Believe it or not, when the word “milkshake” first appeared in the 1880s, it didn’t describe the creamy, frothy indulgence that we might think of today, but an alcoholic drink. This original shake was likened to eggnog, and contained eggs and whiskey, among a few other choice ingredients.
Perhaps it was not the most appealing combination – but fast forward 140 years and things seem to have gone full circle. After moving away from its alcoholic origins to become a staple of 1950s milk bars and malt bars – and a flavoursome, if filling, alternative to soft drinks at 1980s fast-food joints – a recent trend has seen the milkshake begin to return to its roots.
No longer solely a source of brain-freeze and cold bellies for kids, now milkshakes are beginning to once again appeal to an older crowd. Increasing numbers of bars and eateries around Australia are offering spiked shakes on their drinks menus in a bid to bring all the boys – and girls – to their yards.
The drinks themselves are exactly as they sound – part cocktail, part dessert, full decadence – usually containing a mix of milk, ice-cream and alcohol, as well as a sprinkling of additional ingredients where they suit. When creating your own boozy shake, the key is to get the balance right: overfill with super-sweet gelato or creamy chocolate or fudge and you’re likely to end up with a sickly mess.
But if you are a little more subtle and use a hazelnut liqueur, such as Frangelico, in unison with chocolate ice-cream, for instance, you can achieve a drink that will provide a hit of both sugar and booze, making it a great, playful digestif.
As for the choice of booze, like a cocktail, it seems just about anything goes. Whiskey and rum are perhaps the most popular bases, with their sweet, sticky flavours proving a natural fit. And, just as importantly, the glassware you use needs to be on point. This is a milkshake so it needs to feel like a milkshake: look to Arcoroc’s range, including the ‘Norvege Old Fashion’ tumbler, the ‘Hiball Tempered’ and the ‘Arc Edge Beer Glass’.
Believe it or not, when the word “milkshake” first appeared in the 1880s, it didn’t describe the creamy, frothy indulgence that we might think of today, but an alcoholic drink. This original shake was likened to eggnog, and contained eggs and whiskey, among a few other choice ingredients.
Perhaps it was not the most appealing combination – but fast forward 140 years and things seem to have gone full circle. After moving away from its alcoholic origins to become a staple of 1950s milk bars and malt bars – and a flavoursome, if filling, alternative to soft drinks at 1980s fast-food joints – a recent trend has seen the milkshake begin to return to its roots.
No longer solely a source of brain-freeze and cold bellies for kids, now milkshakes are beginning to once again appeal to an older crowd. Increasing numbers of bars and eateries around Australia are offering spiked shakes on their drinks menus in a bid to bring all the boys – and girls – to their yards.
The drinks themselves are exactly as they sound – part cocktail, part dessert, full decadence – usually containing a mix of milk, ice-cream and alcohol, as well as a sprinkling of additional ingredients where they suit. When creating your own boozy shake, the key is to get the balance right: overfill with super-sweet gelato or creamy chocolate or fudge and you’re likely to end up with a sickly mess.
But if you are a little more subtle and use a hazelnut liqueur, such as Frangelico, in unison with chocolate ice-cream, for instance, you can achieve a drink that will provide a hit of both sugar and booze, making it a great, playful digestif.
As for the choice of booze, like a cocktail, it seems just about anything goes. Whiskey and rum are perhaps the most popular bases, with their sweet, sticky flavours proving a natural fit. And, just as importantly, the glassware you use needs to be on point. This is a milkshake so it needs to feel like a milkshake: look to Arcoroc’s range, including the ‘Norvege Old Fashion’ tumbler, the ‘Hiball Tempered’ and the ‘Arc Edge Beer Glass’.
Just add that little extra ingredient to provide a boozy kick.
THE MILK BAR
Bacon Bacon Boozy
INGREDIENTS
- 100ml milk
- 2 scoops vanilla ice-cream
- 1 slice cooked crisp bacon,
- broken into pieces
- 50ml Wild Turkey 81 Whiskey
- 50ml maple syrup
GARNISH
- whipped cream
- maple syrup
- 1 piece crispy cooked bacon, broken into crumble
- ½ piece cooked streaky bacon
METHOD Put all ingredients in a blender and blend until smooth. Add whipped cream and pour over a little maple syrup. Garnish with bacon crumble and streaky bacon.
Blueberry Muffin
INGREDIENTS
- 100ml milk
- 2 scoops vanilla ice-cream
- 12.5ml Appleton Estate V/X Jamaica Rum
- 12.5ml Lapponia Blueberry liqueur
- 12.5ml Monin Blueberry Syrup
GARNISH
- whipped cream
- Monin Blueberry Syrup
- a few blueberries
- sprig of mint
METHOD Put all ingredients in a blender and blend until smooth. Add whipped cream and pour over a little blueberry syrup. Garnish with blueberries and mint.
Strawberry Pop-Tart
INGREDIENTS
- 100ml milk
- 2 scoops vanilla ice-cream
- 1 digestive biscuit
- 12.5ml fraise des bois liqueur
- 12.5ml Finlandia Vodka
GARNISH
- whipped cream
- sprinkles
- 1 Strawberry Pop-Tart
- 1 whole strawberry
METHOD Put all ingredients in a blender and blend until smooth. Pour into a tumbler, add whipped cream and top with sprinkles. Garnish with Pop-Tart and the whole strawberry.
Cream of New York
INGREDIENTS
- 100ml milk
- 2 scoops vanilla ice-cream
- 10ml Monin Vanilla Syrup
- 25ml Jack Daniel’s Tennessee
- Honey Whiskey
- 50ml Brooklyn Lager
GARNISH
- whipped cream
- sprinkles
- paper American flag
- striped paper straw
METHOD Put all ingredients in a blender and blend until smooth. Add whipped cream and top with sprinkles. Garnish with the American flag and add striped straw.
