So plenty of folks out there complain about manufactured holidays, especially those by corporations, often in a serious case of sour grapes. Well, today’s holiday appears to be 100% corporate but listen up: I. Don’t. Care.
I don’t care that Chick-fil-A seems to a have thought up a cute, fun, customer appreciation idea that takes place on the second Friday of July: Cow Appreciation Day. (Please note: this isÂ not a sponsored post. Neither I nor this post is affiliated with the Georgia-based company that is awarding free food to customers who arrive dressed not in their dignity but in cow costumes.) Frankly, it just sounds like a lot of fun, and that’s excellent marketing on their part.
Also, I really do appreciate cows!
I think cows are, most of the time, beautiful creatures with big, sleepy eyes and soft, soft skin. I am a Taurus, so the bull/cow thread runs astrologically deep, along with my fascination with the Egyptian goddess Hathor (a mother-goddess often represented by a cow). In their less-than-living state I very much like my steaks medium rare, same goes for a really good burger. I also appreciate their milk (especially when companies like Lactaid make it safe for me to drink without tummy upset), butter, cheeses, and–of course–ice cream!
Because when I first found Cow Appreciation Day on a list (totally separate from anything Chick-fil-A related) what I immediately thought of was the soda fountain classic: a Brown Cow. And until I had to cut out honey, I used to get a Soy-Kreme Brown Cow at my local toy store/soda fountain, Lofty Pursuits, made with Sprecher’s Root Beer.
And, you know, those cute, English-challenged cows predate lolcats by 11 years!
Sweet Bessie Brown
3/4 oz Vanilla Rum
1/4 oz Peach Schnapps
3 small scoops Vanilla Ice Cream
Stir together the rum and schnapps over ice to chill. Scoop ice cream into a footed glass and top with the spirits, then fill with root beer to the top of the glass, jiggling a spoon in the mixture to get the liquids starting to play nice.
Optional garnishes could include chocolate syrup, malt powder, or some freshly whipped cream.
The only thing you’ll be tipping is your head back to get the last of the creamy float out of the glass!
I know we’ve been a bit rum-heavy, lately, so I was all set to use vanilla vodka for this one but it betrayed me. I don’t know what kinda chip it had on its shoulders but it did not want to play nice with a single other ingredient. First time that’s ever happened!
Of course, for the underage and the non-drinkers, the classic goes down just as well.
Cheers! (And moo!)