combined. The difference that comes into play is the taste from
layers of flavors.
“Adult milkshakes are about complexity,” says Yeremyan.
“It’s just like cooking food—you need to start with quality in-
gredients and build flavors.”
He makes three shakes, which are spun and poured into a chilled
fountain glass. The Hazelnut Mud Slide combines milk, Frangelico,
Kahlúa, espresso powder and vanilla ice cream. The Chocolate Stout
is Left Hand Brewing Co. milk stout, vanilla extract and vanilla ice
cream. Both shakes are topped with whipped cream, chocolate sauce
and a maraschino cherry. The Pineapple Upside Down has pineapple
rum, vanilla ice cream, vanilla extract, pineapple juice and cherry
juice. The cherry juice is poured into the glass, followed by the spun
shake, and it’s topped with whipped cream and a maraschino cherry.
Twin Smokers BBQ, Atlanta, makes the Double Trouble,
which gives a nod to blues rocker Stevie Ray Vaughan and has
only two ingredients: High Road Craft Ice Cream & Sorbet, Inc.
vanilla ice cream and 2 oz. Bulleit bourbon. “You don’t need 15
flavors and a bunch of toppings to make a flavorful shake,” says
Brian Bullock, managing partner. “Keep it simple with no more
than three or four ingredients or flavorings, because too much
will just turn the shake into a confusion of flavors.”
Bullock prefers Bulleit bourbon because it has a high rye
content, which helps cut through the sweetness of the ice cream.
The bourbon was chosen first, then the ice cream, which is made
by a local creamery exclusively for Twin Smokers BBQ. It took
five tries to get the right ice cream recipe, and the finished product
costs $53 per gallon.