There’s nothing quite as nostalgia-inducing as an old-fashioned sundae or a root beer float to go with your fries. But while milkshakes have become ubiquitous (Momofuku Milk Bar, In-N-Out, every burger joint in your hood), soda floats have gone the way of Pop Rocks—you love them, but can never find them.
Luckily, several old school soda fountains still exist—churning out decadent sundaes, Purple Cows, egg creams, and milkshakes (of course). Brooklyn Farmacy & Soda Fountain in New York serves stellar egg creams; Mitchell’s Ice Cream in San Francisco is renowned for its sundaes and banana splits. The newest kid on the block is a colorful little soda fountain at Bubby’s High Line in New York City, serving housemade ice cream, syrups, sodas, and toppings.
“We decided to open a soda fountain in Bubby’s because it fits with our mission to defend the American table,” says owner Ron Silver. “It’s a part of history the people forget, and it offers something that people miss.”
Since strawberries are just starting to pop up in farmers’ markets everywhere (and the weather has taken a turn for the better), we asked Ron to come up with a signature float for Opening Ceremony. The result? A creamy, citrus-laced berry float that tastes every bit like a strawberry shortcake.
The Opening Ceremony Strawberry Whip
2 ounces fresh strawberry syrup
Two 2-ounce scoops of good vanilla ice cream
6 ounces seltzer water
1. Place a scoop of vanilla ice cream in the bottom of a soda glass.
2. Add 2 ounces of strawberry syrup to the glass (see recipe below).
3. Slowly pour the seltzer over the syrup and ice cream and stir vigorously with a spoon.
4. Top with a final scoop of vanilla ice cream and a strawberry slice.
Fresh Strawberry Syrup (Makes 12 ounces)
1 cup chopped fresh strawberries
½ cup sugar
3 tablespoons fresh orange juice
½ teaspoon orange zest
1. Place chopped berries, sugar, and orange zest in a bowl and let sit for one hour.
2. Add juice and mix thoroughly.
3. Wrap bowl in plastic and place over a pot of boiling water until completely broken down.
4. Puree until relatively smooth. Strain and let cool. Keep it wrapped in the refrigerator. Keeps for two weeks.
BUBBY'S
71 Gansevoort St.
New York, NY 10014
MAP
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The Opening Ceremony Strawberry Whip Float. Photo by Jessica Chou
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Luckily, several old school soda fountains still exist—churning out decadent sundaes, Purple Cows, egg creams, and milkshakes (of course). Brooklyn Farmacy & Soda Fountain in New York serves stellar egg creams; Mitchell’s Ice Cream in San Francisco is renowned for its sundaes and banana splits. The newest kid on the block is a colorful little soda fountain at Bubby’s High Line in New York City, serving housemade ice cream, syrups, sodas, and toppings.
“We decided to open a soda fountain in Bubby’s because it fits with our mission to defend the American table,” says owner Ron Silver. “It’s a part of history the people forget, and it offers something that people miss.”
Since strawberries are just starting to pop up in farmers’ markets everywhere (and the weather has taken a turn for the better), we asked Ron to come up with a signature float for Opening Ceremony. The result? A creamy, citrus-laced berry float that tastes every bit like a strawberry shortcake.
The Opening Ceremony Strawberry Whip
2 ounces fresh strawberry syrup
Two 2-ounce scoops of good vanilla ice cream
6 ounces seltzer water
1. Place a scoop of vanilla ice cream in the bottom of a soda glass.
2. Add 2 ounces of strawberry syrup to the glass (see recipe below).
3. Slowly pour the seltzer over the syrup and ice cream and stir vigorously with a spoon.
4. Top with a final scoop of vanilla ice cream and a strawberry slice.
Fresh Strawberry Syrup (Makes 12 ounces)
1 cup chopped fresh strawberries
½ cup sugar
3 tablespoons fresh orange juice
½ teaspoon orange zest
1. Place chopped berries, sugar, and orange zest in a bowl and let sit for one hour.
2. Add juice and mix thoroughly.
3. Wrap bowl in plastic and place over a pot of boiling water until completely broken down.
4. Puree until relatively smooth. Strain and let cool. Keep it wrapped in the refrigerator. Keeps for two weeks.
BUBBY'S
71 Gansevoort St.
New York, NY 10014
MAP
The Opening Ceremony Strawberry Whip Float. Photo by Jessica Chou
Strawberry syrup ready to be puréed.
The final product.