The Friday Tipple: Champagne Creamsicle

Champagne CreamsicleWe’re feeling fancy, Boozers. During this festive season, we like to try out new recipes and a tasty Blood Orange Soup with Frozen Sabayon that we whipped up for Christmas dinner spawned a thought: wouldn’t this make a lovely cocktail, perhaps to ring in the New Year? Oh yes indeed.

And so the Champagne Creamsicle is born. Don’t be afraid of the sabayon, even as you ask yourself “What the heck is a sabayon anyway?”. Basically, it’s a custard, and, when you freeze it, it becomes a frozen custard. It’s luscious and creamy, yet, when paired with citrus, is perfectly balanced. If you’re looking for a way to inspire a new year that is rich, light, and fresh, then look no further than the Champagne Creamsicle. Happy New Year!

Champagne Creamsicle

The frozen sabayon can be made a day ahead and frozen, and will keep in the freezer for a week or two before it becomes a bit crumbly. We added sweet vermouth to provide some contrast in flavor, then created a citrus simple syrup for the champagne, lightly kissed with Bittermens Hiver Amer bitter orange liqueur. If you can’t find Hiver Amer (although we highly recommend it), you can use Grand Marnier, Cointreau, or Triple Sec instead — or even an orange-infused vodka.

4 ounces chilled champagne or sparkling wine

1.5 ounces Spiked Citrus Simple Syrup (recipe below)

1 ounce freshly squeezed orange juice

1 large spoonful Frozen Sabayon (recipe below)

Stir first three ingredients together in a cocktail shaker and pour into a champagne coupe (or wide-mouthed wine glass). Top with spoonful of Frozen Sabayon and serve immediately.

Spiked Citrus Simple Syrup: Place a half of a grapefruit (chopped roughly) and a whole clementine (halved) into a small saucepan. Cover with water and add 2/3 cup granulated sugar. Simmer over low heat for at least 30 minutes or until liquid has thickened and reduced by half. Strain and cool, then add 3 ounces orange liqueur. Will keep refrigerated for up to 2 weeks.

Frozen Sabayon with Sweet Vermouth

4 large egg yolks

2/3 cup sweet vermouth

5 tablespoons granulated sugar

1 cup heavy whipping cream

a few drops of lemon juice

Put the egg yolks, vermouth, and sugar in a heatproof bowl; bring a cup of water to a boil in a 2-quart saucepan and reduce heat to low. Place heatproof bowl over the saucepan and whisk until mixture becomes thick and creamy — this will only take a few minutes. When the custard is thick enough to hold its shape (i.e. you can pull the whisk through the custard and see a pattern), place the bowl in a bowl of ice water and continue whisking for another minute to cool it down.

In a stand mixer, whip the cream until it forms soft peaks. Fold the custard into the whipped cream until it is completely incorporated, and add a few drops of lemon juice. Put into a container and freeze for 8 hours before serving. Adapted from a recipe by David Lebovitz.

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