I typically don't go for blender drinks, but make an exception when I'm in Wisconsin, where the after-dinner libation known as the ice cream cocktail is a cherished tradition among patrons of the Dairy State's old-timey supper clubs.
Others, like the almond-flavored Pink Squirrel (right), are Wisconsin originals.
A magnificent concoction of vanilla ice cream, crème liqueur, and often brandy or another spirit, the ice cream cocktail is certainly more dessert than digestif. But in uniting two postprandial pleasures -- one childlike, the other grown-up -- in a single glass, it hits an enduring sweet spot.
David McAninch is a SAVEUR editor-at-large.