In this case, the root beer float was supplied by the Pied Piper in Huron, Ohio. The Pied Piper is one of those places that has been around for decades, supplying soft-serve ice cream and milkshakes and banana splits to parched patrons during the summer months. I can attest from first-hand knowledge that they know how to make a great root beer float.
The great root beer float starts, of course, with the root beer. It has to be smooth yet flavorful, with that deep, dark tang that you find only in good root beer. Then, you must add fine vanilla ice cream — soft-serve is best — in just the right proportion. Skrimp on the ice cream, and you just end up with unsatisfying, milky root beer. Put in too much ice cream, and the root beer is overwhelmed. The ice cream also must be added in a way to create a kind of root beer foam at the top of the cup that can be skimmed off with a spoon and enjoyed as the ice cream begins to melt.
The implements provided also are key. A straw is essential, both for sipping the root beer concoction (but watch out for brain freeze!) and for puncturing the bobbing blob of ice cream to facilitate the ice cream/root beer melding process. And a spoon is crucial, not only for the preliminary foam skimming but also to allow consumption of the heavenly spoon-worthy slush at the bottom of the cup, after the melding process has been fully realized, and you are left with a rich, creamy combination that is fit for a king — or a Pied Piper.
As I said, there is nothing quite so satisfying as a root beer float on a hot summer’s day.