Aaron Brrr
Alcoholic milkshakes (as some bars refer to them) are not new to the Twin Cities at this point; there are other places doing them, and I’ve had some very good versions around town.
At the Hi-Lo Diner these drinks are referred to as "ice cream cocktails;" bar manager Ryan Barott says he doesn't want to insult the quality of the ingredients used in them.
There are several ice cream cocktails on the menu at the Hi-Lo, including new twists on old-school classics like the Grasshopper or Brandy Alexander. There are also several custom concoctions on the menu, including the cleverly named Aaron Brrr.
It uses Plantation Dark Rum from Pierre Ferrand -- a rum that's good enough on its own to be sipping rum; house-made orgeat syrup; and a Swedish punsch with a cinnamon kick called Geijer Glögg. A crushed pecan garnish adds some texture and a saltiness that offsets the creamy ice cream perfectly.
If I had to grade cocktails, I’d give this one an A+!
Recipe:
- ½ banana
- 1 oz Plantation Dark Rum
- ½ oz Geijer Glögg
- ½ oz heavy cream
- ½ oz Orgeat syrup
- 200 grams of vanilla bean ice cream
Instructions:
Combine all ingredients in a blender (or milkshake machine) and blend until smooth. Pour into a stemmed glass, and serve with 3 crushed pecans on top.
The Hi-Lo Diner opens in Minneapolis’s Longfellow neighborhood on Monday March 28, 2016. They will serve traditional diner fare from scratch, from early in the morning until late at night.
4020 E. Lake Street
Minneapolis, MN 55408