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Soyer Au Champagne
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Soyer Au Champagne
Serve in a Coupe glass
| 1 scoop | Vanilla ice cream |
| 1⁄2 oz | Rémy Martin V.S.O.P. cognac |
| 1⁄2 oz | Grand Marnier or other cognac orange liqueur |
| 1⁄2 oz | Luxardo Maraschino liqueur |
| Top up with | Brut champagne/sparkling wine |
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.
Allergens:
Recipe contains the following allergens:
- Vanilla ice cream - Dairy
- Brut champagne/sparkling wine - Sulphur Dioxide/Sulphites
Review:
A unique dessert of a drink.
History:
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".
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Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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