Place your serving glass in the freezer for at least 15 minutes before assembling the float. A cold glass prevents the ice cream from melting too quickly when you add the chilled root beer, keeping your float at the perfect consistency for longer. If you're short on time, fill the glass with ice for a few minutes, then empty it just before use.

Remove the chilled glass from the freezer and add 3 scoops of vanilla bean ice cream directly into it. Pour the chilled root beer slowly over the ice cream, tilting the glass slightly as you pour to control the foam and allow the root beer to blend gently with the melting ice cream. The slow pour creates a better distribution of flavors and prevents excessive overflow. I like to pause between pours to let the foam settle, then continue—this technique gives you a fuller glass in the end.

Crown the float with a generous dollop of whipped cream, then place the maraschino cherry with stem on top of the cream. Finish with a pinch of sea salt sprinkled over the whipped cream—the salt enhances the sweetness of the cherry and adds a subtle sophistication to this classic treat.