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    How to Make a '50s-Era Egg Cream Drink

    By | Shine Food – Tue, Jul 24, 2012 11:31 AM EDT

    Photo by Zach DeSartPhoto by Zach DeSartBy Rachel Sanders, Bon Appétit

    Hold on to your bobby socks: A band of bartender converts are stepping up to the seltzer tap, returning us to the era of phosphates and egg creams. This time around they've got more attitude, a flair for experimentation, and-you guessed it-a real way with booze. Their fountains may have the Norman Rockwell look down pat, but don't be fooled: That's where you'll find the cool kids-and the cool kids' kids.

    Read More: The Best Store-Bought Ice Cream

    5 signs that you're in a bona-fide soda fountain:
    1 Counter, mandatory. Stools, too.
    2 Fizzy water from a real seltzer tap.
    3 Custom-blend Coca-Cola in a snap.
    4 Serious ice cream for that serious hot fudge sundae.
    5 A soda jerk who knows his bitters and his phosphates.

    Read More: The Top 20 Best Tasting Burger Recipes

    The elements of an egg cream
    The classic fountain drink is made with neither cream nor egg.

    So how do you make one?
    *Start with 1/4 cup whole milk.
    *Add 3 Tbsp. chocolate syrup and shake in cocktail mixer.
    *Pour into glass; top with 1/4 cup seltzer
    *Garnish with a pretzel rod


    More from Bon Appétit:

    10 Snacks You Thought Were Healthy But Really Aren't
    10 Quick and Easy School-Night Dinners
    25 One-Bite Appetizers
    Junk Food Makeover: Healthier Chicken Nuggets

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