As Oktoberfest celebrations come to a head this fall, Red Robin's new shake will leave beer enthusiasts and dessert lovers alike craving a cold one--a cold beer milkshake, that is.
From now through November 11, Red Robin is featuring the Samuel Adams Octoberfest Milkshake, a unique 21-and-over milkshake made with creamy soft-serve ice cream, Samuel Adams Octoberfest draft, vanilla, and caramel.
"Nothing says Oktoberfest better than a beer, so I incorporated the fun spirit of Red Robin into this innovative milkshake," says Donna Ruch, master mixologist for Red Robin. "Now, our guests don't have to choose between a beer or a shake to go with their burger. They can have the very best of both in our new Octoberfest Milkshake."
Along with the Octoberfest Milkshake, Red Robin has drafted the perfect appetizer as a complement to the shake: Warm Pretzel Bites.
While the taps are flowing, guests can also enjoy the Tavern Burger, Pub-Crawl Style. This new pub-inspired burger is topped with Wisconsin's famous Merkts beer cheese spread, beer mustard-onions, and bacon.
The gourmet burger shain has crafted other seasonal delights, available for a limited time only, including:
- Oktoberfest Burger, with a toasted pretzel bun, and slathered with beer mustard and topped with a fire-grilled beef patty, melted Swiss cheese, beer mustard sauteed onions, Black Forest ham, and green leaf lettuce.
- St. Louis Butter Bake, caramel apples paired with rich, buttery cake and served over vanilla ice cream and topped with caramel drizzle and whipped cream.
- Honey Bourbon Lemonade, an adult-only beverage that combines Red Stag Honey Tea Bourbon and Minute Maid lemonade and is shaken with fresh mint and agave nectar.
"We wanted to capture the flavors of fall to craft savory and sweet dishes for our guests," says Dave Woolley, executive chef at Red Robin. "The variety of seasonal ingredients, like beer cheese, mustard spreads, and caramel apple flavors, promises to bring the spirit of Oktoberfest to every table."
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.