ilkshakes have been around for years. They’re an innocent pleasure that transports us back
to childhood. No one can deny the pure satisfaction of a just-spun chocolate, vanilla or
strawberry shake topped with whipped cream and a maraschino cherry.
While these shakes are good, they tend to be one-dimensional in flavor and overly sweet. As people
become older, their tastes change, but they still love the food they grew up with. They don’t want to turn
their backs on childhood favorites, but want to enjoy them in a more adult-focused way. So the nostalgic
treat has gotten—well, drunk—with the addition of spirits and beers, as well as market-fresh ingredients.
“Adult-style milkshakes give certain creativity to chefs and bartenders in using an array of
ingredients,” says Gilbert Yeremyan, owner of Hobnob Neighborhood Tavern, Atlanta. “The options
Layers of flavor
The method used to make an adult-style milkshake is no different from that used for a traditional
version: Ingredients are put in a stainless-steel malt cup and spun in a spindle drink mixer until
pastry arts grown-up
The milkshake acquires an adult focus
with booze and fresh ingredients. By Rob Benes
clockwise froM left: 1) the creme
anglaise used to make ice cream in this
milkshake is smoked in an ice bath
2) the strawberry rose
milkshake—farmers market strawberries,
crystallized rose sugar and vanilla bean
3) the Double trouble
includes only two ingredients: high road
vanilla ice cream and bulleit bourbon.
4) The hazelnut Mud Slide has milk,
frangelico, kahlúa, espresso powder and
vanilla ice cream.