FLOATERS, WEST TISBURY
Adam Petkus, Evan Hammond, and Todd Hitchings go way back with the island’s annual Agricultural Fair. Friends from kindergarten in West Tisbury, they started off at age ten as Fair trash kids who worked the recycling, compost, and trash stations. Fast forward to summer 2009, with twenty-one-year-old Adam hoping to put away a few bucks before returning to college. His father, Ken, thought a root beer float stand at the Fair might be easy enough to pull off. Along for the ride came high school buddy Mike Shea, and the colorful Floaters booth was born. “But not everyone wants a root beer float first thing in the morning,” says Adam. “So we came up with the espresso float. No one says no to an affogato.” They began making their now-signature floats using free coffeemakers found at the Dumptique recycling shed. At first, they used mass-produced espresso grounds, which lacked depth and clashed with their desire to source locally where possible. They quickly upgraded to a fancy espresso maker and turned their team into baristas, choosing locally roasted Chilmark Coffee Company whole espresso beans. “Nothing beats the look on the face of fairgoers after that first sip,” beams Adam. Today, the Floaters booth is a collaboration of local families, all proud to offer unique Fair fare and be part of the fabric of the West Tisbury community.
Ingredients
- 1 large scoop vanilla ice cream
- 2 shots hot espresso, preferably from Chilmark Coffee Company beans
- 1 tablespoon crumbled amaretti cookies
- Pinch ground cinnamon Chocolate syrup for finishing
- Whipped cream for finishing
Instructions
Put the ice cream in a tumbler glass and pour the espresso over the top. Sprinkle with the amaretti and cinnamon, then drizzle with chocolate syrup and finish with a tower of whipped cream.
