Bourbon Root Beer Ice Cream Float

Bourbon Root Beer Ice Cream Float


8 servings


Bourbon Root Beer Syrup

  • 1 cup Turbinado Sugar
  • 1 cup water
  • ¼ cup bourbon
  • 1 tablespoon root beer concentrate

Ice Cream Float

  • 2 quarts (8 fl. oz. bottle per serving) club soda
  • 2 pints (½ gallon) vanilla ice cream


Bourbon Root Beer Syrup

In a medium saucepot over medium-high heat, whisk sugar and water together and bring to a boil, whisking until sugar dissolves. Boil 5 minutes to reduce syrup to 1 cup total then remove from heat and cool to room temperature.

Stir in bourbon and root beer concentrate. Store in airtight container at room temperature until ready to serve


Pour 1 cup (8 fl. oz.) club soda into a tall glass.

Stir in 2 tablespoons (1 fl. oz.) or more to taste of Bourbon Root Beer Syrup.

Top with 1/2 cup scoop of ice cream and ice, if desired.


Bourbon Root Beer Syrup recipe makes about 1 ¼ cups (up to 12 servings) and can be made and held refrigerated up to 2 weeks.