Don’t Judge Me Mondays: Champagne Dream
Well, we made it through another Monday! Today I’m sharing a cocktail that’s easy but still feels special. Several people gave me Champagne on my last day of work as a congratulatory gift (thanks Kristi, thanks Mom!). I didn’t want any of it to go to waste, so I started brainstorming some ways to use it. A few weeks back my friend Betsy came up with the idea for a champagne float. It sounded amazing so I had to try it!
Another great bonus about this drink is that it would be super easy to make for a festive crowd (let’s face it anything with bubbly involved is bound to be a party).
Let’s get to the bubbles!
We’re going to be making out floats with sherbet. Take your sherbet out of the freezer and let it thaw for 5 minutes. I recommend rainbow sherbet for this mostly because of the fun color. Raspberry, lime, or orange sherbets would all be tasty too, whatever you like. For the bubbly, it doesn’t have to be actual Champagne. Prosecco or any other sparkling wine that isn’t too sweet would be fine.
Scoop your sherbet into a large coupe Champagne glass (a flute-shaped glass would be too hard to plop the sherbet in).
Then pour the bubbly slowly over the scoop until the glass is filled. Serve immediately.
The frozen sherbet keeps the Champagne ice cold and adds a nice creaminess to the drink as it melts. This cocktail is sophisticated and fun, which makes it perfect for easy summer drinking. If you wanted to make this for a party, scoop a quart of sherbet into a punch bowl and then pour in a bottle of champagne.
- 1/2 cup sherbet
- 3-4 ounces Champagne or other sparkling wine
- Thaw the sherbet for 5 minutes.
- Scoop sherbet into a coupe Champagne glass.
- Pour Champagne over the sherbet slowly and enjoy.