Chambet

On Saturday night, the topic of root beer floats came up in conversation amongst our group of friends. I don’t know why it came up (I was probably in a parallel conversation of sorts) nor do I know how it led to champagne, but before I realize it someone has put two and two together suggesting champagne floats. I made a joke how you could have them in flutes to get “flute floats” and somehow expected it to stop there – in the realm of Jokeland. Little did I realize the determination behind our group in the pursuits of scientific experimentation and the next thing I know people are scrambling to find champagne and ice cream. Aside from the novelty of the idea, the thought of actually having a champagne ice-cream beverage didn’t conjure up the most pleasant images in my mind, but I wasn’t about to stand in the way of such scientific fervor. Fortunately, instead of ice cream we found three cartons of sorbet. And thus the now infamous “Chambet” dessert-beverage was born. Interestingly enough, the sorbet flavors actually complimented the champagne flavors rather nicely (especially the tropical fruit). It felt almost elegant having a “Chambet” and it might become a repeat attraction at future parties. Just try to order one at a bar and see what kind of reaction you get.