# Soyer au Champagne

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

Strength: 17% ABV before dilution

## Ingredients

- 30 ml [Vanilla ice cream](https://stirred.fyi/ingredients/vanilla-ice-cream.md) — Use firm, good-quality vanilla ice cream. Contains milk; check the label for egg, soy, nuts, wheat, and other allergens.
- 15 ml [Cognac](https://stirred.fyi/ingredients/cognac.md)
- 15 ml [Orange curaçao](https://stirred.fyi/ingredients/orange-curacao.md)
- 15 ml [Luxardo Maraschino](https://stirred.fyi/ingredients/luxardo-maraschino.md)
- 45 ml [Champagne](https://stirred.fyi/ingredients/champagne.md) — Use thoroughly chilled Brut Champagne.

## Glassware

Coupe glass

## Garnish

- Orange slice — Skewer one small thin slice with the cherry at the rim.
- Maraschino cherry — Skewer one cherry with the orange slice.

## Method

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.

## Related drinks

- [Chicago Cocktail](https://stirred.fyi/cocktails/chicago-cocktail.md): Cognac, curaçao, and bitters meet a restrained Champagne top beneath a sugar-crusted rim, placing this 1922 drink between the Champagne Cocktail and Brandy Crusta.
- [East India Cocktail](https://stirred.fyi/cocktails/east-india-cocktail.md): Tiny measures of pineapple, curaçao, maraschino, and bitters season Cognac without turning this nineteenth-century drink into either a sour or a tropical punch.
- [Brandy Crusta](https://stirred.fyi/cocktails/brandy-crusta.md): A brandy sour with maraschino, curaçao, bitters, a sugar-crusted rim, and a long citrus peel.
- [Champagne Cocktail](https://stirred.fyi/cocktails/champagne-cocktail.md): A bitters-soaked sugar cube focuses Champagne's stream of bubbles, while Cognac gives the drink quiet depth.
- [Prince of Wales (1887)](https://stirred.fyi/cocktails/prince-of-wales-1887.md): The 1887 rye branch crushes pineapple into a lightly sweetened whiskey cocktail and crowns it with Champagne.
- [Brandy Scaffa](https://stirred.fyi/cocktails/brandy-scaffa.md): Equal old brandy and maraschino with aromatic bitters preserve Jerry Thomas’s concentrated, undiluted room-temperature scaffa.
- [Seelbach](https://stirred.fyi/cocktails/seelbach.md): Bourbon, orange liqueur, and ten dashes of bitters meet Champagne in Adam Seger's genuinely modern 1995 sparkling cocktail.
- [Kir Royale](https://stirred.fyi/cocktails/kir-royale.md): A sparkling Burgundian aperitif in which blackcurrant deepens dry Champagne without suppressing its acidity or fine bubbles.

## References

- Canonical page: https://stirred.fyi/cocktails/soyer-au-champagne
- Photograph: https://stirred.fyi/assets/cocktails/soyer-au-champagne-040d53e4.webp
- Recipe source: https://www.diffordsguide.com/cocktails/recipe/1850/soyer-au-champagne