When Park Tavern opened last September, the gorgeously appointed Washington Square brasserie quickly became a favorite of local critics and gadabouts alike. While menu items like the Marlowe burger and the decadent truffle fries with a side of caviar are standouts among the upscale California-French bistro fare, the dessert menu has a number of options where one can drink away their sweet tooth.

Most of the city's food critics have been gravitating towards Park Tavern's monthly rotating birthday cake as the must-have dessert item here. Judging by the fact that the restaurant was completely out of their strawberry cake for March by 9 p.m. on a Thursday night, regular diners must be jumping on that bandwagon as well. That's just as well for us though, because we tend to drink our desserts anyway and the Fernet ice cream float is a perfect boozy way to end a dinner in North Beach. It's a grown-up, San Francisco version of your typical root beer-and-ice cream dessert with locally made Fernet ice cream and shot of the famous digestif all floating in a glass of ginger beer. It's what your childhood would taste like, if only you were raised in your favorite local dive bar.

The Fernet-With-A-Ginger-Back Float:
One shot Fernet Branca
One scoop Fernet ice cream (From Mr. and Mrs. Miscellaneous in the Dogpatch)
Fever Tree Ginger Beer
Lime zest

Scoop your Fernet ice cream in to a tall milkshake glass. Pour over the Fernet Branca and top off the glass with ginger beer. Serve with zest or twist of lime and a metal straw/milkshake spoon.