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Add Some Booze to That Brain Freeze

At FK Reserve, the cocktails come in ice cream form.

Left to Right: Tokyo Nights: vanilla custard, Kikori whiskey, matcha powder, and strawberry sauce. Black vanilla frozen custard: with bourbon burnt caramel and Marcona almonds on a fresh black-and-gold waffle cone. The Drunk Cookie Monster: Oreos, speculoos cookies, vanilla custard, bourbon burnt caramel, and a shot of Bulleit bourbon. Spiked Cereal Milk frozen custard: cornflakes, Jameson, and Appleton rum.

 

Alcohol-flavored ice cream isn’t anything new for a certain kind of upmarket dessert shop. But the new pop-up FK Reserve, from the folks behind the FK (formerly Frozen Kuhsterd) food truck, might be the only spot in San Francisco where the ice cream itself is fully alcoholic—anywhere from 5 to 8 percent ABV. Inside SoMa’s Trademark and Copyright, two sister bars attached by a courtyard, you can order cocktails that come not in martini glasses but in more unlikely vessels—say, a black-and-gold waffle cone ($2.50) crowned with a scoop of frozen custard ($5) made with Four Barrel coffee and Jameson whiskey. FK founder Jason Angeles calls that one the Buena Vista.

There are boozy milkshakes, too: The Drunk Cookie Monster ($15) features Oreos and a full shot of bourbon. True to its food-truck roots, the ice cream is actually frozen custard—a West Coast–inflected spin on the mostly midwestern confection known for its dense, creamy texture, somewhere between soft serve and a hard scoop. It’s a cold dish on a hot streak: FK plans to open its first brick-and-mortar shop, on Haight Street, just in time for the Bay Area’s September heat. 

 

Originally published in the September issue of San Francisco 

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