Starker's Peach-Bourbon Milkshake

Method

John McClure of Starker’s Restaurant in Kansas City served this luscious milkshake next to fried peach pie at his 2009 Beard House dinner. With or without the over-the-top pie, this creamy, bourbon-spiked treat is the perfect ending to a midsummer evening.

• 1 cup vanilla or peach ice cream
• 3/4 cup milk
• 1 peach, peeled, seed removed, and cut into pieces
• 1 ounce bourbon

Put the ice cream, milk, peaches, and bourbon in a blender. Process until smooth and pour into a tall glass. Garnish with a slice of peach.

Yield

1 serving