With the hurricane behind us and the sun back out, it’s time to enjoy what’s left of the summer. Might we suggest doing so with a homemade version of BONDST’s Mugicha Float? Executive chef Marc Spitzer collaborated with house mixologist Warren Hode on the recipe for this boozy dessert (or is it a spoonable cocktail?), which the two share here.
“We were looking to make a great summertime classic drink. An upscale adult version of a root-beer float was one idea we were toying with,” says Spitzer. “We wanted to have all of the familiar flavors but with more depth, so that’s where the barley-infused bourbon comes in. It gives the drink a real earthiness. The sake ice cream topped off with fresh root beer and root-beer leaves help bring it all together. A classic reborn.”
Mugicha Float by chef Marc Spitzer and mixologist Warren Hode, of BONDST
For the Barley Tea-Infused Bourbon:
In an airtight container, place two bags of mugicha (Japanese barley tea) in 1 liter of your favorite bourbon, and infuse overnight at room temperature.
For the Float:
2 ounces mugicha-infused bourbon
2 dashes Aztec Chocolate Bitters
organic root beer, to top
3 scoops ice cream
1 sassafras (root beer) leaf, to garnish
In a mixing glass, combine the bourbon, bitters, and some ice. Shake vigorously. Pour into a tall glass and top with a little root beer, leaving room for the ice cream. Add three small scoops of your favorite ice cream, garnish with a sassafras leaf, and serve.