New twists on the classic root beer floatPosted: Updated:
PHOENIX -- Folks across the Valley celebrated a summertime classic this week with "National Root Beer Float Day."
So on Good Morning Arizona, Chef William Schultz from the Fairmont Scottsdale Princess showed Scott Pasmore how to pour the perfect float, and avoid the extra foam.
"I think one way around that is to pour it slowly, kind of on the rim," he says.
Schultz says the restaurants "La Hacienda" and "Ironwood American Kitchen" at the Princess both offer a new twist to the classic root beer float: The Fresca Float. Think classic float with new, fun flavors. "We do your traditional root beer; we do the Coke," he says. "But one of my favorites? We do a mango habanero ice cream along with orange soda. We also put an organic strawberry sugar on the rim."
The root beer float dates back to the end of the 19th century, when a man named Frank Wisner invented the first root beer float. The early version was also known as a "black cow."
You can pretty much personalize any float you make. "Really, the sky's the limit on flavor combinations," says Schultz. "It's not just your traditional root beet float anymore!"