Bottoms Up

This Boozy Shortcake Sundae Is What You Deserve for Adulting

Ice cream sundaes are a childhood staple -- the (literal) cherry on top of every meal, pending mom's approval. And they're still delicious now, but they're even BETTER now that you can drink them with a float of Champagne. Fizzy, boozy, and guaranteed to satiate your sweet tooth -- what's not to like about DrinksMadeEasy's boozy shortcake sundae? You've earned it, kid. Now watch the video to see how it's done. 

Boozy Shortcake Sundae


Yield: 2 servings

INGREDIENTS:
  • 1 pint fruit sorbet
  • 1 cup Champagne or other sparkling wine
  • 1 loaf store-bought pound cake
  • 2 pinches granulated sugar
  • 2 splashes gin
DIRECTIONS:
  • Preheat the oven to 350°F.
  • Cube the pound cake and place it on a tin foil-lined baking sheet. Lightly splash with gin and sprinkle it with granulated sugar. 
  • Place it in the oven and bake until the edges are golden brown and the sugar has caramelized. Remove from heat and let cool completely.
  • In each serving dish, add 2 scoops of sorbet and and top with ½ cup of Champagne. Add the pound cake cubes to each dish, and serve.

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