This grown-up root beer float has been my summer guilty pleasure since the first time I combined two favorite things: old-fashioned soda-shop nostalgia and a bold peanut butter whiskey. I discovered the combination on a warm evening when I wanted dessert and a simple cocktail in one glass. The first sip surprised me. The hot, toasted peanut notes of the whiskey threaded through the cold, sweet vanilla, while the root beer added a bright, spicy lift that kept each mouthful interesting. It is one of those recipes that turns quick entertaining into a memorable moment.

I love that this treat is both playful and sophisticated. It holds the childhood memory of a classic float while introducing an adult counterpoint in the form of Skrewball peanut butter whiskey. Texturally the drink has it all: effervescent bubbles, velvety ice cream, a creamy whipped crown, and a satisfying crunch from chopped peanuts. Serve it on a porch at dusk or keep it as a delightful solo indulgence. Once you try it, you will find reasons to make it again and again.

Ingredients

• Root beer: Use 4 to 6 ounces of a high-quality craft root beer for the best spice and vanilla notes. I prefer a naturally brewed brand like A&W or a craft root beer with birch and sarsaparilla extracts. Chill bottles ahead of time so the foam is lively but the drink is cold.
• Skrewball peanut butter whiskey: 1 and 1/2 ounces or one standard shot. The whiskey provides a pronounced peanut butter flavor; if you do not have Skrewball, choose a peanut-flavored spirit or a peanut-infused liqueur. Keep it chilled if preferred so the pour cools the glass slightly.
• Vanilla ice cream: Two scoops, about 1 cup. Use a rich, full-fat vanilla for a creamy mouthfeel. Brands with real vanilla bean or French-style custard bases will add depth; Breyers or Haagen-Dazs work well. Slightly softened ice cream integrates more easily into the foamy float.
• Whipped cream: Store-bought or freshly whipped, for a light cloud on top. Freshly whipped cream with a touch of vanilla and powdered sugar lifts flavor and texture.
• Peanut butter drizzle: Warm a few tablespoons of creamy peanut butter until pourable. Use unsweetened for a saltier contrast or regular creamy for a sweeter finish.
• Crushed peanuts: A small handful for crunch and visual appeal. Lightly toast raw peanuts in a dry skillet for one to two minutes for a brighter nutty aroma.

Instructions

Chill and prepare: Place a large soda glass or milkshake glass in the freezer for 10 to 15 minutes prior to assembling. Chill keeps the foam lively and slows melting. Have your ice cream slightly softened so scoops drop easily but still hold shape. Pour root beer: Pour 4 to 6 ounces of root beer slowly down the side of the chilled glass at a 45 degree angle to control foam. Stop about one inch from the top to leave room for ice cream and whiskey. The slow pour reduces excessive overflow and keeps carbonation lively. Add whiskey: Measure 1 and 1/2 ounces (one shot) of Skrewball peanut butter whiskey and gently pour it into the glass. It will mingle with the root beer and create a creamy, peanut-laced aroma. If serving multiple people, pour whiskey after root beer for consistent layering. Drop in ice cream: Carefully add one to two scoops of vanilla ice cream, guiding the scoops so the glass does not overflow. The ice cream will float and form a creamy dome. Use an ice cream scoop dipped briefly in warm water for cleaner scoops and easier release. Top and finish: Finish with a swirl of whipped cream, a warm peanut butter drizzle, and a sprinkle of crushed peanuts. Serve immediately with a long spoon and a straw so the fizz and cream can be enjoyed together.

Storage Tips

Because this treat contains ice cream and soda, store components separately. Keep root beer sealed and chilled in the refrigerator. Store whiskey at room temperature or chilled if you prefer cool pours. Make peanut butter drizzle ahead and refrigerate in an airtight container for up to one week; warm gently before serving. Assembled floats do not store well; they should be enjoyed immediately. If you must prepare elements in advance, scoop ice cream into single-serve containers and freeze until ready to serve.

Ingredient Substitutions

If you do not have Skrewball, substitute with 1 and 1/2 ounces of a nut liqueur such as Frangelico plus a half teaspoon of creamy peanut butter warmed until pourable. For a dairy-free option use coconut milk ice cream and whipped coconut cream; note that the flavor profile shifts toward coconut and the texture becomes slightly lighter. For nonalcoholic servings, use 1/2 teaspoon peanut butter and a teaspoon of simple syrup stirred into the root beer to mimic the peanut sweetness.

Serving Suggestions

Serve in tall soda glasses with a straw and long spoon for scooping. Garnish with a short wafer cookie or a chocolate-dipped pretzel for contrast. Pair with salty snacks like kettle-cooked chips or barbecued wings to balance sweetness. For a dessert course, place the float alongside warm brownies or a slice of pecan pie to echo the nutty flavors.

Cultural Background

The float traces back to early 20th-century soda fountains where carbonated beverages were paired with ice cream to create creamy, effervescent treats. This adult version nods to that history while embracing contemporary flavored spirits. Peanut butter whiskey itself is a modern American innovation, blending traditional whiskey production with dessert-forward flavoring to create a new category of sipping spirits that cross the line between cocktail and confection.

Seasonal Adaptations

In summer, use extra-chilled glasses and garnishes like fresh berries for brightness. In autumn, swap the root beer for a spiced cola and add a pinch of cinnamon to the whipped cream. For winter holidays, top with crushed peppermint and use a holiday spice root beer variant if available. These small changes allow the treat to adapt to the seasons while keeping the same comforting structure.

Meal Prep Tips

For small parties, pre-scoop ice cream into silicone-lined muffin tins and freeze until firm; pop and store in a freezer bag so you can assemble quickly. Warm the peanut butter drizzle in a small saucepan or microwave in short bursts and transfer to a squeeze bottle for easy finishing. Keep root beer bottles chilled and open each just before pouring to preserve carbonation. Have the garnish station ready with whipped cream, peanuts, and skewers for cookies or pretzels.

This simple, nostalgic treat is a delightful way to end a meal or enliven a backyard gathering. It combines playful presentation with unexpected flavor depth. Try different root beers and ice creams until you find your favorite pairing, and do not be afraid to experiment with toppings. Cheers to a dish that makes ordinary moments feel celebratory.