitter @AnneBerryWrites.

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