below, lef T To riGh T: 1) this
milkshake is yuzu ice cream, blueberries
and blood orange whipped cream.
2) cherry juice is poured into a chilled
fountain glass followed by the blended
pineapple upside Down shake.
3) cherry juice is poured down the side
of a chilled glass for The bobsled.
4) a chilled glass is decorated with
caramel for the salted caramel praline.
opposite, top: a wooden skewer
dipped in chocolate syrup is used to
paint the inside of a chilled glass for
the Mississippi Mud pie.
oPPoSi Te, bo TToM: Market Milkshakes
are based on fresh produce from the
local farmers market, such as summer
berries and edible flowers.
The two ingredients, as well as a teaspoon of malt powder, are combined in a stainless-steel
cup and spun for two minutes. “You know there’s bourbon in the shake, but it’s smooth and does
not overwhelm,” Bullock says. A nonalcoholic version can be made with milk instead of bourbon.
“Just like any other type of dessert, put the best effort forward in making a great shake with
quality ingredients,” he adds. “Take the time to do it right, and it will pay dividends. People will
talk about it and come back for more.”
Moxie Kitchen + Cocktails, Jacksonville, Florida, has an open-kitchen design with high shelves
on the pass station for desserts. When a milkshake is ready to be picked up, it’s spun to order, poured
into a tall chilled glass and placed on the dessert shelf. “The tall glass sitting on the higher shelf
makes a dramatic presentation to the dining room and grabs guests’ attention,” says Tom Gray, owner/
executive chef. “And, before we know it, milkshake orders are flying out of the kitchen.”
In addition to using quality ingredients, Gray pays attention to preparing the glass so that the
completed milkshake looks like a piece of artwork. “There’s nothing wrong with putting all the
ingredients in a stainless-steel cup and spinning the shake—it’ll taste great,” he says. “But you
also want to make it pleasing to the eye.”
Gray’s Mississippi Mud Pie is Four Roses bourbon, Working Cow chocolate ice cream,
whole milk, malt powder and instant coffee. The inside of a chilled glass is painted with a
wooden skewer dipped in chocolate syrup. The ingredients, except for the bourbon, are put in
a stainless-steel cup and spun until combined, with the bourbon added toward the end of the
spin cycle. (If the bourbon is added too early, it will loosen the shake and make it watery.) The
shake is garnished with whipped cream dispensed from an iSi charger, a toasted housemade
marshmallow and housemade crack-er bark—saltine crackers covered with caramel and dark
chocolate, broken in pieces.
For the Salted Caramel Praline with Cruzan Black Strap rum, the restaurant uses Working
Cow salted caramel ice cream, whole milk, malt powder and housemade caramel sauce. A chilled
glass is decorated with caramel, and the spun shake is poured into the glass and garnished with
housemade whipped cream, a dark-chocolate lattice and crack-er bark.
The Bobsled is Diplomatico Reserva rum, amaretto, Ramazzotti amaro, Working Cow vanilla
ice cream and amarena cherry juice. The cherry juice is poured down the side of a chilled glass,
the spun shake is poured in, and it’s garnished with housemade whipped cream, a chocolate lattice
and an amarena cherry.