Soyer (sorbet): The soyer is the ancestor of champagne sorbet. It is a glass of champagne that is served as ice cold as possible and that is drunk through a straw. It was all the rage at the Opera buffet in the 1880s. It became more refined at the end of the XNUMXth century.
Here is the recipe given in 1902 by the French writer and humorist Alphonse Allais: “In a gobbler filled with crushed ice, pour a spoonful of curacao and another of maraschino, fill with brut champagne ...
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