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Blood Orange–Champagne Ice Cream 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)']

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.)
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.

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