Getting Buzzed for Barb with Chocolate Champagne Floats @FridayCocktailSeptember 14, 2012 at 8:50 am | Posted in Beverages, Frozen, Fruit | 46 Comments
Tags: Alcohol, Champagne, Chocolate, Cocktails, Drinks, Floats, Friday Cocktail, Ice Cream, Passion Fruit, raspberries, sorbet, Sparkling Wine
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 don’t drink very often. Two glasses of wine and I’m telling everyone I love them. 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. Sad.
When Barbara of Creative Culinary asked if I would like to join in on her 1 year Friday Happy Hour Cocktail anniversary..of course I obliged. Her Friday cocktails are pretty amazing and extremely creative. Forget the cake or pie. some of them could be dessert! Personally, I’ve always been quite fond of her Vootbeer. With a scoop of ice cream, you’re all set, you’re in an old-fashioned soda fountain, spinning around on your stool, or iin this case, just spinning because of the vodka. Barb is quite the cocktail creator, mixer – so much so, that sometimes I call her the ‘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?
Granted, it’s not that hard to make a cocktail and of course I could figure it out, but then I decided to forgo the shaker, ice, and again, jiggers - and take a much easier route. I decided on an ice cream sodas of sorts, but no seltzer here. How about some 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 nauseam, and that’s a literal nauseam! However, what’s a little champagne with dark chocolate ice cream and fruit sorbet? I couldn’t possibly blow chunks from that, right?
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’.
As usual..I digress.
A bartender or cocktail maker I will never be. Just as I was about to take the money shot photo of the raspberry sorbet – chocolate float, tapping some extra ice cream into the glass – the glass broke. Look at the finished raspberry - chocolate 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. I’d definitely give something up for natural light to take photos in. No body parts, though.
Despite that disaster, I soldiered on and made a float with passion fruit sorbet (which I bought) and chocolate ice cream and 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. Like I 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 teetotaler if wine and champagne don’t count, right?
There’s really no method to putting these together. One scoop of chocolate ice cream plus one scoop 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 Barb’s Friday Cocktail Anniversary post. and @FridayCocktail on Twitter, A lot of bloggers made cocktails..real cocktails, I’m sure – real cocktails without broken glasses. I’ll bet my ‘ketchup pasgetti’ some even measured with jiggers!