Soyer au Champagne. The original ice-cream float from 1888

With so many cocktail recipes out there it’s sometimes tricky to find one that’s exciting, fun and completely unique. 

Soyer au Champagne is a mix of ice cream, cognac and champagne and originated in 1888. During the Victorian era eating ice cream was a status symbol and the Soyer was a firm Christmas favourite.

Most dessert cocktails are crimes against humanity. They are normally over sweet and to creamy. This one is an exception.  It’s delicious, not overly sweet, but still truly desserty. Ice-cream and alcohol is a marriage made in heaven! And hey, if we’re talking about holiday imbibery, why not? A little indulgence is what the holidays are all about.

Be cautious when choosing a sparkling wine for this one. A brut or extra brut will be on the sharp side when paired with ice cream. Instead, look for an extra dry, sec (dry) or demi-sec sparkling wine. We suggest you try the Papillon Demi Sec Sparkling Wine or the Graham Beck Bliss.


  • 1 part Hennessy VSOP
  • 1 part Maraschino liqueur
  • 1 part Orange liqueur
  • 1 part Pineapple juice
  • 1 tbsp Vanilla ice cream
  • Top  with Sparkling Wine


  1. Add all ingredients except champagne into a cocktail shaker with cubed ice and shake hard until well mixed (careful not to over shake as the ice-cream will dilute and split).
  2. Fine strain into a chilled coupette or martini style glass, and top with sparkling wine. Enjoy the bubbles.