I’d like to introduce you to the first alcoholic beverage on my blog. Actually..I only have one other beverage on this blog, but, whatever. You see, if you’ve been reading my blog for a while, particularly my Bad Boy First Love saga, you know I can’t hold my alcohol, so therefore, I rarely drink. One glass of wine and I’m severely buzzing, but it’s a good buzz. Two glasses of wine and I start getting slurry; the room starts to spin. Any more than that and you’re most likely to find me on my knees with my head in the toilet, or in bed with a waste paper basket within reach.
That said, I’ve never even tried a Martini, but am strangely curious because the olive makes me think it will taste ‘olivey’?? I love olives, so much so, I even stuff them with sausage and deep-fry them (coming soon)! I’ve also never tried Eggnog (well, I’ve tried alcohol free eggnog), although I’ve had some great Eggnog cupcakes and cakes (does that count?)
Chocolate Ice Cream – Raspberry Sorbet Champagne Floats
When Teflon Barbara of Creative Culinary asked if I would like to join in on her one year Friday Happy Hour Cocktail anniversary..of course I obliged. Her Friday cocktails are pretty amazing and extremely creative, and forget the cake or pie; some of them could be dessert! Personally, I’ve always been quite fond of her Vootbeer; add a scoop of ice cream, you’re all set, so transport yourself to an old-fashioned soda fountain, spinning around on your stool, or in this case, just spinning because of the vodka. That said, Barb is quite the cocktail creator and mixer, so much so, that sometimes I call her the TEFLON ‘Barbtender’ – bah dum bump.
I told her I’d never made a cocktail in my life so I would just make a drink and add booze to it. A jigger? What’s a jigger? What’s a Pimm’s cup?? Cranberry Vodka Screwdriver?
Who is Tom Collins?
Blue Lagoon Cocktail? I’ve seen the movie…
I know Skinnygirl ‘anything’ is all the rage, right?
Granted, it’s not that hard to make a cocktail, and of course I could figure it out, but I decided to forgo the shaker, ice, and again, jiggers, and take a much easier route. I decided on an ice cream soda of sorts, but no seltzer here..just good old bubbly aka champagne or sparkling wine?!? Apparently it can only be called champagne if it’s made in the champagne region of France. Well..La Di Da.
That said, my inspiration stemmed from THIS luscious looking drink I pinned a few days ago. I really love champagne, but again, more than two glasses and I’m screwed, ad nauseouseam! However, what’s a little champagne with dark chocolate ice cream and fruit sorbet? I couldn’t possibly lose my dinner from that, right?
Chocolate Ice Cream – Passion Fruit Sorbet Champagne Floats
Well, I didn’t, but I did end up incredibly engrossed in an episode of Here Comes Honey Boo Boo. Mama was makin’ ‘sketti’ (spaghetti) using what looked to be a whole tub of Country Crock shed spread and a lot of ketchup.
I was buzzed, I giggled…a lot. I thought it was gross.
Then I realized I had no right to giggle because when I was Honey Boo Boo’s age, I only ate my ‘pisgetti’ with ketchup. Tomato sauce wasn’t sweet enough for my ‘pisgetti’. I also used to love cream cheese spaghetti. without any sauce, (meaning, not Millionaire’s Spaghetti)., just cream cheese and other white stuff. Okay, I still do. Will eventually post a recipe for that!
As usual..I digress.
To make matters worse in my attempt to create adult beverages, just as I was about to take the money shot photo of the raspberry sorbet – chocolate ice cream champagne float, using a spoon to tap some extra ice cream into the glass for a better shot, the glass broke. Look at the finished raspberry sorbet chocolate ice cream champagne float photos, way in the back. I tried to hide it with raspberries to no avail. My beautiful chocolate shavings were history, and I snapped away rapidly as it spilled out the back, thinking..just let me get two decent shots, please!!
Well, I didn’t get decent, but at least I got photos, so I photoshopped the crap out of them, and now they look even worse.
Despite that disaster, I soldiered on and made a float with passion fruit sorbet (which I bought) and chocolate ice cream; no broken glass this time. That was the one I drank, and I loved it.
As for the recipe, it was very simple and very convenient (for me) because I made the dark chocolate ice cream two weeks ago, and I made the raspberry sorbet last July, the remains of both in my freezer. As mentioned above..I cheated and bought the passion fruit sorbet; a really good brand that rhymes with Bloggin’ Bloss, so that one was going to taste good no matter how much I effed it up.
If you’re a teetotaler, use seltzer in place of the la di da champagne or sparkling wine. I guess I’m a teetotaler if wine and champagne don’t count, right?
There’s really no method to putting these together. One (or several) scoop of chocolate ice cream plus one scoop (or several) of your favorite fruit sorbet, then pour in the champagne until it overflows a bit. BUT, I will link you to the recipes for the dark chocolate ice cream and the raspberry sorbet. There, officially linked.
Be sure to check out Teflon Barb’s Friday Cocktail Anniversary post. and @FridayCocktail on Twitter, A lot of bloggers made cocktails..real cocktails; real cocktails without broken glasses. I’ll bet my ‘ketchup pasgetti’ that some even measured with jiggers!