Looking to up your drink game? Pop the cork and get the evening started with these delightfully refreshing recipes.
We love the elegant simplicity of champagne on its own, but there's something extra special about taking things to the next level, jazzing up your bubbly with a few thoughtful ingredients—and nothing gives a co*cktail an extra bit of flare like a glug of sparkling wine. The next time you find yourself looking for a way to make your favorite sparklers a touch more festive, consider these champagne co*cktails to get your guests buzzing.
Empress 75
Ingredients
1.5 oz Empress 1908
.75 oz fresh lemon juice
.5 oz simple syrup
Sparkling wine
Instructions
Shake all ingredients except for sparkling wine on ice, double strain into a chilled flute, and top with sparkling wine. Garnish with a lemon twist.
Sparkling Sage
Ingredients
1.5 oz Mount Gay Black Barrel rum
.75 oz honey ryrup
3 sage leaves
2 oz dry sparkling wine
Instructions
Add rum, lime, syrup and sage to a shaker. Add ice and shake. Fine strain into champagne glass and top with sparkling wine. Garnish with lemon and sage.
Apple Cider Mimosa
Ingredients
1 bottle champagne
1 cup apple cider
2 tbsp sugar
1 tbsp ground cinnamon
Instructions
On a small plate, combine sugar and cinnamon. Dip champagne flutes in water to wet the rims, then dip in cinnamon sugar mixture. Fill champagne flutes 1/4 full with apple cider, then top off with champagne.
via Delish
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Bubbly Pina Colada
Ingredients
1.5 oz Malibu Original
.5 oz pineapple juice
.5 oz coconut cream
3 oz sparking wine
Instructions
Pour all ingredients (except sparkling wine) into an ice-filled shaker. Shake until cold, pour sparkling wine into shaker and stir. Strain into a chilled glass and top with a slice of pineapple.
The Subtle Hint
Ingredients
1 oz Nonino Amaro
.5 oz simple syrup
.5 oz lemon juice
3 slices of strawberry
Montand Brut Champagne
Instructions
Muddle 2 slices of strawberry, simple syrup, and lemon juice in shaker. Add Nonino and ice and shake until fully chilled. Double strain into champagne glass and top with bubbles. Drop one strawberry slice into flute.
From Austin Doiron at NEAT Bottle Shop & Tasting Room
Galliano Fizz
Ingredients
1.5 oz Don Q Anejo tequila
.5 oz Galliano Yellow
.5 oz St.Germain
1 oz lemon juice
.75 oz simple syrup
.75 oz egg white
5 drops orange blossom water
Prosecco
Dried blood orange wheel
Instructions
Dry shake all ingredients. Add ice and shake again. Pour into a brandy snifter, top w/ prosecco and 5 drops orange blossom water. Garnish with a dried blood orange wheel.
From the Vine, New York City
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Grand 75
Ingredients
1.5 oz Grand Marnier Cordon Rouge
.75 oz fresh lemon juice
1 bar spoon simple syrup
top with dry champagne
Instructions
Combine all ingredients in a champagne flute. Garnish with orange zest.
The Roarin’ 20s
Ingredients
1.5 oz Courvoisier VSOP
1 oz Dolin Dry Vermouth
.75 oz Campari
Top with Champagne
Instructions
Combine all ingredients except champagne with ice and stir to combine. Top with champagne.
Ginger Kombucha Mimosa
(Serves 8)
Ingredients
3 cups freshly squeezed orange juice
1 cup ginger-flavored kombucha
2 cups prosecco or sparkling wine
24 raspberries
Instructions
In a large pitcher, combine orange juice and kombucha. Top with prosecco; stir to combine. Put 3 raspberries at bottom of each champagne flute. Pour in kombucha mixture. Serves 8.
via The Edgy Veg: 138 Carnivore-Approved Vegan Recipes
More: Mimosa Recipes That Are Perfect for Brunch and Beyond
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Royal Julep
Ingredients
1 oz Absolut Elyx vodka
.75 oz lemon juice
.5 oz Crème de Menthe
1 oz prosecco
.5 oz raspberry syrup
Instructions
Combine Elyx, lemon juice, Creme de Menthe, and prosecco into a julep cup. Add crushed ice till about 3/4 full. Stir to dilute and chill. Add more crushed ice to create a mound, then drizzle raspberry syrup over the top. Garnish with a mint sprig and a raspberry.
From Bar Margot at the Four Seasons Hotel, Atlanta
Jardesca Royale
Ingredients
3 oz Jardesca Red Aperitiva
2 oz Champagne or Sparkling Wine
1 Orange Twist
Instructions
Combine all ingredients in a champagne flute.
Pomegranate Royale
Ingredients
5 pomegranate seeds
1 oz pomegranate liqueur
4 oz chilled champagne
Instructions
Add pomegranate seed to glass. Add liqueur and pour in champagne.
via Redbook.com
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Mango Mimosa
Ingredients
4 mangoes, very ripe and diced
1 mango, cut into 1/2-inch cubes, for garnish
1 bottle champagne
Instructions
In a food processor or blender, puree diced mangoes. Using a fine-mesh sieve, strain puree, discarding any solids. (You should have approximately 1 1/2 cups puree.) In a large pitcher, mix together pureed mango and champagne.
Apricot Fizz
Ingredients
1 tablespoon vodka
.25 oz apricot nectar
.5 cup champagne
Instructions
Pour the vodka and nectar into a flute. Top with champagne.
Via Womansday.com
Classic Champagne co*cktail
Ingredients
1 sugar cube
Angostura bitters
4 oz chilled champagne
Lemon zest
Instructions
Soak sugar cube by placing it on top of the bitters bottle. Holding sugar cube in place with your finger, turn bottle upside down. The bitters will drip onto the cube, soaking it in seconds. Drop soaked cube into a champagne flute. Pour in champagne. Add strip of lemon zest.
via Delish.com
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Berry Bellini
Ingredients
2 containers raspberries
8 oz rhubarb
.5 cup sugar
.5 cup water
Chilled prosecco
Instructions
In a blender or food processor, purée raspberries, rhubarb, sugar, and water until smooth. With rubber spatula, push mixture through fine-mesh sieve set over medium bowl, if desired. To serve, pour 1 to 2 tablespoons of puree into champagne flute and top with prosecco.
Blood Orange, Campari & Rosemary Elixir
Ingredients
2 oz blood orange juice
2 oz Campari
.5 oz rosemary demerara simple syrup*
Sparkling wine
*Rosemary Demerara Simple Syrup: Pour the .5 gallon water and 1 gallon demerara sugar into a saucepan. Heat the ingredients until dissolved. Stir until the liquid becomes completely clear, then remove from heat source. Add 5 rosemary sprigs into the simple syrup for flavor right as it comes off the burner. Let sit until cool. Remove rosemary sprigs from simple syrup and store for up to 3 weeks.
Instructions
Mix the blood orange juice, Campari, and rosemary demerara simple syrup into a pot. Heat, bringing to a boil for 5 minutes while stirring constantly. Cool and refrigerate. When ready to serve, pour into champagne flutes and top with sparkling wine.
From Mon Abi Gabi
Spiked Cran-Pom Rose
Ingredients
12 pomegranate seeds (placed in a flute)
.5 oz Aperol
Rosé champagne
Spiked Seltzer Cape Cod Cranberry
Instructions
Add a dozen pomegranate seeds to champagne flute and fill halfway with rosé champagne. Add half-ounce of Aperol. Top with SpikedSeltzer Cape Cod Cranberry.
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Cranberry Sparkle
Ingredients
1.5 oz Tito's Handmade Vodka
.5 oz lime juice
.5 oz simple syrup
1 tbsp cranberry sauce (from a can)
Splash of champagne or sparkling water
Instructions
Put vodka, lime juice, simple syrup and cranberry sauce in a shaker with ice, and shake vigorously—it takes some real shaking to break down the cranberries. Strain into a glass with ice, top with a splash of champagne or sparkling water, and garnish with a lime.
Apres Rouge
Ingredients
3 oz G.H. Mumm Champagne
.75 oz simple syrup
.75 oz lime juice
2 cucumber slices
4 mint leaves
.25 oz ginger juice
1 oz pomegranate juice
Sprig of mint
Instructions
Muddle everything except the champagne. After muddling, add G.H. Mumm and ice and hold tight and shake and strain over ice in a champagne glass and garnish with a sprig of mint.
Lauren Hubbard
Writer
Lauren Hubbard is a freelance writer and Town & Country contributor who covers beauty, shopping, entertainment, travel, home decor, wine, and co*cktails.
