Name: Soyer Au Champagne
Total time: 4 min
Cuisine: Cocktail
Ingredients: 1 scoop Vanilla ice cream; 15 ml Cognac (brandy); 15 ml Grand Marnier; 15 ml Maraschino liqueur; Top up with Brut sparkling wine

Soyer Au Champagne
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Serve in a Coupe glass

Ingredients:
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

Read about cocktail measures and measuring

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.

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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".

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.