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The Hartford
Mix two tablespoonfuls of chocolate syrup, four tablespoonfuls of sweet cream, and four tablespoonfuls of vanilla or chocolate ice cream. Add finely chopped ice and shake well, and fill up the glass with soda water, using the syphon.
A soda-fountain formula rather than a kitchen one: it assumes a bar spoon, a shaker, a charged syphon and a supply of ice cream at hand. All of it translates, with a few notes.
- VolumesTwo tablespoons of syrup and four each of cream and ice cream come to roughly 1 oz syrup, 2 oz cream and 2 oz softened ice cream, about 5 oz in all. In a tall soda glass that is well under half the volume; the rest is carbonated water.
- Chocolate syrupMost likely a thick fountain syrup, cocoa cooked with sugar and water, rather than a modern squeeze-bottle sauce, which is generally sweeter. If you use the bottled kind, cut back or the drink turns cloying.
- "Sweet cream"Simply fresh cream, named to distinguish it from soured cream. Heavy or light cream both work; light gives a cleaner drink.
- Finely chopped iceFine ice chills the mixture fast in the few seconds of shaking. Crushed ice from a bag is the nearest thing; whole cubes will not chill it quickly enough.
- The syphonThe recipe charges the drink in the glass rather than in the shaker. Shake the syrup, cream and ice cream cold first, then drive the soda in against the mixture so it foams up.
- Order mattersAdding soda water to the shaker and then shaking will flatten the drink and, with a sealed shaker, build pressure. Carbonate last, in the serving glass.
- YieldOne tall glass. Multiply per person rather than batching, since the foam collapses within a minute or two.