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Feb 22, 2008 11:33 AM

Stone Smoked Porter Shake @ Ritual Tavern (SD)

This may be the greatest dessert item ever conceived. Cool, creamy, rich, with a surprisingly bitter bite that makes this an unabashedly adult dessert item. Worth trying.

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  1. I am fully addicted to these even though my last one was not blended enough.

    1. Amen, Josh, amen. Totally worth the lactose intolerance and Asian glow.

      1. I don't get out much these days (2-year old children tend to make dining out for self-conscious people untrusting of babysitters a difficult task), but this sounds like it wouldn't be too difficult for people to recreate at home. I can't imagine it is as simple as "put a few scoops of Haagen Daaz Vanilla in glass, add the Stone Smoked Port", though - do they do more than that? And how do you blend without creating a foamy mess? Even Stone's Porter would turn into a bubble bath when subjected to my Braun.

        1 Reply
        1. re: RB Hound

          I suspect the ice cream might go through an initial blending with a little milk before the beer is added. The shake's a bit foamy, but it isn't a mess or more foam than shake.

        2. Does it still have the carbonation of the beer, like a root beer float or is it flat when served as a shake?

          We tried out Ritual for the first time this weekend and I was totally looking forward to the Porter shake, but after dinner and a couple of beers I just couldn't fit it in. Next time!

          1 Reply
          1. re: MrKrispy

            It's more like a root beer float. No full scoops of ice cream, but the carbonation is definitely there.

          2. I had an Alesmith Speedway Stout Float at an Alesmith dinner at the Vine last week - it was SO good. I am not even a beer drinker, but I loved it. A perfect dessert for summer (or, uh, winter.)

            They poured the stout over vanilla gelato at the Vine. I came home and googled it and it looks like coffee ice cream is good, too, and I like the idea of blending it more.

            1 Reply
            1. re: Shannon

              Do you think that using vanilla ice cream or coffee ice cream would work better for making it at home? Would the coffee overpower it or compliment it perfectly? Does gelato work better than ice cream?