Dessert Meets Happy Hour in These Spirited Shakes
The much-loved, creamy milkshake is becoming buzz-worthy again. According to the Dairy Alliance, the first milkshakes in 1885 consisted of cream, eggs and whiskey. These boozy mixtures were replaced by kid-friendly concoctions made with flavored syrups and malted milk in the early 1900s. It wasn’t until 1922, two years after national Prohibition outlawed alcohol, that ice cream became the main ingredient. By the 1930s, milkshakes were a common treat.
The recent trend in loaded milkshakes piled high with toppings stirred renewed interest in spiked versions of the nostalgic treat. Now ordered typically as an after-dinner dessert, these milkshakes may include coffee liqueur, Irish cream, amaretto, bourbon or rum.
Known for their hand-blended, over-the-top milkshakes, The Pennant in Topeka mixes UV Cake Vodka, Fireball, peanut butter whiskey, or coffee liqueur into any of the six milkshakes on their menu.
“I think the idea behind that coincides with drinks like the White Russian that are blended with cream,” says the restaurant’s general manager, Todd Renner.
The Pennant began serving milkshakes with alcohol when it opened a little over six years ago, according to Renner.
“It was something that was fun and unique, and it was a good opportunity for us with having milkshakes on the menu already, kind of the next step was the adult milkshake,” Renner says. “They have been popular all along.”
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GUNNAR’S BOURBON COMPANY
Sedan
The spiked milkshakes offered at Gunnar’s Bourbon Company in Sedan came about by accident, says Bill Kratsas, partner-manager.
With their distillery attached to the 120-year-old former Bradford Hotel, Kratsas and his partner suddenly found themselves in restaurant management. Exploring menu options one night, they began making some of what he calls “dessert-type, boozy items.”
“It came to mind, ‘Hey, let’s incorporate these great old-fashioneds into some sort of dessert,’ and we came up with the milkshakes,” he says.
The classic old-fashioned, one of the most popular cocktails in the nation, is a combination of bourbon whiskey, sugar, bitters and a dash of water. The Gunnar’s maple bacon old-fashioned milkshake starts with Gunnar’s bourbon, ice cream and milk.
“Then we add a number of things: caramels and chocolates and, of course, a candied bacon garnish,” Kratsas says. “It makes for a great boozy dessert.”
Another option is the pecan old-fashioned milkshake, made with the same ingredients but substituting pecan old-fashioned cocktail ingredients for the maple bacon; both milkshakes are topped with whipped cream, candied bacon, and a preserved Italian cherry.
BRGR
Prairie Village
Three boozy milkshakes grace the menu at BRGR in Prairie Village. The brandy Alexander includes brandy and créme de cacao; the Revolver is made from bourbon, malted milk and Caffè Amaro, and the Kansas Grasshopper consists of créme de menthe, créme de cacao, and chocolate chips. BRGR’s regional beverage director, Daniel Orr, prefers Kahlúa in his milkshake and suggests asking the bartenders to add your favorite mix-in.
