Soyer Au Champagne

Soyer Au Champagne image
Serve in
a Martini glass...
1 scoop Vanilla ice cream
½ shot Martell VSOP Médaillon cognac BUY
½ shot Grand Marnier Cordon Rouge BUY
½ shot Luxardo Maraschino liqueur BUY
Top up with G.H. Mumm Brut Cordon Rouge Champagne BUY
  • Display recipe in:
How to make:

PLACE scoop of ice cream in base of glass. SHAKE next three ingredients with ice and strain over ice cream. TOP with champagne and serve while foaming with straws that the drinker should use to mix.

Garnish:

None

Comment:

A unique dessert of a drink.

Origin:

Adapted from a recipe in the 1949 edition of 'Esquire's Handbook For Hosts'. Apparently this was "one of the most popular drinks at Christmas in the continental cafés".

More about this cocktail

Champagne

Champagne

Champagne is a sparkling wine exclusively from within the tightly defined Champagne region of France. It is made from Pinot Noir, Chardonnay and Pinot Meunier and is naturally carbonated by inducing...

strain

How to strain a cocktail

When straining a shaken drink, a Hawthorn strainer tends to be used, but when straining a stirred drink it is traditional to use a Julep strainer. Both designs of strainer allow the liquid to be...

foam

Foams

Foams can be applied to the surface of a cocktail, the aroma and flavour of which usually contrast with that of the drink beneath, so adding complexity. These foams are made by a chemical reaction...

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