Ice cream and alcohol : These are just two of our best-loved things . Which is why we take to our research laboratory to create the double-dyed spiked ice cream sundae , topped with liquor - enhanced chocolate , caramel and strawberry sauce .
Using our patented spike - and - stir method acting ( as in ourotherSupercallLabs ) we mixed each of the three sauces with each of the five major spirits ( vodka , gin , tequila , rumandwhiskey ) , using a four - to - one sauce - to - booze ratio . The answer ? You ’ll just have to read on to find out .
Chocolate Syrup
There is no more classic topping for vanilla ice cream than chocolate sirup . Alone , it taste like puerility and optimism . With alcohol , it took on a emphatically more grown - up complexity . Whiskey and rum were both unattackable contenders . In fact , tasters praised the whiskey - spiked burnt umber as a potentialdigestif , simply sipped on its own .
Gin inspired gagging in some , while others thought it had a decent finish . One taster described it as , “ one-time Halloween candy left in the electric refrigerator too long . ” The tequila - spiked chocolate sauce was satisfactory , and the vodka - spike out sauce just smack like deep brown syrup .
Verdict : Whiskey
Caramel Syrup
Caramel started out as thick as chocolate syrup , but mixing made it noticeably thinner ( a warning for those who opt their yellowish brown extra - viscous ) . Again , rum and whiskey were both popular picks — both packing a biff in alcoholic heat and sweetened flavour . But the rum triumphed this time , instigate tasters to make comparison to buttered rum candies . Gin , on the other bridge player , got some not - so - positive reactions , which pasture from “ not dread ” to “ gross ” ( pronounced “ grouse ” ) . Vodka ’s flavors wereagainhard to discern , nominate it a dependable , subtle pick for something . And tequila was the wild placard — one taster suggested tequila - spike out caramel as a dipping sauce for churros .
Verdict : Rum
Strawberry Syrup
Strawberry syrup had a lot of hater off the squash racket , make the spike versions a hard sell . It was also much more watery from the get-go than the other syrups ( verging on potable ) , a trouble only exasperate by liquor . Still , those who liked the unmistakable sirup like the boozed versions . If you know strawberry sirup is your mess , definitely examine boozing it up . Just be sure to buy a thicker sauce or cook it down before pouring it onto your sundae .
Rum - spiked hemangioma simplex sirup did O.K. — even among the anti - strawberry sauce camarilla — followed by bourbon . Vodka was also comparatively popular because it chasten the saccharine yield flavor . Some tasters had high hope for the tequila - spiked sauce , but it turned out awfully , with one tester simply responding , “ Nope , nope , nope , nope nope ! ” Gin was the weird one here , prompt one taster of a strawberry limeade from Sonic ( bring in us enquire if Sonic has been spike its strawberry limeade with snare for years ) .
Verdict : Vodka
