Aspen Times Weekly Libation: Chocolate Bonanza Cream Soda

by Jeanne McGovern


1.5 oz. Banana Chip Infused No. 209 Gin*

2 oz. Chocolate Syrup

4-5 oz. Club Soda

2 scoops Vanilla Ice Cream

Pour infused gin into mason jar and add one scoop vanilla ice cream. Drizzle on 1 oz. of chocolate syrup on the ice cream. Add second scoop ice cream. Add second ounce chocolate syrup. Top with whipped cream and garnish with banana chips and shaved or syrup chocolate. *Banana Chip Gin: Combine one cup of dried banana chips and one liter of No. 209 Gin. Muddle bananas lightly after 2 to 3 hours. Refrigerate for 24 hours and strain out bananas. In lieu of infusing, muddle several banana chips with gin and strain out.

“Adult” milkshakes are nothing new; in fact, CP Burger’s “Spiked Shakes” are a favorite. So when No. 209 Gin pitched me on their Gin Cream Soda recipes — “Summer cocktails often evoke seasonal ingredients with fresh fruit ruling the day, but what better way to celebrate summer than marrying fruit with our second favorite summer ingredient … ICE CREAM!” — I was game to give the email a good read. Glad I did. No. 209 Gin’s Suzanne Miller created four versions of this fun libation: Berry Patriotic Cream Soda, Raspberry and Rose Cream Soda, Cerry Vanilla Cream Soda and Chocolate Bonanza Cream Soda. I’m personally drawn to this last one, as it sounds like a milkshake I’d order. But with gin. An adult cream soda … I’m in.