Ingredients:
2 (1oz) scoops White Russian Ice Cream
3-4oz chilled Whynatte (what’s that, you ask?) or latte
1oz vodka
1oz chocolate syrup
Directions:
Drizzle bottom of glass with chocolate sauce. Drop 2 scoops White Russian Ice Cream in glass. Shake vodka and chilled Whynatte together in shaker. Pour over top Ice Cream. Serve immediately.
]]>Ingredients:
1 oz Peach Lambic Ice Cream
.5oz Raspberry Liqueur (substitute with any berry liqueur)
4oz dry champagne or prosecco
Directions:
Pour raspberry liqueur into bottom of chilled flute glass. Pour champagne in halfway, letting bubbles settle. Drop in 1 scoop of Peach Lambic. Serve immediately (and watch the magic happen).
]]>You’ll be able to find it at several craft beer and liquor stores in the beginning of September. Want to make sure your local package store is on the list? Let us know in the comments below.
Feeling inspired? Try this recipe for Cranberry and Rhubarb Pie topped with a healthy scoop. Cheers!
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Ingredients:
Waffle:
2 cups self-rising flour
1 bottle (12oz) beer (we like Triple Karmeleit)
½ cup unsalted butter, melted
¼ cup milk
2 eggs, separated
1 tablespoon honey
1 teaspoon vanilla extract
Lindemans Framboise Lambic Sauce (from Merchantduvin.com):
2 pints fresh raspberries
0.25 cup sugar
1 tsp lemon juice
2 tsp Lindemans Framboise Lambic
1 pint Peach Lambic ice cream
Directions:
Begin with sauce. Combine raspberries and sugar in saucepan. Cook under low heat until raspberries are broken down – about 10 minutes. Remove from heat and add remaining ingredients. Strain to remove seeds. Set aside.
Preheat a waffle iron according to manufacturer’s instructions. Combine flour, beer, butter, milk, egg yolks, honey, and vanilla in a large bowl; stir until the mixture is smooth. In a separate bowl, beat egg whites until stiff peaks form. Gently fold egg whites into batter.
Spray preheated waffle iron with non-stick cooking spray. Ladle the batter into waffle iron. Cook the waffles until golden and crisp.
Cut waffles to desired size and place in a bowl. Drizzle 2-4oz Raspberry sauce over warm waffle. Scoop 1-2oz Peach Lambic ice cream on top. Serve immediately.
]]>The second standout in our minds is a place that doesn’t physically stand out at all – in fact, it’s literally hidden. Paper Plane is tucked behind Victory Sandwich Bar in downtown Decatur, GA. The unassuming entrance, a black door that reads “Members and Non Members Only,” opens up to to reveal a warm, convivial, but intimate space. Paul Calvert, who helms the operation, carefully selected each detail. From the gorgeous (single tree) wood paneling to the giant globe fixtures – it’s a treasure worth the hunt. And It was the perfect setting to capture the vibe of our brand.
So we’ll let you in on a secret: all of the gorgeous photography you see featured on this site took place in Paper Plane. We owe a huge thanks to Paul for allowing us to takeover for a couple hours. He is as friendly as he is talented – we can’t say enough good things about the restaurant and his crew. On that note, the whole shoot would not have been possible without the broader support from our talented (and good-looking) friends. Special thanks goes to Dave from Three Owl Media for his camera work, as well as our lead designer, Nick from Ogilvy Atlanta, for his creative direction. Cheers, friends.
Ingredients:
1-1/2 cups sugar
3 tablespoons all-purpose flour
1-1/2 cups sliced fresh or frozen rhubarb, thawed and drained*
1-1/2 cups fresh or frozen cranberries, halved
1-1/2 cups chopped peeled tart apples
1/4 cup melted butter
Pastry for double-crust pie (9 inches)
1 pint Pumpkin Ale Ice Cream
Directions:
Preheat oven. In a large bowl, combine sugar and flour; stir in rhubarb, cranberries and apples. Line a 9-in. pie plate with bottom pastry; add filling evenly.
Cover with crust. A lattice crust is preferred. Seal and flute edges. Brush crust with melted butter. Bake at 450° for 10 minutes. Reduce heat to 350° bake 40 minutes longer or until filling is bubbly. Cover edges loosely with foil to prevent overbrowning if necessary.
Let cool uncovered for ~20 mins. Slice a portion of desired size, and top with 2-3oz of Pumpkin Ale Ice Cream. Serve immediately.
Note: If using frozen rhubarb, measure rhubarb while frozen, then thaw completely. Drain in a colander, but do not press liquid out before mixing in.
]]>” (CNN) — It’s not long now. The end of summer. That’s not bad news for everyone. Fall fashion fans. Parents who have spent enough quality time with their kids. Halloween enthusiasts.
But it is the last chance to savor some amazing foods that will be gone when summer is over, or not long afterward. Here are some things to try before it’s too late:
….
Peach Lambic Ice Cream: Turner Field — Atlanta, Georgia (@FrozenPints @Rathbunkevin)
Turner Field’s days are numbered: In 2017, the Braves will move to a brand-new $670 million home. But while they keep playing (into October if they can make it past the regular season, fingers crossed), there’s the chance to have Frozen Pints: Craft beer–infused ice cream in cool flavors like malted milk–chocolate stout, vanilla bock, brown ale chip and peach lambic. Added bonus: A few sections away, you can get Kevin Rathbun’s sliced sirloin sandwich with horseradish cream. “
If you aren’t convinced, two words: Unlimited Samples.
Find the posting for you:
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