From our favorite festive holiday cocktails to the chilled bubbly drinks we deserve in the summer, here, 15 classic and/or underrated champagne cocktails worthy of a toast.
A light and fruity drink with a hint of lavender, by Tim Wells of Revival Social Club.
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 3-4 seconds, strain into a champagne flute, and top with approximately 3 oz. of Brut Cava. Garnish with fresh blueberries and/or lavender.
A tequila *and* champagne blitz, because sometimes it's just that kind of night (created by Zachary Taylor of Dirty Water).
1.5 oz. Patrón Reposado
.75 oz. Lemon Juice
.5 oz. Cinnamon Syrup*
1 heaping barspoon Pomegranate Seeds
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.
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.
A wintery version of your OJ brunch standard, courtesy of Jack Daniel's Tennessee Whiskey.
1 oz. Jack Daniel's Winter Jack Tennessee Cider
1 oz. Apple Cider
1 oz. Korbel® Champagne
Fill glass with 1 part of each ingredient.
A chilled version of your favorite brunch cocktail (sorry, mimosas).
3 cups Frozen Peach Slices
1 cup Mango Nectar
1 (750-mL) bottle Prosecco, chilled
Combine peach slices and mango nectar in blender until smooth. Pour peach mixture into champagne flutes until half full. Fill glasses with prosecco. Serve immediately, garnished with peach slices, if desired.
¼ cup Strawberries, hulled and roughly chopped
2 tsp. Fresh Lemon Juice
2 Tbsp. Sugar
12 oz. Champagne
1 oz. Chambord
2 Strawberries, for optional garnish
In the bowl of a food processor combine strawberries, lemon juice, and sugar. Puree until smooth and no chunks of strawberry remain. If desired, strain seeds from the strawberry mixture. Fill two champagne flutes ¾ full with champagne. Pour in ½ oz of Chambord into each flute and top each with 1 to 2 tablespoons of the strawberry puree mixture. Garnish with a strawberry and serve.
1 (12-oz.) Package Frozen Mixed Berries, thawed
1/4 cup Sugar
1 (750 ml) Bottle Sparkling Wine or Prosecco
In the container of an electric blender, combine berries and sugar; process until smooth. Strain mixture, if desired. Pour fruit mixture into a serving pitcher; slowly add wine, stirring gently to combine.
A spin on a popular French sparkler from Leslie Ross of Houston's Hunky Dory Tavern.
1 oz. Courvoisier Napoleon
.5 oz. Pineau des Charentes
.75 oz. Giffard Strawberry Cordial
.75 oz. Lemon Juice
Ruinart Blanc de Blanc Champagne to top
Shake and strain into a glass. Top with champagne and garnish with a flower/rose petal.
1 cup Honey
3 cups Water
2 Whole Pears, peeled, cored, and diced
1 Large Chunk of Ginger, peeled and diced
20 Fresh Sage Leaves, plus additional for garnish
1 Bottle of Champagne or Sparkling Wine
In a saucepan combine the honey and water over medium heat and bring to a light boil. Turn the heat down to low and simmer, stirring occasionally, until the honey has dissolved completely. Add the pears, ginger, and sage leaves. Simmer until the mixture has reduced by 1/3 for about 15-20 minutes, stirring occasionally. Remove from heat and let the mixture steep for an additional 10 minutes. Strain the syrup into a large mason jar. Discard the ginger and sage leaves. To assemble the drinks place a few pieces of the cooked pear into each glass followed by 1-2 tablespoons of the simple syrup. Add the champagne and enjoy.
One of the most classic of French cocktails.
6 oz. Champagne
1/2 oz. Crème de Cassis
Pour the champagne and cassis into a champagne flute. Stir. Garnish with lemon twist.
The perfect drink for sipping at special events and weddings.
Dry Sparkling Wine
1 Tblsp. Raspberry Liqueur
Top off your champagne with a few raspberries and a tablespoon of raspberry liqueur, then serve.
Serve chilled in the summer and without ice during the holiday season.
2 Tbsp. Pure 100% Pomegranate Juice, chilled
1 Tbsp. Cointreau
1/2 tsp. Pomegranate Seeds
1/2 tsp. Sweetened Lime Juice
Champagne or Sarkling Wine, chilled
Spoon the pomegranate seeds into the bottom of a glass. Add pomegranate juice, Cointreau, and sweetened lime juice. Top off the flute with chilled champagne or sparkling wine and ice.
A citrusy summer favorite.
Bottle Santa Margherita Prosecco Superiore
1 cup Gin
¼ Freshly Squeezed Lemon Juice
2 tsp. Sugar
Lemon Spiral (garnish)
Fill cocktail shaker with ice, gin, lemon juice, and sugar. Pour into champagne flute. Top with Santa Margherita Prosecco Superiore. Stir and garnish with lemon spiral.
A skinny drink that's 100 percent guilt-free.
6 oz. La Quintinye Vermouth Royal Rouge
1 bottle Bisol Jeio Prosecco
1 cup Raspberries
2 tsp. Agave Nectar
Stir together raspberries, vermouth, and agave nectar in a pitcher. Occasionally stir and let the mixture sit and chill in fridge for about an hour. Pour into six champagne flutes and top with Prosecco.
A light and sweet cocktail courtesy of Reyka Vodka.
1 1/2 oz. Reyka Vodka
3/4 oz. Lemon Juice
1/2 oz. Vanilla Simple Syrup**
1/2 oz. Apricot Eau De Vie
Top Dry Champagne
Half Passion Fruit Float or Lemon Wheel, for garnish
Combine all ingredients into cocktail shaker except champagne. Shake, top, garnish, and serve.
**Make a normal simple syrup. For every 24 oz. of simple syrup, add .5 oz. vanilla extract
A Kool-Aid color with a grownup taste.
2 oz. Viniq Original Shimmery Liqueur
2 oz. Champagne
1 oz. Sparkling Water
Chill all ingredients for 2 hours prior to serving. Add ice to wine glass. Add Viniq Original, champagne, and sparkling water to the wine glass. Stir mixture and garnish with a lime wheel.