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20 Champagne Cocktails To Add Lighthearted Flavor To Your Evening
Got bubbly?
Her Royal New Year
1 oz. Creme de cassis
2 oz. Belvoir Elderflower Pressé
2 oz. Champagne
Ice
Mix over cubed ice then strain, and top with champagne floater. Serve in a chilled champagne flute. Garnish with lemon twist.
Recipe via Belvoir
Bellitini
1 1/2 parts Pinnacle Pomegranate Vodka
4 parts champagne
1 splash grenadine
In a stemless champagne flute pour in vodka and champagne. Top with a splash of grenadine.
Recipe via The Cocktail Project/Pinnacle Vodka
Wake Up & Smell The Roses
1.25 oz. NOLET'S Silver Gin
.5 oz. Fruit Lab Hibiscus Liqueur
.25 oz. lemon juice
4 dashes Bar Keep lavender bitters
3 oz Brut Cava
Combine NOLET'S, Hibiscus Liqueur, lemon and bitters in a cocktail shaker. Add ice, shake for 3 to 4 seconds, strain into a champagne flute and top with approximately 3 oz. of Brut Cava. Garnish with fresh blueberries and/or lavender.
Recipe via Tim Wells of Revival Social Club
Prosecco Punch
1 part Santa Margherita Prosecco Superiore DOCG
1 part Raspberry Tea Sparkling Ice
Sprig of lavender for garnish
Pour Santa Margherita Prosecco Superiore DOCG into a flute and top with Raspberry Tea Sparkling Ice. Add a sprig of lavender to garnish.
Recipe via Sparkling Ice
Rosy New Year
1 oz. gin
1 oz. Orange curacao
2 oz. Belvoir Elderflower & Rose Pressé
1 oz. lemon juice
Sugar to taste
Champagne to finish
Mix the ingredients in a cocktail shaker and strain into the glass. Top off with more Elderflower & Rose Pressé, plus champagne. Serve in champagne saucer and garnish with a rose.
Recipe via Belvoir
Pomegranate Sparkling
1 oz. pomegranate juice
1/2 oz. Grand Marnier
Finke's Widow Sparkling wine, as needed
Pomegranate seeds for garnish
Orange twists for garnish
Pour the pomegranate juice and Grand Marnier into a champagne glass or flute. Top with sparkling wine and add a few pomegranate seeds. Wipe the orange twist around the rim of the glass and then place it in the glass to garnish.
Recipe via Winc
Blackberry Bell
3 oz. Owl's Brew The Classic (a blend of English breakfast tea and lemon peel)
3 oz. champagne
1 tablespoon fresh blackberries, plus a couple for garnish
In a shaker, muddle the blackberries with The Classic. Shake with ice and strain into a glass. Top with champagne. Gently swirl, if desired. Garnish with blackberries.
Recipe via Wise Cocktails
Peach Nectarine Fizz
3 oz. Peach Nectarine Sparkling Ice
2 oz. champagne
Sliced peaches (garnish)
Pour champagne into a glass, then top with chilled Peach Nectarine Sparkling Ice. Garnish with sliced peaches.
Recipe via Sparkling Ice
Elyx Cup
2 oz. Absolut Elyx vodka
Fresh muddled cucumber
Mint
.75 oz. lime juice
.5 oz. simpe syrup
Champagne
Muddle mint and 2 cucumber wheels. Shake. Dump in julep mug. Prosecco float. Garnish with mint sprig.
Recipe via The LCL: Bar & Kitchen
Bubbly Bliss
1 part Pinnacle Original vodka
2 parts Champagne
Sugar pearls or rock candy stick for garnish
Pour vodka into a champagne flute, then top with champagne. Garnish the rim with sugar pearls or rock candy stick.
Recipe via The Cocktail Project/Pinnacle Vodka
Cote D'Azur Spritz
1 1/2 oz. Grey Goose vodka
3/4 oz. Lillet Blanc
3/4 oz. Homemade Grapefruit Cordial
Belaire Rosé to top
Grapefruit slice for garnish
Chill the glass to keep the cocktail icy-cool. Pour Grey Goose vodka, Lillet Blanc and grapefruit cordial into the glass over ice. Stir until all ingredients are combined. Top with Belaire Rosé. Garnish with a slice of grapefruit.
Recipe via The Churchill Bar and Terrace at Hyatt Regency London – The Churchill
Rose Revolution
1 oz. Belaire Rosé
1 oz. vodka
1/2 oz. lemon juice, freshly squeezed
1/2 oz. simply syrup
Lemon twist for garnish
Sage leaves for garnish
Muddle strawberries in a cocktail shaker. Add vodka, lemon juice, simple syrup and shake over ice. Strain the liquid into coupe glass or wine glass. Top with Belaire Rosé. Garnish with safe leaves and lemon twist.
Recipe via French mixologist Carina Tsou
French 750
12 oz. gin
6 oz. simple syrup (equal parts sugar and water, heated in a pot until the sugar dissolves)
6 oz. fresh lemon juice
1 750 ml bottle of Veuve Clicquot
Add all ingredients except Verve Clicquot to a beverage dispenser with plenty of ice and stir. Top with the bottle of champagne.
Recipe via Squares
Mediterranean Champagne Sangria
.5 oz. peach schnapps
.5 oz. triple sec
.5 oz. apricot brandy
.5 oz. apple pucker
.5 oz. orange juice
.5 oz. pineapple juice
1 oz. pomegranate juice
5 oz. red wine
Wycliff California champagne to top
Mix all ingredients, and add mint and mixed berries and fruit. Top with champagne.
Recipe courtesy of Fish Bar
4-3-2-1
4 oz. chilled Bolla Prosecco
3 drops bitters
2 sugar cubes
1 oz. Cognac
Mix all ingredients and enjoy.
Recipe courtesy of Banfi Wines
Raspberry Peach Cocktail
12 oz. frozen raspberries
2 cups peach nectar, Chilled
1 bottle of Santa Margherita Prosecco Superiore DOCG, chilled
Ice
Place frozen raspberries in a large glass pitcher or bowl. Top with peach nectar and Santa Margherita Prosecco Superiore DOCG. Fill remainder of pitcher with ice cubes, stir and serve cold.
Recipe via Santa Margherita Wine
Pomp Fizz
1.5 oz. Patrón Reposado
.75 oz. lemon juice
.5 oz cinnamon syrup*
1 heaping barspoon of Pomegranate Seeds
Prosecco
Build in shaker, adding tequila, juice, syrup, seeds and then ice. Shake vigorously and fine strain into a champagne flute. Top with Prosecco and then drop a bar spoon of pomegranate seeds into drink. Add 1 dash of angostura bitters to float on top.
*Cinnamon Syrup
1 cup Water
1 cup Sugar
2 sticks Canela (Mexican cinnamon), broken into pieces
Combine sugar, water and cinnamon in a sauce pan over medium heat and simmer until sugar is completely dissolved and a prominent cinnamon flavor develops. Transfer to a glass jar and let cool. Store in refrigerator up to one month.
Recipe via Zachary Taylor of Dirty Water
Triple Kiss
1 1/2 parts Ménage à Trois Triple Berry Vodka
1/4 part cinnamon simple syrup
1/2 part lemon juice
1/4 part wild berry syrup
5 parts champagne, to fill
Add all ingredients over ice. Shake and strain into a champagne flute, top with champagne.
Recipe via Niccole Trzaska, founder of Drinks by Niccole
Lemon French 75
1 bottle of Santa Margherita Prosecco Superiore DOCG
1 fl. oz. gin
1/4 freshly squeezed lemon juice
2 teaspoons sugar
Lemon spiral (garnish)
Fill cocktail shaker with ice, gin, lemon juice and sugar. Pour into champagne flute. Top with Santa Margherita Prosecco Superiore DOCG, stir and garnish with a lemon spiral.
Recipe via Santa Margherita
Pomegranate Champagne Punch
1 1/2 cups Sparkling Ice Pomegranate Blueberry
1 cup pear nectar
1/4 cup orange-flavored liqueur, such as Grand Marnier
1 bottle (750 ml) champagne
In a large pitcher, combine Sparkling Ice Pomegranate Blueberry, pear nectar and orange flavored liqueur. Slowly add champagne and serve over ice. Garnish with mint and blueberries.
Recipe via Mark Loader for Sparkling Ice
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