That Ice Cream Truck
Strawberry Shortcake-Infused Vodka, Strawberry Shortcake Foam, Strawberry Shortcake Crumble, Dapper Daisy Mix
Bartender Gabe Valladares of CookHouse | Baltimore, MD
“Like most of my cocktails, this one comes from nostalgia. I remember being a kid, running around in the summer heat, hearing that unmistakable sound of the ice cream truck coming down the street. I'd grab my favorite: the strawberry shortcake bar. That combination of crumbly texture, sweet strawberry, and vanilla stuck with me, and I knew I wanted to turn that memory into a cocktail. I started infusing and building those flavors to recreate that exact feeling in liquid form. With all of my cocktails, presentation is just as important as the drink itself. I've always loved plating food. My dad was a chef, and I grew up in that environment, so I wanted to bring the energy of the kitchen into the bar in a way guests can actually see and experience. People eat with their eyes first, so why not apply that to drinks? I want each cocktail to feel like a piece of art. That's where flowers and garnishes come in. I choose elements that contrast with the drink—whether it's a pop of color, complementary tones, height and depth, or aroma. Garnish isn't just decoration; it's part of the full experience.” — Bartender Gabe Valladares
Adapted by StarChefs | September 2026 | Photo: Justin Tsucalas
INGREDIENTS
Strawberry Shortcake-Infused Vodka:
750 milliliters vodka
½ quart strawberries
3 tablespoons granulated sugar
1 tablespoon vanilla bean concentrate
Strawberry Shortcake Foam:
4 cups strawberries
3 tablespoons vanilla bean concentrate
1 cup cranberry juice
2 cups evaporated milk
Kosher salt
Strawberry Shortcake Crumble:
Freeze-dried strawberries
Vanilla Oreos
1 tablespoon all-purpose flour
Melted butter
Vanilla powder
To Assemble and Serve:
Yield: 1 cocktail
4 drops saline solution
Fresh Origins Edible Flowers Dapper Daisy Mix™
METHOD
For the Strawberry Shortcake-Infused Vodka:
Heat the water bath of an immersion circulator to 155°F. Combine all ingredients in a vacuum bag. Seal and cook sous vide 4 hours. Strain and set aside.
For the Strawberry Shortcake Foam:
In a blender, combine strawberries, vanilla, cranberry juice, and milk until smooth. Season with salt. Transfer to an airtight container and refrigerate.
For the Strawberry Shortcake Crumble:
Combine desired amount strawberries, Oreos, and flour in a nonreactive container. Freeze overnight. The next day, heat oven to 300°F. Transfer strawberry mixture to a parchment-lined sheet tray. Toss with desired amount butter and vanilla. Bake 15 minutes. Let cool.
To Assemble and Serve:
Using an immersion blender, whip Strawberry Shortcake Foam until desired consistency is achieved. Set aside. In a mixing glass, stir to combine 3 ounces Strawberry Shortcake-Infused Vodka and saline. Pour into a flute glass. Top with desired amount Strawberry Shortcake Foam. Sprinkle with desired amount Strawberry Shortcake Crumble. Garnish with Fresh Origins Edible Flowers Dapper Daisy Mix™.
