I fondly recall drinking spiked milkshakes during my 20-something summers. Ice cream and alcohol combine for a luxuriously refreshing cocktail. Unfortunately, when I turned 30, I developed — or admitted to — a lactose intolerance. It's been good for my thighs but not for my taste buds. I don't remember when I last had a spiked milkshake, but I do remember they were delicious.
The cocktail below combines sorbet and alcohol for a smooth, velvet-like consistency similar to ice-cream cocktails but without the fat and dairy. Maybe this will become my 30-something summer cocktail.
Raspberry Sorbet Bellini
Created by Kim Haasarud from Liquid Architecture
1 scoop raspberry sorbet, softened
1/2 ounce Belvedere Black Raspberry vodka
Combine the raspberry sorbet and vodka in a cocktail shaker with ice. Shake vigorously and strain into an empty champagne flute. Top off of with sparkling wine.
(This cocktail was created using Moët & Chandon Rosé Impérial champagne.)