As summer winds down, we are scrambling to drink all of the frostiest drinks possible before the cool fall air sets in.

One way to get your summer cocktail fix is with cold, sweet alcoholic milkshakes. Whether you’re a fan of an over-the-top chocolate Irish cream creation or would rather reach for a gin-spiked strawberry treat, these boozy milkshakes are the best things to drink this August.

Spiked Sunrise Milkshake

Spiked Sunrise Milkshake

Spiked Sunrise Milkshake

Courtesy of Luigi’s Ice Cream at Ani Ramen House

Ingredients:

  • 4 scoops Cereal Milk Ice Cream
  • 2 oz. RumChata Liqueur
  • 1 oz. Strawberry Tequila Rose
  • 8 oz. Whole Milk
  • Whipped Cream (to Garnish)
  • Fruity Pebbles (to Garnish)

Preparation: In a blender, combine all ingredients, save for garnishes, and blend for 10 seconds. Pour into a glass and top with whipped cream. Sprinkle Fruity Pebbles on top.


Peculiar Peacock Shake

Peculiar Peacock Shake

Peculiar Peacock Shake

Courtesy of Gina Chersevani of Buffalo & Bergen

Ingredients:

  • 8 oz. Dolcezza Roasted Strawberry Gelato
  • 1.5 oz. Pimms
  • .25 oz. Fresh Ginger Juice
  • .5 oz. Hendrick’s Gin
  • 2 oz. Cold Organic Milk
  • 2 Cucumber slices

Preparation: In a blender, combine the Dolcezza Roasted Strawberry Gelato, Pimms, ginger juice, Hendrick’s Gin and milk. Set the blender on shake or frappe. Blend until smooth. Pour into a tall glass and garnish with two cucumber slices.


The Mad Mac

The Mad Mac

The Mad Mac

Courtesy of Gavin McMonigle of Piss & Vinegar

Ingredients:

  • 2 oz. Proper No. Twelve Irish Whiskey
  • 1 oz. Mexican Coffee Liqueur
  • 2 scoops Mint Chocolate Ice Cream
  • Mint Leaf (to Garnish)

Preparation: Hard shake all ingredients in a tin with crushed ice. Strain into an Irish coffee glass, garnish with a mint leaf and serve.


Brooklyn Blackout Shake with Bailey’s

Brooklyn Blackout Shake with Bailey’s

Brooklyn Blackout Shake with Bailey’s

Courtesy of Black Tap Craft Burgers & Beer. Serves 2

Ingredients:

  • 1 cup Mini Chocolate Chips
  • .75 cup plus 2 tbsp. Whole Milk
  • 3.5 cups Vanilla Ice Cream
  • 1/3 cup Chocolate Syrup
  • 4 oz. Baileys Original Irish Cream
  • 6 tbsp. Chocolate Frosting (to Garnish)
  • Mini Chocolate Chips (to Garnish)
  • Whipped Cream (to Garnish)
  • 2 Brooklyn Blackout Cupcakes or Chocolate-Frosted Cupcakes (to Garnish)

Preparation: Frost the top 1.5 inches of two 16-ounce glasses with the chocolate frosting. Press the chocolate chips into the frosting all around the glass. Combine the milk, ice cream, Bailey’s and chocolate syrup in a blender and blend until creamy, about 1 minute. Squeeze some chocolate syrup along the inside rim of each glass so it drips down. Divide the shake between the two glasses. Top each shake with whipped cream, more chocolate chips and drizzled chocolate syrup. Peel off the cupcake paper and press the cupcake onto the rim of each glass (you can also insert a long-handled spoon or butter knife vertically through the center of the cupcake, and then place the end of the spoon or knife in the shake to help the cupcake stay upright). Add a straw and serve immediately.