Dessert Cocktail: Soyer au Champagne

21st July 2015

This sweet cocktail combines two great things in life: ice cream and Champagne. This recipe dates back to around 1888 and was a favourite of Queen Victoria’s, who enjoyed a glass whenever she hosted banquet at the Midland Grand Hotel. Especially great for the summer.

  • 1 tbsp Cognac

  • 1 tbsp Maraschino cherry liqueur

  • 1 tbsp orange curaçao
  • 1 scoop of vanilla ice cream

  • Brut Champagne (or another sparkling wine)

 

1. Pour the Cognac, orange curaçao and cherry liqueur into a mixing glass with a handful of ice. Stir well.

2. Scoop the vanilla ice cream in a large glass and add the cocktail mix.

3. Top up with Champagne and serve while foaming.

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