Every so often, I get a bril­liant idea for a busi­ness, which I might actu­ally try if I had any busi­ness sense and a lot more chutz­pah. For the last year or so, it was the 24-hour deliv­er­ing pie store, for those 2AM pie crav­ings. Now, in the most lit­eral inter­pre­ta­tion, it’s the “ice cream bar”.

Imag­ine, if you will, an ice cream par­lour (or even bet­ter, real gelato) with only a few dif­fer­ent fla­vors. In addi­tion to this, a full stock of fruit and nut liquers and other spir­its, to put on top. Last night on a whim, I poured about a shot of cham­bord on top of a bowl of vanilla ice cream (doing shots of cham­bord would be pretty intense, now that I think about it). It was fan­tas­ti­cally awesome.

Not only would it be a hip dessert place if done in a prop­erly yup­pieful area, it would be the only dessert restau­rant with a bouncer. How cool is that?