Ole Smoky Float Recipe

Time5m

Serves1

A2 oz pour of Ole Smoky Salty Caramel Whiskey raises the proof on this classic combo of Coca-Cola and ice cream.

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Ingredients

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1
Prep glass
Chill the highball or Collins glass in the freezer for 5–10 minutes if you prefer an extra-cold float. Place a long-handled spoon or straw nearby and, if using, set a maraschino cherry on the rim or in a small dish for later.

2
Add ice
Remove the chilled glass and add 3–4 ice cubes to fill roughly one-third to halfway up the glass, leaving room for ice cream and liquid.
3
Pour whiskey
Measure and pour 2 oz of Ole Smoky Salty Caramel Whiskey over the ice. Gently swirl once to slightly chill the spirit without excessive dilution.
4
Add cola
Slowly top the glass with about 6 oz (roughly to 3/4 full) of chilled Coca-Cola. Pour gently down the side or over the back of a spoon to preserve carbonation and reduce foaming.
5
Add ice cream
Using a scoop or spoon, add two scoops of slightly softened vanilla ice cream to the top of the glass. The ice cream will float and create a creamy head. If needed, gently press the ice cream so it sits partly submerged but still floats.
6
Finish & serve
Optionally place a maraschino cherry on top. Insert the long-handled spoon or straw. Serve immediately so the float maintains its frothy top. Stir lightly while sipping to combine whiskey, cola, and melting ice cream as desired.