Our Colonel Twist

Reimagining the Colonel: A French Classic with a Sparkling Twist

There’s something undeniably timeless about the Colonel — that cool, tangy lemon sorbet, traditionally served with a bracing splash of vodka. It’s not just a dessert; it’s a ritual. And while its ingredients are simple, its legacy is steeped in French charm and culinary tradition.

But this summer, we’re giving the Colonel a twist that’s as refreshing as a breeze off the Riviera: swap the vodka for chilled champagne. The result? Light, zesty, and effervescent — a sophisticated reimagining of the classic that’s tailor-made for sun-soaked afternoons, garden parties, and golden hour apéritifs.

The Origins of the Colonel

The Colonel — or Colonel glacé — is a dessert that found its fame in French bistros and brasseries, particularly during the mid-20th century. Though it sounds almost militaristic, the name “Colonel” is a playful nod to the dessert’s sharp, commanding kick of alcohol — traditionally vodka — that cuts through the sweetness of lemon sorbet like a sabre.

Originally served as a trou normand — a “Norman hole” — the Colonel was designed as a palate cleanser during multi-course meals. The concept dates back centuries in French culinary tradition: a small dose of strong alcohol and sorbet, taken between courses, to “reawaken the appetite” and aid digestion. It was both practical and indulgent — a brief, cooling intermission in the grand theatre of a French feast.

By the 20th century, this humble palate cleanser had evolved into a dessert in its own right. Its popularity soared thanks to its simplicity and elegance — a perfect finish to a heavy meal, balancing sweetness with acidity and a spirited kick.

Champagne: A Touch of Effervescence

By replacing the vodka with champagne, we’re not just making the Colonel more refreshing — we’re elevating it. Champagne brings complexity, finesse, and a touch of celebration. The citrusy zing of lemon sorbet pairs beautifully with the toasty, floral, and citrus notes of a brut champagne, creating a flavor profile that’s both crisp and luxurious.

Served in a coupe or flute, the bubbles dancing around the sorbet, this version of the Colonel becomes something new: a frozen cocktail, an elegant digestif, a nod to the French Riviera. It’s festive without being fussy — ideal for long summer evenings, seaside soirées, or even a spontaneous moment of indulgence.

How to Serve It

Simplicity is key. Scoop lemon sorbet into chilled coupes or martini glasses. Just before serving, pour over a generous splash of well-chilled champagne — brut or extra brut works best to balance the sweetness. Garnish with a twist of lemon zest or a sprig of mint for a visual flourish.

A Modern Classic

The Colonel, in its classic form, is a celebration of contrasts — cold and spirited, sweet and sharp. With champagne, it becomes something even more refined. A reinvention that honors the original while embracing a new, sun-drenched elegance.

So picture this: the sun low in the sky, laughter floating through the warm air, and in your hand, a coupe of lemon sorbet fizzing gently with champagne. It’s simple, it’s stylish, and it’s oh-so-French.

This summer, raise a glass to the Colonel — reborn, effervescent, and utterly irresistible.