15 Champagne Cocktail Recipes Worth Throwing a Party For

Poppin' bottles.

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.

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1 Wake Up & Smell the Roses

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.

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2 Pomp Fizz

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.

*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.

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3 Winter Jack Mimosa

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.

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4 Frozen Peach Bellini

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.

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5 Strawberry Champagne Cocktail

Bubbly sugary goodness.


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.

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6 Frozen Berry Bellini

A better-than-popsicles recipe.


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.

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7 Little Napoleon

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.

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8 Pear and Ginger Sage Champagne Cocktail

If you fancy.


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.

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9 Kir Royale

One of the most classic of French cocktails.


6 oz. Champagne

1/2 oz. Crème de Cassis

Lemon Twist


Pour the champagne and cassis into a champagne flute. Stir. Garnish with lemon twist.

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10 Raspberry Sparkler

The perfect drink for sipping at special events and weddings.


Dry Sparkling Wine

Fresh Raspberries

1 Tblsp. Raspberry Liqueur


Top off your champagne with a few raspberries and a tablespoon of raspberry liqueur, then serve.

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