Despite making a double batch of the rhubarb liqueur recipe I recently posted, it’s nearly gone. We did have help from friends at a party, but I can’t blame them entirely. For our fast alcohol consumption, I’ll partly
blame credit my invention of this rhubarb liqueur float. You know how rhubarb crisp goes really well with ice cream? Yeah, well, the same principle is at work here. Slightly tart fruit plus sweet cold creaminess always seems to work out well. Which is why I had to have another (small) one of these while writing this post.
Rhubarb Liqueur Float
Add two scoops of ice cream to a tall glass, followed by about 3 oz. of rhubarb liqueur. Fill the remainder of the glass with selzer water. Stir, add a straw, and enjoy!
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