Refresh yourself with the creamy, spiced and strong Boston Cooler.
Sometimes I run across a cocktail that winds up becoming a new favorite via a combination of my work here at Twist & Toast and whatever I might have handy in the liquor cabinet at any given time. When I started to work on this one, I had everything I needed to craft a few… And I can’t wait to make them again.
Today’s cocktail is a creamy, bubbly and spicy mixture called the Boston Cooler. While the actual history of this recipe’s invention is disputed, a few things are certain. The name, Boston Cooler, was originally what a soda fountain beverage comprised of ice cream and club soda was referred to around the turn of the twentieth century.
Today, the Boston Cooler is closely associated with the city of Detroit and has been considered a signature drink of the state of Michigan. Fred Sanders was a legendary figure in the ice cream world, owning and operating a number of parlors in the Motor City in the late 1800s. It is Sanders who is often credited with popularizing the combo of ginger ale and ice cream, using the Vernors brand soda. In 1967, Vernors trademarked the name “Boston Cooler”, and the beverage has been linked with Detroit ever since. While it’s not known exactly when rum (or vodka) was added to make an alcoholic variation of the drink, that’s exactly the version we’ll be looking at today.
What is the best alcohol to use in a Boston Cooler?
For this cocktail, you have some room to maneuver. If you’d like the ginger ale and ice cream to take the lead, use a crisp and clean-tasting vodka, like a Belvedere, Chopin or Nikka Coffey. If you decide on a more tropically-tinged take, a clear silver rum will meld in a similar way to the vodka, and for a more complex taste, you can use a spiced or dark rum. For a little more kick and some funky flavor, try an overproof or Navy Strength rum.
Ingredients
- 4 ounces vanilla ice cream about 1 large scoop
- 1 ounce spirit like vodka or rum optional
- 8 ounces cold ginger ale
- Whipped cream and maraschino cherry for garnish
Instructions
- Add the ice cream and the spirit (if using) into a large glass.
- Slowly pour in the ginger ale at an angle to control foam.
- Stir gently to achieve a float texture. You can also briefly blend for a shake.
- Garnish with whipped cream and a maraschino cherry.
Nutrition
What glassware and garnish are used?
You can use a pint or parfait glass to serve and enjoy this delicious and decadent-tasting tipple. Chill it in the freezer for about 15 to 30 minutes before pouring for an extra chilly experience. Garnish with some whipped cream and a maraschino cherry on top.
What is the best ginger ale to use?
I’m a big fan of Fever-Tree, as their mixers are specially crafted to be used with spirits. Other popular and reliable brands are also excellent choices, like Canada Dry, Schweppes and Seagram’s.
Similar cocktails to the Boston Cooler
Does the warm weather, bright sun and lapping waves on the shore put you in the mood for both an adult beverage as well as some ice cream? You’ll be happy to hear that many cocktail recipes combine the two, so if you can’t make up your mind, don’t worry. Check these out the next time a craving hits you.
- Spiced Coconut Rum Shakes – Indulge yourself with this drink that begs for a second and third round on a hot day.
- Brandy Alexander With Ice Cream – Have an extra-delectable version of an already-creamy concoction.
- Alcoholic Root Beer Float – It’s all in the name of this drink, and it’s amazing.
- Moose Milk – Vanilla ice cream joins a plethora of mouth-watering spirits in this smooth treat.
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