Happy New Year! I hope everyone had a fantastic New Year’s Eve. We certainly did!
This year, we hosted a party at our house. We brought out the NERF guns and Nintendo 64, did Café Olé shots ( 1/2 Rumchata and 1/2 Patron XO), and noshed on tons of delicious homemade food. Some of the highlights included sushi, spinach and artichoke dip, pulled pork sandwiches, nachos, and cupcakes with cookie butter frosting. Lots of indulging before our 2017 diets begin!
Chris and I tend to go a little overboard when buying drinks for parties. We like to try new flavors and create interesting cocktails. But this year I wanted to keep it simple, so we bought lots of soda for our guests to mix with their liquor of choice, as well as Patron XO and Rumchata, some beer, and lots of champagne.
Champagne makes everything feel a little more special. But I also like variety, and sipping on straight champagne all night wasn’t going to do it for me. Enter sherbert.
Here’s a question for you: do you say sherbert or sherbet? I have always said sherbert, but a friend in college would get quite angry at this and insist that it is sherBET, not sherBERT. I googled it and technically she’s right, but I don’t care. I’m still going to say sherbert.
Anyway, this champagne float is super simple and delicious. My friends and I preferred using a sweeter sparkling wine over a drier sparkling wine (for a sweeter drink I recommend Martini & Rossi Asti, for a drier drink try Chandon Sweet Star). But if dry is more your thing, then go for it.
Sherbert or sorbet, any flavor (I used rainbow sherbert)
1 – 750ml bottle sparkling wine (I recommend Martini & Rossi Asti)
6 wine glasses
Pour 4oz sparkling wine into each wine glass. Drop 1 scoop (about 1/3 cup) of sherbert into each wine glass.
Tip: To avoid having the drink fizz and bubble out of your glass, add the sherbert after pouring wine (as opposed to pouring the wine over the sherbert).