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First alcoholic ice cream shop opens March in Over-the-Rhine

Buzzed Bull Creamery's storefront is located at 1408 Main St. in Over-the-Rhine.

Six of the seven owners of Buzzed Bull Creamery.


Buzzed Bull Creamery, Cincinnati’s first liquid nitrogen ice cream shop, plans to open at 1408 Main St. in Over-the-Rhine in March. According to the owners, it will also be the world’s first alcoholic ice cream shop.
 
Owners Colten and Kaitlyn Mounce, Keith and Amber Ayers and Shane, Katherine and Cathy Mounce grew up in Mason and went to school together. The Mounces have been looking for a place to open their ice cream shop for about a year, after moving back home from out-of-state.
 
The group plans for the OTR location to be the first of several Buzzed Bulls in the area.
 
Buzzed Bull will be a traditional ice cream shop with a few twists. The first is that the ice cream is frozen with liquid nitrogen, and the second is that those 21 and older can add shots of alcohol to their creamy concoctions.
 
Freezing the ice cream with liquid nitrogen allows for each order to be fully customizable. It also presents a smoother, creamier texture than other ice creams.
 
Customers will choose a base ice cream or yogurt flavor like vanilla, chocolate, cookies and cream, strawberry or peanut butter. There will also be flavors designed to taste like cocktails, such as margarita, rum and Coke or whiskey sour.
 
From there, adults can add one to two shots of alcohol, either well or premium brands. The end result will be about 5 percent alcohol by volume. Everyone will be able to choose from the wide selection of add-ins: brownie pieces, chocolate chips, cookie dough, cookie pieces, graham crackers, Lemon Heads, Snickers pieces, etc.
 
Buzzed Bull’s menu will include a number of specialty concoctions, including the
The Redleg is strawberry ice cream with fresh strawberry pieces and graham crackers mixed with Red Bull and vodka.

 
The mixture is then frozen instantly with liquid nitrogen, which is liquid at -320 degrees. It makes a cloud of vapor when it freezes, and will freeze in a matter of seconds. The resulting ice crystals are much smaller than in typical ice cream, which is what makes the ice cream smoother.
 
Buzzed Bull will be open from noon to 11 p.m. Monday-Thursday, 11 a.m. to 1:30 a.m. Friday and Saturday and 11 a.m. to 11 p.m. on Sunday.

Keep tabs on Buzzed Bull's Facebook page for details about its grand opening.
 

Read more articles by Caitlin Koenig.

Caitlin Koenig is a Cincinnati transplant and 2012 grad of the School of Journalism at the University of Missouri. She edits the Development News section for Soapbox Media and currently lives in Northside with her husband, Andrew, and their three furry children. Follow Caitlin on Twitter at @caite_13.
 
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