If there's one thing, one delicious decadent thing that Baltimore has done right for over 175 years, it's the Berger Cookie.
A vanilla cookie coated in thick, delicious fudge, it's one of the richest and most satisfying treats that ever came out Baltimore, hands down. Bar none. And if there one way in this world to improve upon such a paramount dessert treat, I guess it would have to be converting it into a milkshake full of booze. Federal Hill's Abbey Burger Bistro has such a thing, appropriately enough dubbed the Berger Shake.
Locally made Taharka Brothers Berger Cookie ice cream is blended with whole milk, Stoli vanilla and Godiva liqueur — then topped with whipped cream and crushed Berger Cookie. Sound rich enough for your blood? This thing is like dark matter. Light cannot escape the sweetness and the richness of this shake. It's crazy delicious. Crazilicious.
Little bits of Berger Cookie come through the large milkshake straw, giving anyone pause to patiently chew them little bit by little bit, with all the creamy vanilla and chocolate flavors swirling around while imparting a mild buzz contributed by the vodka and liqueur components.
While the Berger Cookie may be a Bible-sworn local treat for those in the know, manager Wes Miller notes that while the Berger Shake is far and away the most popular shake on the menu, "Some people who don't know what a Berger is think the shake has ground beef in it," he said. Interesting. Are meat shakes the next thing to come out of artisanal Hipster Brooklyn? Time will tell.
For now, let's all enjoy this dessert for the enjoyable, crazilicious dessert that it is.
How to make
the Berger Shake
1-2 scoops Taharka Brothers Berger Cookie ice cream
1/2 cup whole milk
1 1/2 oz. Stoli vanilla
1 oz. Godiva liqueur
A Berger Cookie
Combine all ingredients except whipped cream and Berger Cookie, blend to desired thickness. Pour into a milkshake glass, top with whipped cream and crushed Berger Cookie. Enjoy.
Where to get the Berger Shake
Abbey Burger Bistro
1041 Marshall St., Federal Hill
$7Copyright © 2015, The Baltimore Sun