Alcoholic Root Beer Float

This boozy root beer float is one of those simple delights that feels indulgent and nostalgic at the same time. I first discovered this combination at a backyard gathering where someone handed me a glass that was equal parts childhood memory and grown-up treat. The warm, nutty hit from the peanut butter whiskey plays beautifully against the fizzy sweetness of the root beer, and the ice cream melts into a velvety foam that keeps the drink luscious until the last spoonful. It immediately became a summer favorite for me and a go-to for casual dinner parties.

I like this version because it is forgiving and celebratory. It transforms a quick dessert into something that feels crafted without requiring a lot of technique or special equipment. The texture is key: cold, creamy ice cream against the carbonated lift of root beer, with a glossy peanut butter drizzle and crunchy peanuts creating a delightful contrast. I often make this when I want to impress friends with minimal effort, and the reaction is always the same, a satisfied hush followed by requests for the recipe.

Ingredients

• Root beer 4 to 6 ounces: Choose a high-quality craft root beer for a richer flavor profile; I prefer a sarsaparilla-forward variety for depth. If you like it sweeter, use 6 ounces; for a milder float, keep it at 4 ounces.
• Skrewball peanut butter whiskey 1 1/2 ounces (1 shot): This is the flavor anchor. One shot blends nicely with the soda; increase slightly for a boozier profile but be mindful of balance.
• Vanilla ice cream 2 scoops, about 1 cup: Use a premium, full-fat vanilla for a creamy, stable float. Homemade or a brand like Straus or Häagen-Dazs gives the best mouthfeel.
• Whipped cream: Freshly whipped adds lightness; stabilized spray cream works in a pinch. Adds visual drama and a soft texture contrast.
• Peanut butter, warmed until pourable: Smooth natural peanut butter warmed in short bursts makes a glossy drizzle. Warm until pourable but not hot so it ribbons over the cream.
• Crushed peanuts: Lightly toasted and chopped for crunch and salt balance; use dry-roasted peanuts or give raw peanuts a quick toast in a skillet.

Instructions

Chill the Glass: Place a large soda or milkshake glass in the freezer for 10 to 15 minutes before assembling. A chilled glass slows melting and keeps the foam tight, preserving texture while you layer the elements. Pour Root Beer: Remove the glass from the freezer and tilt it slightly. Slowly pour 4 to 6 ounces of root beer down the side to minimize excessive foaming. Aim for 1/3 to 1/2 full depending on how much foam you want to accommodate the ice cream. Add the Whiskey: Measure 1 1/2 ounces of Skrewball peanut butter whiskey and gently pour it over the root beer. Pour slowly so the carbonation doesn’t overreact; the whiskey will sink and then swirl into the soda, creating ripples of flavor. Drop in Ice Cream: Use an ice cream scoop to add 1 to 2 scoops (about 1 cup total) of cold vanilla ice cream. Lower each scoop in gently to control foaming and prevent overflow. Watch the level as the ice cream sits; if the glass is near the rim, remove excess root beer first. Top and Garnish: Crown with a generous swirl of whipped cream. Warm the peanut butter just enough to become pourable and drizzle it in a thin ribbon over the cream. Finish with a sprinkle of crushed peanuts for texture and a pinch of flaked sea salt if you like a sweet-salty contrast.

Storage Tips

This drink is best made fresh, but you can prepare components ahead of time. Keep the peanut butter drizzle in a small airtight jar at room temperature if you plan to use it within a day, or refrigerate and gently warm before serving. Pre-crush and store peanuts in an airtight container for up to two weeks. If you must hold an assembled float, cover it and refrigerate for up to one hour, knowing the carbonation and creaminess will diminish. Reheat the peanut butter briefly in a warm water bath rather than the microwave to avoid overheating.

Ingredient Substitutions

If you cannot find Skrewball, substitute another flavored liqueur such as hazelnut or amaretto for a different nutty profile; use 1 to 1 1/2 ounces to maintain balance. For a nonalcoholic version, replace the whiskey with 1 ounce of peanut butter syrup or a tablespoon of smooth peanut butter blended with a touch of warm water to thin. Dairy-free eaters can use coconut milk ice cream and coconut whipped cream, though the flavor will shift and the peanut butter pairing may taste less traditional.

Serving Suggestions

Serve in tall milkshake glasses or classic soda fountain glasses with a long spoon and a straw. For parties, offer a small station with whipped cream, warm peanut butter in a squeeze bottle, crushed peanuts, and optional chocolate shavings so guests can personalize. Pair with salty snacks like kettle chips or soft pretzels to complement the sweet, nutty character if you are serving as a dessert cocktail during a casual gathering.

Cultural Background

The ice cream float has roots in American soda fountain culture of the late 19th and early 20th centuries. Classic combinations like root beer and vanilla are nostalgic and evoke diners and summer afternoons. Adding alcohol is a modern twist that evolved as adults sought boozy versions of childhood favorites; flavored whiskeys like peanut butter whiskey are relatively recent innovations that reframe the float as a sophisticated yet playful adult treat.

Seasonal Adaptations

In summer, use bright, fizzy root beers and serve with a citrusy element like a light orange zest atop the whipped cream. In cooler months, swap in a warm element: drizzle a warm salted caramel instead of peanut butter and use spiced root beer to add seasonal depth. For holiday gatherings, top with crushed peppermint or a sprinkle of gingerbread crumbs for festive flair.

Meal Prep Tips

Prepare components ahead: portion ice cream into small molds and freeze on a tray for quick scooping, pre-warm and store the peanut butter drizzle in a squeeze bottle, and pre-toast peanuts in advance. Keep glasses chilled in the freezer and assemble at the last minute. For a brunch service, set up everything on a tray so guests can build their own floats quickly without you running back and forth.

This simple adult float proves that with just a few thoughtful touches you can make a nostalgic drink feel grown-up and indulgent. Try it once and you may find, like me, that it becomes a signature at casual parties and lazy weekend treats.