Okay, it’s officially you versus the blazing August sun. But now in your corner: these five desserts, which all involve about a cocktail’s(-ish) worth of booze... and an ice cream cone’s worth of ice cream. Advantage: you.
Usually, an affogato is coffee poured over ice cream. Usually. Go to Cecconi’s, and you’ll see they’ve confused it with a Negroni—so that’s gin, Campari and sweet vermouth poured over ice cream. Okay, so it’s sorbet. Man, they’re so confused. Delicious, delicious confusion...
This almond torte is not like other almond tortes. Yes, there’s vanilla ice cream. Not such an unusual side. But it seems to have a potent sherry-fennel sauce dumped all over it. Now how’d that happen...
So there were these two shivering scoops of Madagascar vanilla ice cream. They yearned to bathe in 3/4 of an ounce of vodka and 1/4 of an ounce of allspice dram. At Chi Lin, the scoops attained true happiness. Then you ate them.
When it’s hot—like, really hot—there’s just something about a gin and tonic that seems better than water. And sure, you’ll accept a G&T in sorbet form, if it’s from José Andrés, with some fizzy tonic espuma and lemon. Hell, maybe two.
Desperate Augusts call for desperate measures. If you just need a truck, in your backyard, with some ice cream involving lemon, lime, triple sec and a shot of tequila... this is your truck. From Ice-Cream Lab. They’re here for you in your month of need.
