Boston Cooler Food
BOSTON COOLER
Despite the name, the Boston Cooler is a Detroit original. To be properly enjoyed, you must use Vernor's as your ginger ale. However, as it's not readily available in all markets, substitute other brands if you must.
Provided by Seattle Dad
Categories Drinks Recipes Shakes and Floats Recipes
Time 5m
Yield 2
Number Of Ingredients 2
Steps:
- Combine the ginger ale and ice cream in a blender; blend until smooth.
Nutrition Facts : Calories 124.5 calories, Carbohydrate 22.5 g, Cholesterol 13.9 mg, Fat 3.5 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 2.1 g, Sodium 46.4 mg, Sugar 21.7 g
BOSTON COOLER
Grew up on this great float. This can be made sugar free too. Using sugar free ice cream and diet pop.
Provided by Scotty Callies Mom
Categories Beverages
Time 2m
Yield 1 float, 1 serving(s)
Number Of Ingredients 2
Steps:
- pour ginger ale in very large glass.
- add 1 large scoop of ice cream.
- It will foam quite a bit. You may add more ginger ale or ice cream, to suit you taste.
- Enjoy!
Nutrition Facts : Calories 219.6, Fat 7.3, SaturatedFat 4.5, Cholesterol 29, Sodium 69.9, Carbohydrate 37, Fiber 0.5, Sugar 35.2, Protein 2.3
BOSTON COOLER
Make and share this Boston Cooler recipe from Food.com.
Provided by ratherbeswimmin
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Add rum, lemon juice, and sugar to a cocktail shaker filled with ice.
- Shake vigorously; strain into a chilled glass over ice cubes.
- Top with club soda, stirring gently; drop in a lemon twist.
Nutrition Facts : Calories 141.9, Sodium 0.7, Carbohydrate 3.8, Fiber 0.1, Sugar 2.8, Protein 0.1
ORANGE BOSTON COOLER
Typically made with vanilla ice cream and ginger ale, this Boston Cooler gets an orangey update with orange sherbet and home-made ginger ale.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 4
Number Of Ingredients 4
Steps:
- Make ginger ale: Place ginger syrup in a large pitcher; stir in seltzer. Place 1 scoop vanilla ice cream in the bottom of each of four glasses. Top each with 2 scoops orange sherbet; pour ginger ale to fill glasses. Serve immediately
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