Strawberry Root Beer Recipe

Make the purée

Place the hulled, quartered strawberries in a small blender or food processor. Add the simple syrup and lemon juice. Purée until smooth, about 15–20 seconds. Taste and adjust sweetness with additional simple syrup if needed.

If you prefer a very smooth texture, pass the purée through a fine-mesh sieve into a small bowl, pressing with the back of a spoon to extract all liquid. Discard seeds/solids.

Chill the purée in the refrigerator while you prepare the glass and other components (or use immediately if cold).

Prepare glass

Select a tall chilled glass (collins or pint glass). If desired, swirl a teaspoon of strawberry purée around the inside of the glass to create streaks for presentation.

Add vodka and purée

Pour 2 oz Stoli Vanilla Vodka into the glass. Add 1 to 1.5 oz of the prepared strawberry purée (depending on desired fruit intensity).

Top with root beer

Slowly pour 6 oz chilled 1919 Root Beer into the glass over the back of a spoon or down the side to preserve carbonation and create a layered look. Pour gently to avoid excessive foaming.

Add ice cream float

Using a spoon or an ice cream scoop, gently place 1–2 scoops (about 2 scoops total) of slightly softened vanilla ice cream on top of the root beer. The ice cream will float and create a creamy head reminiscent of a root beer float.

If the drink foams up too much, wait 10–20 seconds for the foam to settle before proceeding with garnish.

Garnish the ice cream with the reserved fresh strawberry sliced or halved and optionally a small sprig of mint.

Serve with a long spoon and a straw. Encourage the drinker to break up the ice cream into the soda to combine creamy vanilla, strawberry, root beer, and the vanilla vodka.

Enjoy responsibly.