Blood Orange–Champagne Ice Cream Float

• 15ml (3 teaspoons) Champagne or sparkling wine (this can be flat, left over from a party)
• 15g (about 3 1/4 teaspoons) caster or superfine sugar
• 25ml (5 teaspoons) Cocchi Vermouth di Torino
• 15ml (3 teaspoons) Campari
• 35ml (about 2 tablespoons plus 1 teaspoon) soda water
• 2 scoops of orange sorbet, preferably blood orange
• A slice of orange (use blood orange, if in season)

1. Put the Champagne or sparkling wine in a small pan and simmer until reduced by a third. Add the caster sugar and stir until dissolved, then leave to cool. (It's worth making a much larger quantity of this syrup and storing it in the fridge to make other drinks.)
2. Pour the vermouth, Campari, Champagne syrup, and soda water into a small shaker and shake for 10-15 seconds. Scoop the sorbet into a chilled float glass. Pour the liquid ingredients on top and garnish with the slice of orange.

sparkling wine, caster, torino, water, orange sorbet, orange

Taken from www.epicurious.com/recipes/food/views/blood-orange-champagne-ice-cream-float (may not work)