If you know me well, you know that the one thing you can *always* find in my fridge is a bottle of champagne. This probably makes me sound much more sophisticated than I really am; truthfully I just drink it like most people drink red or white wine, because bubbles make everything better (says me).
I've become such a champagne girl that I don't make mixed drinks anywhere near as much as I used to, but don't get me wrong, I still love a good cocktail. And when the cocktail has champagne in it? Best of both worlds baby.
This twist on the classic Kir Royale is my latest concoction and also one of my new favorites. A grand total of three ingredients means it's super easy to make, but it's also super classy-looking and tiptoes on the border of being dessert thanks to the scoop of sorbet in the bottom of the glass. The sorbet melts into the champagne as you sip, and combined with a touch of Chambord, gives it the perfect touch of sweet raspberry essence. It's still a very champagne-centered drink (no complaints about that), but with a little more flair for an added treat.
Whether you call this cocktail dessert on its own, or pair it with something luxurious like this Chocolate Raspberry Ice Cream Cake, it's the perfect recipe for Valentine's Day or another special occasion.
Sorbet & Chambord Kir Royale
A scoop of raspberry sorbet makes this twist on the classic Kir Royale half cocktail, half dessert.
- Yield: 1 cocktail 1x
- 1 tablespoon raspberry sorbet
- ½ ounce Chambord
- raspberry, for garnish
- Spoon sorbet into the bottom of a champagne flute and add Chambord.* Slowly top with champagne to fill glass (it will bubble quite a bit!).
- Garnish with a raspberry and serve.
*I've found that if you let the sorbet and Chambord sit for a few minutes before adding the champagne, the flavors meld together and leave you with a nice sweet sip at the bottom of your drink, whereas if you add the champagne immediately, the sorbet will float to the top of the drink, more like a root beer float. Feel free to do it either way!