Soyer Au Champagne Recipe
dudognon cognac. orange curaçao. maraschino. vanilla gelato. champagne
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Ingredients
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Liquors
Gelato
Champagne
Method
Preparation
- 1
Combine the Liquors
In a cocktail shaker filled with ice, pour in the Dudognon Cognac, Orange Curaçao, and Maraschino Liqueur. Shake well for about 15-20 seconds until well chilled.
- 2
Prepare the Glass
Strain the mixture from the cocktail shaker into a chilled champagne flute.
- 3
Add the Gelato
Gently add two scoops of vanilla gelato on top of the strained liquor mixture in the flute.
- 4
Top with Champagne
Slowly pour the champagne over the gelato, allowing it to float on top. Be careful not to overflow the glass.
- 5
Garnish and Serve
Optionally, garnish with a twist of orange peel or a maraschino cherry on top before serving. Enjoy immediately.
