This citrusy dessert cocktail is a great way to use up any leftover Champagne or sparkling wine.

　　

Ingredients

Makes 1 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)

　　

Step 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.)

　　

Step 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.

　　From Fortnum & Mason: The Cookbook © 2017 by Tom Parker Bowles. Reprinted by permission of Fourth Estate, an imprint of HarperCollins Publishers.Buy the full book from HarperCollins or from Amazon.