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.

Review:

A unique dessert of a cocktail.

History:

The established modern recipe for the Soyer au Champagne originates from Harry MacElhone's 1922 book Harry's ABC of Mixing Cocktails, perhaps helped by its being repeated in the 1949 edition of Esquire's Handbook For Hosts, where this is said to have been "one of the most popular drinks at Christmas in the continental cafés."

Soyer au Champagne.
In a large tumbler put 1 measure of Vanilla Ice Cream, 2 dashes Maraschino, 2 dashes Curaçao, 2 dashes Brandy.
Fill balance with Champagne, stir well, and add a slice of Pineapple, a slice of Orange, and a slice of Lemon, 2 Cherries, 2 Strawberries.
(A very popular beverage on the Continent.)

Harry MacElhone's 1922 book Harry's ABC of Mixing Cocktails, 1922

SOYER AU CHAMPAGNE
(One of the most popular drinks at Christmas in the continental cafés
Take a large tumbler and in the bottom put two large tablespoons of vanilla ice cream. Add 2 dashes of Maraschino, 2 dashes of Curaçao, 2 dashes of brandy, then fill to the top with champagne. Stir and add a slice of pineapple, a slice of orange, a slice of lemon, 2 cherries and 2 strawberries.

Esquire's Handbook For Hosts, 1949