Put any leftover Champagne to work in this indulgent slushy that’s like a cross of a frozen Margarita with a Sgroppino, an Italian classic made with lemon sorbet, vodka and Prosecco. (Yes, you can put bubbly in the blender. Just a couple of ounces of fizz won’t cause an explosion, promise.)
Flat Champagne would also work.
How to Make the Baller Margarita
Courtesy of Erick Castro, proprietor/bartender, Raised by Wolves, San Diego
- 1 ounce blanco Tequila
- 2 ounces Champagne
- ½ ounce vanilla liqueur, preferably Licor 43
- 1½ ounces lime sherbet
- Lime wheel, for garnish
Combine Tequila, Champagne, vanilla liqueur, sherbet and 1 cup ice cubes in blender. Blend until slushy, about 20–30 seconds. Pour into hurricane glass. Top with crushed ice. Garnish with lime wheel.