Soyer Au Champagne

Chill a cocktail coupe in advance to ensure it's cold and ready for serving.

Prepare a garnish by skewering an orange slice or wedge with a Luxardo Maraschino cherry.

Place the vanilla ice cream at the base of the chilled coupe glass.

Add the cognac, Ferrand Dry Curaçao liqueur, and Luxardo Maraschino liqueur to the glass. Stir gently to dissolve and incorporate most of the ice cream.

Top the mixture with chilled brut champagne or sparkling wine, allowing it to foam.

Garnish the cocktail by placing the prepared orange and cherry skewer on the rim of the glass.