Cocktail Recipes

Soyer au Champagne

Modern | After Dinner | from Anders Erickson

The Soyer au Champagne is a luxurious and elegant cocktail, often described as an adult version of an ice cream float. It's a delightful blend of cognac, orange curaçao, maraschino liqueur, Champagne, and vanilla ice cream.

Ingredients

Amount	Ingredient	Brand
1 small scoop 1 1⁄2 small scoop 2 small scoop 3 small scoop	Vanilla Ice Cream
1⁄2 oz / 13 ml 3⁄4 oz / 19 ml 1 oz / 25 ml 1 1⁄2 oz / 38 ml	Cognac	Maison Rouge V.S.O.P.
1⁄2 oz / 13 ml 3⁄4 oz / 19 ml 1 oz / 25 ml 1 1⁄2 oz / 38 ml	Orange Liqueur	Grand Marnier
1⁄2 oz / 13 ml 3⁄4 oz / 19 ml 1 oz / 25 ml 1 1⁄2 oz / 38 ml	Bénédictine	Bénédictine DOM
1 to 1 1⁄2 oz / 25 ml 1 1⁄2 to 1 1⁄2 oz / 38 ml 2 to 1 1⁄2 oz / 50 ml 3 to 1 1⁄2 oz / 75 ml	Brut Champagne	Laurent-Perrier

Notes

• Method: Stirred
• Pour: Julep Strain
• Glassware: Coupe
• Garnish: None
• Special Prep: Place the ice cream into the coupe and press it down so it adheres to the bottom of the glass. Freeze for 15 to 20 minutes. Pour cocktail around the ice cream. Top with 1 to 1 ¹⁄₂ ounces of champagne. Serve with a small spoon.