Slowly pour 12 fl oz chilled root beer down the side of the glass over the ice cream to minimize excessive foaming. Pour until foam rises near the rim.

Top with 2 tablespoons whipped cream if using, and finish with a maraschino cherry. Serve immediately with a straw and long spoon.

Vanilla Cream Soda

Fill a highball glass with 4 ice cubes.

Add 1½ tablespoons vanilla syrup (or 1 tsp vanilla extract mixed with 1 tsp simple syrup) to the glass.

Pour 8 fl oz chilled club soda slowly over the syrup and ice to preserve carbonation, stirring gently once with a bar spoon to combine.

Float 2 tablespoons of lightly chilled heavy cream (or half-and-half) on top by pouring over the back of a spoon to create a layered cream effect.

Garnish with a lemon twist or mint sprig if desired and serve with a straw. Stir before drinking to integrate the cream with the soda.

Chocolate Soda Float (Chocolate Fizz)

Place 2 scoops of chocolate ice cream into a chilled or room-temperature tall glass.

Slowly pour 10 fl oz chilled cola or chocolate soda down the side of the glass to control foaming; leave a little room at the top.

Sprinkle 1 teaspoon chocolate shavings or a dusting of cocoa powder on top for extra chocolate aroma (optional). Serve with a straw and spoon.

Citrus Fizz (Sparkling Lemon-Lime Float)

Place 2 scoops of lemon sorbet or lime sherbet into a chilled glass.

Slowly pour 10 fl oz chilled lemon-lime soda over the sorbet, pouring down the side to limit overflow.

Garnish with a lemon or lime slice on the rim. Serve immediately — the sorbet will foam and produce a light slushy texture.