click to enlarge
Almost five years after it won Jake Godby of
Humphry Slocombe a profile in the
New York Times Magazine, Secret Breakfast (i.e., bourbon and corn flakes) remains one of the ice cream parlor’s best-selling flavors. Not content with merely one booze-based concoction, they’ve put out another.
Partnering with
Clyde May’s whiskey, H.S. presents Clyde May’s and Boiled Peanuts. As with Secret Breakfast — and several of the beer flavors Humphry Slocombe periodically releases — the alcohol content prevents it from freezing fully. You’d never be able to eat enough to get a buzz without making yourself a little ill first, but the flavor of Alabama-style whiskey, which adds dried apples to the barrels, is very apparent. The peanuts are boiled so that they remain firm, although it’s pleasant to taste the odd peanut in the mix that couldn’t stay hard. (Disclosure: I was once in the employ of Humphry Slocombe as an ice cream maker, and they sent two pints over to
SF Weekly's office.)
Were you aware that ladies nationwide have been chafing under the yoke of “girly drinks”? That’s right,
woman are turning to whiskey and bourbon, brownest of the brown liquors, in droves. With Mother’s Day rolling around in barely a week, instead of treating Dear Old Mom to pancakes in bed, maybe it’s high time to sit on the porch with some ice cream and a couple of shot glasses, and shoot the breeze.
If you really want to spend some QT with the materfamilias — assuming she has an ice cream maker — Humphry Slocombe even included the recipe:
Clyde May's & Boiled Peanuts Ice Cream
2 cups heavy cream
1 cup whole milk
2 tsp kosher salt
3 egg yolks
1 cup sugar
1/2 tsp vanilla extract
1/2 cup Clyde May's
1/2 cup boiled peanuts
Barring that, just make her a
Clyde Mule and get her talking about how you were always her favorite.
1.5 oz Clyde May's whiskey
.75 oz fresh squeeze lime juice
ginger beer
Combine whiskey and lime over ice and top with ginger beer. Garnish with a lime wheel.
Happy Mother's Day!
