It’s known as the ‘Holiday Flip,’ and once people taste it, they’re obsessed—no glass ever gets left behind!

This pomegranate bliss float is one of those easy little treats that feels a bit fancy without asking much of you in the kitchen. It’s a playful twist on old-fashioned ice cream floats we grew up with in the Midwest, but dressed up for the adults’ table with a splash of bourbon and jewel-toned pomegranate juice. The result is a deep ruby-red drink with a creamy scoop of vanilla ice cream bobbing on top, tiny bubbles from ginger ale dancing around the edges. It’s the kind of dessert-cocktail you bring out after a casual dinner with friends or a cozy date night at home—simple, pretty, and just indulgent enough to feel special without being fussy.

Serve this pomegranate bliss float as a light, fun dessert after a simple meal—think grilled chicken or burgers, a big salad, and maybe some roasted potatoes or corn on the cob. Because the float is sweet and rich, it pairs nicely with salty snacks on the side, like a bowl of kettle chips, spiced nuts, or a cheese and cracker board if you’re entertaining. If you’re making these for a small gathering, you can set out a little toppings tray with pomegranate arils, maraschino cherries, or extra vanilla ice cream so guests can dress up their float just the way they like it. For family nights, you can easily offer a non-alcoholic version for the kids (or anyone skipping the bourbon) and serve everything with a plate of simple butter cookies or shortbread to dunk into the creamy top.

Servings: 2

1 cup chilled pomegranate juice

Chill your glasses: Place two clear glasses in the freezer for 5–10 minutes while you gather ingredients. This helps keep the float frosty and lets the ruby-red color really shine through.

Add ice to glasses: Remove the glasses from the freezer and fill each one about halfway with ice cubes. You want enough ice so it’s visible through the glass, but leave room for the liquid and ice cream.

Mix the base: In a small pitcher or measuring cup, stir together the chilled pomegranate juice and bourbon. Taste and adjust the bourbon level if you prefer it a bit stronger or milder.

Pour into glasses: Divide the pomegranate-bourbon mixture evenly between the two glasses, pouring it over the ice so the cubes glisten and catch the light.

Add the ginger ale: Slowly top each glass with ginger ale, leaving about 1 1/2–2 inches of space at the top for the ice cream. Pour gently so you keep those tiny bubbles that create a fizzy halo around the ice cream.

Top with ice cream: Using an ice cream scoop, gently place 2 generous scoops of vanilla ice cream on top of each drink. Aim for a nice rounded dome that sits above the rim of the glass, letting it just start to melt into the pomegranate layer below.