Photo credit: www.vogue.com
The story goes that in the year 1836, Queen Victoria made an unexpected visit to the gentlemen-only Reform Club located in central London, where she requested a rather unique drink: a Soyeur au Champagne, comprised of Champagne, cognac, and vanilla ice cream.
However, the cocktail was not known as the Soyeur au Champagne back then. As master mixologist Ago Perrone from The Connaught Bar explains, the drink was later named in honor of the Reform Club’s bartender, Alexis Benoît Soyer. “He was the first celebrity chef in Victorian London,” says Perrone. Soyer, the inaugural head chef at this esteemed members’ club, showcased his mixology skills that led him to shift focus from the kitchen to crafting vibrant sparkling beverages and punch jellies. Nevertheless, it was this creamy, bubbly treat that became one of Queen Victoria’s preferred drinks.
At The Connaught, which earned the title of Best Bar in the World in 2021, Marone serves a modern rendition of the original drink, dubbed Velvet Champagne. The contemporary version features slight modifications: “Our Velvet Champagne has a fruitier profile and is less sweet than its ancestor,” Marone notes, while still preserving the luxurious essence of the original cocktail.
With the festive season just around the corner, what could be better suited for celebration than such a delightful creation? Below, Marone and The Connaught share their cherished recipe for the Velvet Champagne cocktail.
The Connaught Bar’s Velvet Champagne Cocktail
Ingredients:
20 ml (2/3 fl oz) framboise eau-de-vie
20 ml (2/3 fl oz) orange cognac liqueur
5 ml (1 barspoon) sugar syrup
10 ml (1/3 fl oz) fresh lemon juice
20 ml (2/3 fl oz) raspberry puree
30 ml (1 fl oz) Champagne
1 small scoop of high-quality vanilla ice cream, preferably French
Preparation:
In a cocktail shaker filled with ice, combine the eau-de-vie, liqueur, sugar syrup, lemon juice, and raspberry puree. Shake thoroughly until the mixture is chilled. Strain the contents into a copper-plated Moscow Mule mug with a piece of block ice. Pour in the Champagne, then delicately float a scoop of vanilla ice cream on top. Stir gently to combine and serve with a spoon.
Source
www.vogue.com