Maple Velvet (c. 1930) ★★★★★

Just a quick and simple recipe today! I couldn't find much history on it, except for two mentions of the recipe in newspapers. The first was in the Bolivar Breeze, October 9, 1947 (New York) and the second was printed in the Freeport Journal-Standard on November 13, 1947 (Illinois). The first suggests the recipe as a party drink for Halloween. In that case, it seems I'm three days too late, whoops!
Its possible this recipe may have been making the newspaper rounds in the mid 1940s. I'm not sure when this Canada Dry pamphlet I found the recipe in was printed, but we can definitively conclude that it wasn't any later than 1947!

Original Recipe:

Maple Velvet

Service for 1

In a tall glass place two tablespoons of pure maple syrup. Add a generous helping of vanilla ice cream. Fill the glass with ice cold Canada Dry and stir until well mixed.

The Verdict:

I don't really know what else to say except that this was freaking amazingly delicious! I've always been so-so about ice cream floats, but I'm in love with this. I felt like none of the flavours were overpowering and instead they all worked together really well. The addition of maple syrup was genius, and I think this wouldn't be as good if it was just ginger ale and ice cream. I hadn't ever heard of this recipe before, but I wish I had. I think this really could have been a great candidate for a Canadian classic, given the use of maple syrup and Canada Dry. 

Modernized Recipe:

(Adapted from "When its party time, its Canada Dry time!")

2 tablespoons PURE MAPLE SYRUP

1 large scoop VANILLA ICE CREAM

GINGER ALE to fill the glass

1. Pour the maple syrup into a tall glass. Add the ice cream and fill with ginger ale. Stir to mix well. Drink and enjoy!