Who Put the Whiskey in My Milkshake?

[BluesDaddy]

By STEVEN STERN
Published: September 7, 2010


THERE is bourbon in the Bourbon Street milkshake, served at Brooklyn Bowl, the loud, slick palace of fun that opened last year in Williamsburg. There’s also a sizable gobbet of Nutella, its nutty richness meant to evoke pralines — and by extension New Orleans, and by further extension the wild time you might have in New Orleans but are now presumably having in Brooklyn. And, of course, there is ice cream — the good stuff, with egg yolks and real vanilla, certainly better than anything you’ve ever eaten in a bowling alley...(read it all here (http://www.nytimes.com/2010/09/08/dining/08shake.html?_r=1))

[cowdery]

Lynn's Paradise Cafe, a Louisville original, makes a Bourbon Ball Milkshake with real Woodford Reserve Bourbon.

[TomH]

Lynn's Paradise Cafe, a Louisville original, makes a Bourbon Ball Milkshake with real Woodford Reserve Bourbon.

Last year I had a great milkshake at BLT Burger in the Mirage in Las Vegas that had Makers Mark as a component (can't remember all the rest but I do remember it also had caramel)

Tom

[MarkEdwards]

My favorite 'milkshake' is still the annual Evan Williams eggnog. Yum! Almost time for the next batch!

[pepcycle]

A South African Tradition is the Dom Pedro. Locals order it with double scotch, Three Ships, if its available. Our hosts at the World Cup, made it their mission to help us find the best one in Johannesburg.
The Foo Foo version is made with Amarula. Strictly for tourists, I'm told.

I think the best one was from a local Mediteranean chain called Piatto. The key is too leave the ice cream a little chunky and not add too much Kahlua.

I've tried to make them at home, but haven't nailed the right proportions (yet)

[cowdery]

A South African Tradition is the Dom Pedro. Locals order it with double scotch, Three Ships, if its available. Our hosts at the World Cup, made it their mission to help us find the best one in Johannesburg.
The Foo Foo version is made with Amarula. Strictly for tourists, I'm told.

I think the best one was from a local Mediteranean chain called Piatto. The key is too leave the ice cream a little chunky and not add too much Kahlua.

I've tried to make them at home, but haven't nailed the right proportions (yet)

Was the Amarula the Amarula Cream or the Amarula Brandy?

[pepcycle]

Chuck,
It was the Cream, which was also used in a local shooter called The Springbok(after the local Rugby Team ala Invictus)