Margarita float, coming right up!

Well, these aren’t your grandma’s ice cream floats.  Unless your grandma likes a little ice cream with her booze.  And not just any ice cream, but some flipping homemade lime sherbet.

I totally got the idea for a boozy float from these wine floats, but wanted to make something for Cinco de Mayo.  And since tacos, which is what I typically eat on May 5th, and margaritas are synonymous, I knew it just had to be a margarita float.

Butttt, I’m not 100% sure how compatible margaritas and vanilla ice cream would be, so insert the lime sherbet.

Unfortunately, if you read my previous blog post, the struggle for finding plain lime sherbet was real, folks. And Cinco de Mayo came and went.

However, the idea didn’t.  Not in the least.

Fortunately, my dreams consisted of making the most perfect summery drink, so these floats just had to happen.  HAD to.

This desire led me to make sherbet for the very first time ever.  And for that I am not mad.

You could definitely add some club soda to get that fizzy effect that makes a float famous, but I liked keeping them simple with my two new favorite things ever.  The sherbet led enough sweetness that it was completely unnecessary to add any sweetener to the margarita. And the overall drink was strong enough that I felt tipsy mid-day after finishing this photo shoot.

And obviously consuming both drinks.

So, I’d say my version of a boozy float was a success.

Margarita Float

serves 1

• 1-2 scoops of lime sherbet
• 1 1/2 oz. silver tequila
• 1 oz. triple sec
• 3/4 oz. fresh lime juice

Put 1-2 scoops of lime sherbet into a glass.

In a shaker, add the tequila, triple sec, and lime juice.  Shake.

Pour over sherbet.

 

 

 

Let’s make all the cocktails boozy floats.