About this Cocktail
I found the Peychaud ice cream recipe from Giovanni Martinez who works at Sadie in L.A. I just tweaked it a bit by adding ice cold Gin to the float.
Two scoops Peychaud ice cream
1/2 oz. freezer cold gin (I used Tanquery Malacca)
Topped with Sanbitter Pelligrino
Build as above with a slight stir at the end with a drinking spoon. Cheers!
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