Sunday, June 26, 2016

Soyer Au Champagne

Think of this drink as belonging to a dessert class of cocktails. There's ice cream with creme de cassis or cherry brandy added as a topper or syrup. Then you can go all out with brandy, maraschino, triple sec and champagne. Throw a cherry on top for fun!

While you really won't get tipsy drinking these, you will have an excellent dessert. It left me wondering why drinks like this aren't dessert options at more restaurants. It could really make a comeback. The champagne makes a milky foam, and the liquid is sugary and potent. Then the ice cream freezes some of the champagne into sparkly crystals that melt in your mouth. It really is a sensational dessert, if not a cocktail.

  • 1/4 tsp. cognac
  • 1/4 tsp. maraschino liqueur
  • 1/4 tsp. triple sec
  • 2 heaping tbsp vanilla ice cream
  • champagne
  • maraschino cherry
mix cognac, vanilla ice cream and liqueurs together in a chilled wine glass. Fill with champagne and top with a cherry. 

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