BLAST FROM THE PAST: ROOT BEER FLOAT MARTINI

In honor of National Root Beer Float Day, let's celebrate with an old school favorite with a grown-up twist.

Do you have fond memories of ice cream floats? I do. When I was a kid, my Dad and I used to sneak off to the Frosty Mug Root Beer shop for a icy root beer float. These would be put down in front of me in a frozen mug with big shards of ice falling off of it and I'd have to tippy-toe to reach the straw. Ohhh, those were so good on a screaming hot summer day. I've never forgotten that- or my love of floats.

I recently had a root beer float martini at Chef Richard Blais' Flip Burger restaurant in Birmingham and it was excellent- although a bit pricey for just a couple of ounces. I guess you pay for all of the pyrotechnics and technology you get with it--- it arrives at the table smoking like a house on fire. Well, I can't make mine smoke.... but my home version of this is simple and sweet. Try it and go back to the ice cream counter of your youth- but this time, with a kick!

 Now, there are lots of ways to make an adult version of the root beer float. Some require expensive liqueurs like Galliano and you can also get root beer liqueur or root beer vodka (I like the Three Olives brand Root Beer Vodka) but unless you want to make a bunch of these, I'd just use vanilla vodka. While  not technically a martini, I wanted to call it one so there was no confusion about it; this isn't for the kids or for anyone counting calories but it is sooooo creamy, frosty delicious!

Create a new spin on one of your old favorites with this Root Beer Float Martini... not for the kids and calories? Well, let's not discuss that.

ROOT BEER FLOAT MARTINI

Ingredients

1 ounce vanilla vodka

1 ounce Kahlua

4 ounces root beer, chilled

1/2 ounce heavy cream

1-2 scoops ice cream- depending on your glass

Make sure the root beer is very cold. Submerge in ice bath if not. Dip your glass in water and put it in the freezer for a few minutes to chill. Take out the ice cream to soften a bit. Dip your ice cream scoop in warm water to get the perfect scoop.

Put a scoop of ice cream in the glass. The size of the scoop is up to you. Put the vodka, Kahlua, and heavy cream in a cocktail shaker with ice. Shake well until very cold. Pour over ice cream. Top up with root beer. Serve with a bendy straw.

MARTIE'S PARTY TIP: For a party, I will pre-scoop all of the ice cream I need and put the scoops in the freezer on a sheet tray lined with parchment paper. That way I can serve all of my guests at the same time. I do the same thing when I'm serving ice cream for a kid's party. There's nothing worse than being the last kid to get ice cream....

COCKTAIL POPSICLES: COOL SANGRIA POPS RECIPE

Here is my latest version of cocktail popsicles: Sangria Pops. 

I always have loved serving big pitchers of fresh fruit Sangria for a party and I like to use the fruit that is fresh and locally available. But here is a new way to greet your party guests that pretty, frosty cold, and delicious... perfect for a hot summer night. They are even pretty enough for a special occasion. Make up tons of these fresh fruit Sangria Pops in advance and serve them on a platter filled with ice or in a chilled wine glass. Either way, guests will love them!

Sangria pops from Food Network Star Martie Duncan are the perfect party starter for summer get-togethers!  Photo: Arden Photography

SANGRIA POPSICLES

Makes 12-24 popsicles depending on the size of the cup or mold

1 bottle white wine (you can use what you like- even Rose is good)

3 cups white grape juice

2 cups fresh fruit of any combination (I used peaches, strawberries, cherries, and green grapes)

1 teaspoon sugar

2 teaspoons orange juice

Small plastic cups or popsicle molds

Popsicle sticks

Slice the fruit into small chunks or slices. Put in the bottom of a pitcher and add the sugar and orange juice. Stir well so that the sugar dissolves. Pour over the wine and the grape juice. Stir well. Pour into small plastic cups arranged on a sheet pan or cake pan that will fit into your freezer. Let them become semi-frozen for an hour or so and then add the popsicle sticks. Let them freeze for at least 4 hours- more if you have a large mold or larger cup.

Serve on ice or in chilled wine glasses... you can even pour chilled white wine over them... easy and delicious!

RECIPE: CHRIS LILLY'S GRILLED PEACH SANGRIA

Here’s the Grilled Sangria recipe from Chris’ Lilly's new book, Fire & Smoke. If you buy the book from the Big Bob Gibson’s website, Chris will sign it for you and ship it directly from the restaurant.

GRILLED PEACH SANGRIA

FROM: CHEF CHRIS LILLY

FIRE & SMOKE: A PITMASTER’S SECRETS (Clarkson Potter) 

Serves: 8 to 10

Cooking method: Direct heat

Cooking time: 2 minutes

INGREDIENTS

1/2 cup sugar

2 peaches, peeled and cut into quarters

1 lemon, sliced

1 orange, sliced

1/2 cup peach brandy or schnapps

1/2 cup frozen lemonade concentrate

1/2 cup Triple Sec

1/3 cup orange juice

1 (750 ml) bottle dry red wine

2 cups club soda

DIRECTIONS:

Build a charcoal fire for direct grilling and preheat it to 450°F.

In a medium bowl, combine the sugar, peaches, lemons, and oranges.

Immediately put the fruit on the grill over direct heat and grill until the sugar caramelizes, about 1 minute on each side. Remove the fruit from the grill and set aside.

In a blender, combine the peach brandy, frozen lemonade, Triple Sec, orange juice, and the grilled peaches. Blend until smooth. Pour the mixture into a large pitcher, add the red wine, and stir well. Add the grilled lemon and orange slices and refrigerate until served.

To serve, add the club soda to the pitcher and mix well. Serve over ice.

GET GRILLING TIPS FROM MEMPHIS IN MAY GRAND CHAMPION CHRIS LILLY