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Homemade Rootbeer by Smith’s Chef Jeff Jackson
Ingredients:
1 gallon cold water
2 c. sugar(or more depending on taste)
3 Tbsp. rootbeer extract
2 lb dry ice, broken into pieces
2 tsp. vanilla
Directions:
1. Put water, sugar, vanilla and rootbeer extract in a beverage dispenser. Stir until sugar is dissolved.
2. Put in the dry ice and let bubble for about 15 minutes. Serve.
Shirley Temple Float
Equal parts Lemon Lime soda and Cranberry juice with vanilla ice cream.
Brown Cow
Rootbeer or Cola with chocolate ice cream.
Ginger and Cinnamon Float
Ginger ale with vanilla ice cream and dusting of cinnamon.
“Big Stick” Float
Orange soda, 2 Tbsp grenadine, and vanilla ice cream.
