The problem is that it doesn't go far enough. Put ice cream in Pepsi. Give it a scrim of beef tallow and set it alight! Open the valves, let Pepsi and crude oil mingle as they were meant to! All urges obliged! all hail the New Aeon! let it all burn! fuck naked upon the pyre of civilization, bodies anointed in forbidden sigils of Pepsi and chorizo grease, while God Himself averts his eyes!
Realtalk for a moment, though. Consider if you will: the Ramos gin fizz.
It's a mixture of two ounces each heavy cream and gin, half an ounce each lemon juice, lime juice and simple syrup, an egg white, a few drops each of orange blossom water and vanilla extract (to taste, though the orange blossom water is mandatory), topped up with seltzer.
It shouldn't work. You'd think you'd be making eggy, alcoholic paneer in there. You'd be wrong. Shake the absolute hell out of it sans seltzer (until your arms get tired), strain out into a tall glass and put it in the freezer, then add the actual fizz and you end up with what's basically a fluffy, foamy soda float that tastes like citrus ice cream. Somehow.
IDK where I was going with this. They're just far better than you'd think they have any right to be, as much of a pain in the ass as they are to make.
