Rum and Coke Floats

Recipe by: Jerry James Stone | Written May 8, 2013

So today is Have a Coke Day. I know, it seems a bit weird. Food holidays are strange enough–Lima Bean Respect Day, for example–but to have one around a particular brand seems even…odder.

That said, and I hate to admit it, but I am a bit of a Coke fiend. Let me make the distinction that is Coke fiend, not coke fiend. Way different things! Well, Cherry Coke to be exact. Okay, okay…Cherry Coke and Mexican Coke. If you are wondering what Mexican Coke tastes like, well…it tastes like Coke used to, back in the 80s. Back before High Fructose Corn Syrup was used. Back when cane sugar was all the rage.

So, I like Coke. And I been wanting to do a twist on my famous Mexican Bulldog Margaritas (see them in the Huffington Post) for sometime. Have a Coke Day seemed like the perfect excuse, no?

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Ingredients

8 ounces coke
¼ cup spiced rum
2 scoops ice cream

Total Time:

5 minutes

PREP
5 minutes
INACTIVE
COOK
Servings:
1 rum and coke float 
Recipe Type:
 
Diet:
Vegetarian
  1. For this recipe I used these little 8 ounce bottles of Coke. These are by no means required. I just like the look they have and, well, I wanted to put the bottles in the float. But it's quite messy this way. So if you want to keep things tidy, just measure out a cup of Coke. 

     
  2. Also not required for this recipe but ice cream floats are just more fun with fixings. I used whipped cream, sprinkles, crushed peanuts and maraschino cherries for dressing these floats but you can skip it if you don't have them on hand. 

     
  3. So there are two ways to build these floats. The messy way (the way I did it in the video) and the neat way. I like it messy. Add two heaping scoops of ice cream to a glass that holds 12 ounces or more. Then add in the 1/4 cup of spiced rum. Turn an opened 8 ounce bottle of Coke into the glass and let it fill up the glass. You can also slowly pour it in to reduce some of the fizz. But I like the fizz.Now for the clean way. Add the rum and coke to the glass and then add in the ice cream. Top with your fixings and serve!Enjoy! 

     
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Jerry James Stone

Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.

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