The resurgence of boozy ice cream cocktails in Des Moines is a delightful trend that harkens back to the indulgent dessert drinks of the 1950s and 60s. This trend is a nostalgic trip down memory lane, offering a unique twist on the classic 'supper club' experience. It's a fascinating blend of old-world glamour and modern creativity, and it's taking the city by storm.
Johnny's Italian Steakhouse is at the forefront of this revival, with a full menu dedicated to these cocktails. Their Golden Cadillac is a standout, a creamy classic that feels like a time machine to the Rat Pack era. It's a rich, smooth indulgence, made with Galliano, white crème de cacao, vanilla ice cream, and whipped cream. This cocktail is a testament to the era when dessert drinks were glamorous, celebratory, and decadent.
The Grasshopper, a cool, minty classic, is another highlight. It's a timeless drink with a twist, made with crème de menthe and crème de cacao. The Brandy Alexander, a refined and velvety cocktail with cognac and crème de cacao, is a perfect example of the era's refined taste. The Pink Squirrel, with its almond and chocolate flavors, is a sweet, nostalgic treat. And the newcomer, the Espresso Cream Dream, adds a modern twist with Revelton Cream Whiskey and coffee liqueur.
These cocktails are not just about nostalgia; they're about creating an experience. Tony Shepard, the chief operating executive, emphasizes this point, stating that these drinks are inspired by a time when going out for a drink was an experience. It's about making dessert feel like an event, a celebration.
Jesse's Embers, a tiny, wood-paneled supper club, takes this concept to its purest form. Instead of traditional desserts, they finish meals with Brandy Alexanders, Pink Squirrels, and Grasshoppers. It's a true expression of the Midwestern tradition, with steaks cooked over an open flame and ice cream cocktails as the final chapter to dinner.
For those seeking a more playful take, Zombie Burger's Drink Lab offers a unique twist. They can transform any of their milkshakes into spiked adult versions, making dessert the primary attraction. The Zombie Unicorn and Human Centipede are prime examples, with added alcohol to create a boozy punch.
This trend is more than just a return to a bygone era; it's about creating a unique dining experience. It's a blend of nostalgia, creativity, and a desire to make dessert feel like an event. As Susan Stapleton, the entertainment editor and dining reporter, notes, this trend is a fun way to cool off and toast to a city that knows how to have fun. So, raise a glass and indulge in these delicious, boozy ice cream cocktails!
