I know I can’t be the only one that is immediately transported back to childhood summers, state fairs, and carnivals with the first swig of root beer.  The sweet, creamy, old fashioned treat is such an easy way to cool down and kick back once the temps are up, and everyone knows that by slowly adding a few scoops of vanilla ice cream, you can create a foamy, malty, frothy beverage that’s just as tasty as it is fun to drink.  

Though, mixing up the best ever Root Beer Float is a no recipe needed feat (it’s literally just ice cream and root beer), creating the absolute best requires a few trials and errors and of course tips.  You never want to scrimp on the two main ingredients; I make a homemade vanilla bean ice cream with a little help from WS and use only my favorite Virgil’s Root Beer.  

Also, if you’re not careful, your float can be come one big foamy mess.  But here’s a pro tip: be sure to pour the root beer first (this will keep the foam from overflowing, obviously a tip I learned after we shot this photo) before adding the vanilla ice cream.  And while you’re at it, tilt the mugs as you pour (a lot like draft beer) to keep fizz to a minimum and get yourself some actual ice cream spoons because your regular ones won’t be tall enough.  Lastly, don’t forget to indulge in your Root Beer Float with glass mugs placed in the freezer ahead of time…it’s so worth it! Truly, MKR

We invited you to join us for a week-long Asian feast on Monday, and with a taste of our Spicy Vegan Lettuce Wraps on Tuesday and Ramen on Wednesday, we know you must be thirsty!  I think by now you’ll agree that homemade is always, always better than takeout when it comes to Asian, and this week’s recipes have proven they’re not as complicated as they may seem either.  So in order to celebrate a few new favorite recipes that make me want to say bye to takeout forever (well not forever, but at least for a week or so), I wanted to also mix up a festive and fizzy sip. 

When thinking about a good Asian cocktail that we’d really enjoy at the Rye household (and want more than one!), I immediately thought of something with lemongrass.  Lemongrass has always been associated with western cuisine, and it is incredibly aromatic.  It’s the perfect base for a flavored drink that’s crisp, refreshing, but won’t overpower my Asian dinner.  By adding the sweetness of the fresh mint I was able to balance out the tangy notes of fresh lemongrass and slightly bitter notes of the fresh lime.  It also serves as a great garnish (and swizzle stick!) in the tumbler glasses. And don’t be overwhelmed.  Fresh lemongrass is a bit difficult to find, but when you do (I found mine at Whole Foods) don’t be intimidated.  Simply use your vegetable peeler and run it down the lemongrass stick to create the shards of lemongrass you see here.  Easy breezy.

As you probably have noticed by now, I typically always gravitate towards gin cocktails (a gin & tonic was my first signature drink order) and anything with a little fizz (here and here).  But it’s all for good reason…they’re just so refreshing and clean.  I’m thrilled to add this Lemongrass Gin Fizz Cocktail with Mint to my entertaining arsenal, especially when those lettuce wrap and ramen cravings hit!  Truly, MKR

 
Click Here for the Recipe