Spirited Licks started because every boozy ice cream recipe we found online had the same problem: they treated alcohol like a flavor addition instead of a formulation challenge. Alcohol lowers the freezing point. It changes how sugars interact with fat. It affects texture, overrun, and melt rate. Ignore that, and you get soup.

I am a former bartender. I understand spirits, flavor profiles, and balance. My wife is a retired food scientist and Registered Dietitian who understands what actually happens at the molecular level when you add alcohol to a custard base. Together, they’ve developed 52 original recipes — each tested across three machines — that solve the texture problem and keep the cocktail flavor intact.