How to make a boozy ice cream float with our cocktail

Original Bartenders Cocktails® makes ready-to-drink, premixed drinks for people who want a bar-style serve without measuring spirits or mixing at home. The tequila strawberry cocktail at the heart of the range was inspired by a bartender’s experience in Mexico, and its sweet, sharp profile works beautifully in a boozy ice cream float. Chilling the glass, choosing a creamy scoop and controlling the pour are all it takes to turn the bottle into a layered frozen dessert.

For Australian guests, the non-negotiable starting point is legal drinking age: this float is an alcoholic serve for adults aged 18 and over. Premixed cocktails can be found at Australian bottle shops and selected supermarkets, although the range varies between states and retailers. Measure the cocktail in millilitres, keep the ice cream properly frozen and prepare the drinks just before serving so the layers stay intact.

Choosing the right premixed pour

Start with a bottle of chilled tequila strawberry cocktail. The ready-to-drink format removes the need for measuring tequila, strawberry liqueur or other bar ingredients, making the recipe practical for a home kitchen or a relaxed gathering. Serve the bottle cold if the label permits, and check the ingredients and alcohol percentage before combining it with dairy.

A useful starting ratio is two scoops of vanilla ice cream for 90–125 mL of cocktail, followed by a small splash of milk or sparkling water. Adjust the quantity according to the strength of the selected drink and your preferred balance. The cocktail contains less mixer than a spirit served straight, so a generous pour can still deliver a substantial amount of alcohol. Check the label and remember that one Australian standard drink contains 10 grams of ethanol.

If you choose another premium cocktail selection, use the same method but adjust the flavour pairings. A dark, spirit-forward selection may suit coffee ice cream, while a bright tropical drink works well with vanilla or coconut sorbet. Anyone ordering through the website can review the privacy policy for information about data handling and online ordering.

Building a creamy float

Chill two tall glasses in the freezer for 10–15 minutes, then place two generous scoops of vanilla ice cream in each glass. Vanilla bean ice cream is an easy choice because supermarkets such as Coles and Woolies commonly carry it, and its neutral flavour lets the strawberry character remain noticeable. Dairy-free vanilla ice cream also works if it suits the guests’ dietary requirements.

Pour the chilled cocktail slowly over the ice cream rather than adding it before the scoops. This preserves some of the layered appearance, with the coloured drink settling around the frozen dessert instead of disappearing into it. Add 30–60 mL of cold milk for a smooth, milkshake-like texture, or use sparkling water for a lighter float with a gentle fizz. Add the liquid slowly to control the foam.

For a cleaner result, avoid mixing the drink immediately. Use a long spoon to lift a little ice cream into the liquid, then let the remainder settle as the guest eats. Citrus juices can make milk thicken or curdle visibly, so a splash of lime should be added cautiously and used with sparkling water rather than milk. Follow the bottle’s storage instructions once it has been opened.

Adding fruit and finishing touches

Fresh strawberries reinforce the flavour of the tequila strawberry cocktail without requiring extra sweetness. Slice them thinly and place them on top of the float, or lightly crush a few berries in a bowl and spoon them over the ice cream. Frozen berries can also be used, although they release liquid as they thaw and may speed up the melting of the scoop.

Broader food ideas can be found in the strawberry tequila pairing guide, which is useful when planning a complete dessert table. At home, a small piece of pavlova alongside the float brings contrast through crisp meringue and soft fruit. Lamingtons, shortbread or a simple bowl of strawberries also work because their sweetness complements the premixed drink without overwhelming it.

Finish with a light sprinkle of crushed biscuit, a curl of citrus zest or a small mint sprig. Avoid loading the glass with heavily flavoured syrups, since the cocktail already carries noticeable strawberry notes. A narrow straw and a dessert spoon make it easier to reach both the ice cream and the liquid at the bottom of the glass.

Fits Australian summer gatherings

A boozy ice cream float suits the relaxed summer habits common in cities such as Melbourne, Sydney and Brisbane, where backyard barbecues, rooftop gatherings and picnics often continue into the evening. The premixed bottle is particularly convenient for these occasions because it can be transported chilled, poured when needed and kept sealed until the guests are ready for dessert.

Premixed cocktails have become a familiar part of the Australian retail market, especially through bottle shops and supermarkets that hold the appropriate liquor licences. Their portability makes them suitable for picnics and beach days, while the ice cream can be picked up separately on the way home. Keep the bottle upright in a cool bag and place it in the refrigerator as soon as you arrive.

Gatherings with mixed ages need a separate plan for the alcohol-free guests. Prepare sparkling apple or strawberry soda over vanilla sorbet for children and non-drinkers, keeping the alcoholic float away from their glasses. When a gathering centres on a communal hot pot, a kid-friendly hot-pot guide can keep younger guests involved with a mild meal while the adults save the boozy dessert for later.

Keeping the serve safe and measured

Australia’s legal drinking age is 18, and state and territory liquor laws govern where and how alcohol may be supplied. At home, keep the cocktail bottle and prepared floats away from children and anyone who has been drinking. If serving in a licensed venue, responsible service requirements apply, including the obligation not to serve intoxicated patrons and to check identification where appropriate.

Treat the cocktail portion as alcohol rather than a soft-drink mixer. Ice cream slows down the drink, but it does not reduce the alcohol already poured. Serve smaller glasses to guests who prefer a lighter serve, provide plenty of water and make sure food is available before the dessert course. Anyone driving should not consume the float, regardless of how small the serving appears.

Label each unattended glass with the guest’s name, and avoid leaving a partly finished float where it might be mistaken for a milkshake. Serve the drinks in individual glasses rather than pouring a large batch, since ice cream melts quickly and loses its texture. Keep the remaining bottle refrigerated according to the label and use a clean scoop for every serving.

Planning the final pour

Plan the dessert setup before opening the bottle so everything can be assembled in a few minutes. Set out the glasses, spoons, straws, fruit and milk in advance, then bring out the ice cream last. One 125 mL cocktail serve with two scoops of ice cream and 30 mL of milk is a reliable individual portion, while an extra splash of sparkling water creates a lighter, fizzier finish.

For the next serve, chill two tall glasses and measure 125 mL of chilled cocktail over two scoops of vanilla ice cream, adding 30 mL of milk immediately before serving.