Our 20+ years in hospitality and running The Nines, with our popular shakes, iced faves, and upcoming cocktails, means we've crafted countless delightful cold beverages. We're always experimenting to ensure every sip hits the spot, so we know what works and what doesn't when it comes to chilled treats. A common mistake is the wrong ratio or pouring too fast, leading to an overfizzed, soupy mess. Always scoop your firm ice cream into a chilled glass first, then gently pour *very cold* soda down the side to control the fizz and maintain that dreamy texture. Just like we pour the "good stuff" with Tim Adams' Vintage Black coffee, don't skimp on your ingredients for floats. Use a high-quality vanilla bean ice cream and a truly cold, classic cola - the kind that holds its fizz and gives that perfect nostalgic taste. At The Nines, "we don't do boring," so once you've mastered the classic, get creative. Experiment with different soda flavours, a scoop of raspberry sorbet, or even a shot of espresso for an adult twist, similar to how we create our seasonal specials.
One mistake I see often with ice cream floats is pouring the soda straight onto the ice cream. It seems like the obvious thing to do, but it creates this huge foam-up that overflows and waters everything down. I always pour the soda slowly along the inside of the glass and add the ice cream after, or at least let the fizz settle before the next scoop. Another issue is going overboard with sweetness. Some combinations are just too much — like syrupy soda with super sweet ice cream. It flattens the whole experience. I've found that a bit of contrast helps. Even just using less soda or adding a splash of something with bite makes a difference. Lastly, people forget texture. If your ice cream is too hard or your soda is too flat, the whole thing feels off. A float should be playful not a wrestling match in a glass.