Beat the heat with this summer chiller created by mixologist, Kim Haasarud, of Liquid Architecture. Elederflower Liqueur is combined with lemon sorbet and champagne for a bubbly, sweet treat with a bit of lemony pucker. Now which way to the pool?
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1 scoop lemon sorbet, softened
1 oz St. Germain Elderflower liqueur
Moët & Chandon Impérial champagne
Edible flowers, for garnish
Combine the lemon sorbet, softened, in a cocktail shaker with the elderflower liqueur. Add ice and shake vigorously. Strain into a champagne flute and top with Moët & Chandon Impérial. Top with edible flowers, for garnish.
courtesy Moet Chandon
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