Hot take: Groundhog Day is the best holiday. Hear me out: it's ridiculous, it's fun, it's over-the-top, it's absurd, and it doesn't take itself too seriously. It features the cutest little woodland creature that lives quite a charmed life in the Punxsutawney library the other 364 days of the year. It has its own dedicated film -- an excellent treatise on the existential nature of humanity, plus it's funny as hell -- which is now intertwined with the whole lore and mythology of the holiday itself. All that stirred together makes for a terrific day, and we like to celebrate it here at The Fizzy Coupe HQ.
I wanted to make a cocktail that reflected the ridiculous, fun, over-the-top absurdity of this wonderful day, and I wanted it to look like the snow that will blanket us for the next six long weeks of winter. This drink is meant to be enjoyed after dinner, snuggled on the couch, while watching the annual screening of Mr. Murray's hijinks in a small Pennsylvania town. Or, have it for breakfast tomorrow, whatever. As Phil Connors said, "I'm not going to live by their rules anymore." Please enjoy..... the Ned Ryerson.*
(makes one cocktail)
1/2 cup vanilla ice cream (I used Graeter's Madagascar Vanilla Bean)
2 tablespoons whole milk
1 ounce rye whiskey (I used Old Overholt Bonded)
1/2 teaspoon maple syrup
3 dashes chocolate bitters (I used Angostura cocoa bitters)
Blend everything together in a blender until creamy and smooth. This is essentially the love child of a milkshake and a rye old fashioned, so it should have the consistency of your favorite childhood dessert (but, you know, boozier). Sip and enjoy!
* "Needlenose Ned"? "Ned the Head"? C'mon, buddy. Case Western High. Ned Ryerson." Get it? It's made with rye whiskey? Aww, never mind...if I have to explain it, the joke is dead.