The Root Beer Float Recipe

Chill glass

Place a tall chilled pint or highball glass in the freezer for 5–10 minutes, or fill with ice and cold water while preparing ingredients to ensure the drink stays cold.

Optional ice

If you prefer the drink very cold and slightly diluted, add 3 ice cubes to the glass. If you want a classic float with minimal dilution, skip ice and use chilled root beer and a chilled glass.

Add spirits

Pour 1 fl oz Jägermeister and 1/2 fl oz Licor 43 into the chilled glass. Gently swirl the glass once to combine the two liqueurs.

Add root beer

Slowly pour 8 fl oz chilled Barq's Root Beer down the side of the glass over the back of a spoon (or tilt the glass) to preserve carbonation and create a stable head for the float. Leave about 1–1.5 inches of headroom for the whipped Baileys or ice cream.

Whipped Baileys float

Using a spoon, gently dollop 2 tablespoons of whipped Baileys Irish Cream on top of the root beer. It will sit on the foam and create the 'float' effect. If using canned whipped cream spiked with Baileys, dispense a small swirl (about 2 tablespoons).

Optional ice cream float

For a richer dessert-style float, instead of whipped Baileys, add 1 scoop of vanilla ice cream into the glass and then slowly top with root beer as above. After the ice cream settles, drizzle 1/2 fl oz Licor 43 or the Baileys on top.

Garnish and serve

Garnish with a maraschino cherry or a root beer barrel candy on a cocktail pick if desired. Serve immediately with a straw and a long spoon to enjoy both the creamy float and the fizzy root beer.