we'll all float on

When it comes to ice cream floats, two options come to mind: root beer or Coke. I never thought there was more to the float world.

Then, one quiet day, the folks of Tastings in New York told me about an entirely new float. These floats were a giant hit at their summer parties. They involved alcohol. Also fruit. The visionary creation? Prosecco floats!

Bon Appetit introduced Tastings to the light-alcoholic-fizziness-meets-strawberry-sorbato combo. And the drink is, I’ve decided, the perfect hot-day refresher. It’s also such a pretty addition to a bridal or baby shower. And while Bon App’s homemade sorbato (sorbet-meets-gelato) sounds delicious and not-that-hard-to-make, my approach is especially low-tech.

Spiked Floats

Place 1-2 scoops of store-bought sorbet of your choice—Haagen-Dazs’ strawberry, raspberry and peach are all great. Fill glass with Prosecco or other sparkling wine; 7 Up also works for a teetotaler version. Add 3 or so raspberries or other pretty fruit. Serve.

And be forewarned: This opens up an entire world of spiked floats. After this, I was an unstoppable-spiked-float force. I created what I call a Southern Spritzer by adding the leftover peach sorbet to 7 Up and bourbon and am officially smitten with this drink. I’m now contemplating my next spiked float move….

Sending out a summery Evite invitation like the one below instantly conjures images of cold drinks and a relaxed vibe.

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