Troy Fields


I am not a fan of alcoholic desserts; in fact, I am a purist. Most of the time I think they're a waste of good hooch. Rum cake, oh no; bourbon pie, give me a break...what are people thinking? However, the word on the street is that Backstreet Café (1102 S. Shepherd, 713-521-2239) is serving up an adult milkshake that could possibly change my mind. Doubtful, but intrigued, I invited my best pal Nancy (who is not a fan of cocktails) to come along for a second opinion. The cafe is hard to find and after driving around for about 30 minutes, we arrived a bit cranky. But the beautiful surroundings calmed us down as we sat on the front porch and fine-looking Nicolas brought us two of the infamous Forty-Year-Old Milkshakes. For dessert drink fans, this concoction would probably top anybody's list. The texture and flavor are unique and the drink is not overly sweet, but I was not converted — give me a real cocktail. However, Nancy loved it, slurped hers down and finished mine — proclaiming that it was better than some of the 40-year-old men she knew. Believe me, that's a first-rate recommendation.

1 1/2 ounces 1971 Don Abala Gran Reserva

Pedro Ximenez sherry


Backstreet Caf�

4 1/2 ounces mascarpone ice cream

1/2 teaspoon local honey

2 1/2 ounces heavy cream

1/4 teaspoon Madagascar vanilla

Put all ingredients in a blender and flip the switch. Serve in a tall chilled glass.


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