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Ingredients
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Float Base
Boozy Additions
Garnish
Method
Float Base
Chill glass
Place a tall glass (12–16 oz) in the freezer for 5–10 minutes to chill. This helps keep the float colder longer.
If using crushed ice, add 1/4 cup to the bottom of the chilled glass to keep the float extra cold (optional).
Add 3 generous scoops of vanilla ice cream into the chilled glass, arranging so there's room for liquid and foam.
Pour 12 fl oz of chilled root beer slowly down the inside of the glass so it cascades around the ice cream, letting foam develop naturally. Stop pouring when foam reaches near the rim to avoid overflow.
Boozy Additions
Gently drizzle 1 fl oz vanilla vodka and 1/2 fl oz spiced rum over the ice cream and foam. Pour slowly so the alcohol mixes with the top foam rather than causing excessive bubbling.
Using a long spoon, gently stir just once or twice to incorporate the alcohol into the float without deflating all the foam. Leave a frothy top.
Garnish
Top the float with about 2 tablespoons of whipped cream in a small swirl.
Finish with a maraschino cherry on top of the whipped cream. Insert a straw and a long spoon for serving.
Serve immediately while cold and frothy. Advise guests to sip the float slowly — the alcohol is integrated into the drink and can be stronger than it tastes.