Recipe courtesy of the J-Bar at the Hotel Jerome
Featured in the Summer 2010 issue of in the Mix magazine in the story “Historic Hotel Bars”
5 Scoops of French Vanilla ice cream
(Hotel Jerome’s fresh churned ice cream)
3 – 1 oz Shots of bourbon
Place ice cream in a blender and add shots of bourbon.
Blend for several seconds until smooth.
Serve in a tin mug.