Stirred
Soyer au Champagne cocktail

Soyer au Champagne

Vanilla ice cream softens Cognac, curaçao, and maraschino before cold Champagne turns the drink into a creamy, aromatic sparkling float.

Glassware
Coupe glass
Strength
17% ABVBefore dilution
Garnish
  • Orange slice Skewer one small thin slice with the cherry at the rim.
  • Maraschino cherry Skewer one cherry with the orange slice.

Ingredients

Preparation

  1. Place the vanilla ice cream in a chilled coupe.
  2. Add the Cognac, curaçao, and maraschino, then stir gently until most of the ice cream is incorporated.
  3. Add the Champagne slowly so the drink foams without overflowing; do not add ice.