Though champagne is great to celebrate with, it's also so much more than that. The New Year's staple is a great base for spritz, or a margarita, or an adult punch, or any number of cocktails—not to mention, the classic mimosa (a personal favorite). It's time to see champagne in a whole new light, from two-ingredient recipes to more complex options. Allow me to present 29 champagne cocktail recipes from some of the world's best bartenders and champagne brands. Whip these out the next time you want to impress guests—or just treat yourself. (Hot tip: Sub in prosecco instead of champagne if you're on a tight budget.)
8 oz. Smirnoff No. 21 Vodka
4 oz. Pomegranate Arils
33 oz. Pomegranate Juice
25 oz. Champagne
Orange slices, mint for garnish
Stir together pomegranate juice and Smirnoff No. 21 Vodka in a large punch bowl. Stir in champagne. Add orange slices and Arils. Serve garnished with mint and fruit. Serves 11.
Courtesy of Smirnoff
45 ml Tullamore D.E.W. Original
5 ml Apple Liqueur
1 Dash Angostura Bitters
2 Dash Angostura Orange Bitters
2 Barspoons White Granulated Sugar
30 ml Green Tea (Strongly Brewed)
In a shaker, add sugar, bitters, and green tea. Stir to dissolve sugar.
Add apple liqueur, Tullamore D.E.W., and ice. Hard shake and strain into a coupe glass. Top with chilled champagne and garnish with a fan of apples.
Courtesy of Tullamore D.E.W.
1 ¼ Cups chilled pomegranate juice
1 ½ oz. Cointreau Liqueur
1 Bottle Mezza di Mezzacorona
1 Fresh pomegranate, seeded
1 Bag cranberries
Combine 1 ¼ cups of chilled pomegranate juice, 1 ½ oz of Cointreau Liqueur, 1 bottle of Mezza di Mezzacorona, ice, fresh pomegranate seeds and cranberries in a punch bowl. Serve in wine glasses.
Courtesy of Mezzacorona
3 oz. Chandon Brut
1/2 oz. Rosemary Honey Syrup
1/2 oz. Lemon Juice
1.25 oz. Ardbeg 10-Year-Old Scotch Whisky
2 Dash Celery Bitters
Combine Ardbeg, lemon, and rosemary honey syrup in a shaker and add ice. Shake and strain into a coupe. Top with 3 oz. Chandon Brut. Garnish with rosemary & lemon peel.
*Rosemary Honey Syrup Recipe:
1/2 cup Fresh Rosemary Leaves, roughly chopped
2 cups Honey, clover or other mildly flavored
1 cup Water
Pour honey and water into a saucepan and place over very low heat. Add rosemary leaves and simmer, stirring occasionally for about 10 minutes, until mixture is fragrant. Remove pan from heat and let cool for 5 minutes. Using a fine mesh strainer, carefully pour the honey through a sieve. Discard the rosemary leaves. Let mixture cool to room temperature, about 30 minutes. Transfer rosemary honey to an airtight container. Add a sprig of fresh rosemary to the honey. Store at room temperature for 24 hours, then place in the refrigerator.
Courtesy of Chandon
2 oz. Mount Gay Rum Black Barrel
3/4 oz. Fresh Lime Juice
3/4 oz. Honey Water (1:1 Honey to Water)
7 Mint Sprigs
2 oz. Champagne
Add Mount Gay Rum Black Barrel, Fresh Lime Juice, Honey Water and Mint Sprigs to cocktail shaker. Add ice and shake. Fine strain into chilled coupe. Finish with float of Champagne and garnish with Mint Leaf.
Courtesy of Mount Gay Rum
1 oz. Cointreau
1 oz. Blanco Tequila
1/2 oz. Fresh Lime Juice
3 dashes Peychaud's Bitters
Shake Cointreau, tequila, and lime juice with ice, and strain into a chilled flute. Top with Champagne and bitters. Garnish with a red rose petal.
Courtesy of Cointreau
1 1/2 oz. Oban 14 Year Old Single Malt Scotch Whisky
1/2 oz. Peach Puree
1/2 oz. Fresh Lemon Juice
1/2 oz. Simple Syrup
Champagne to top
Fresh Mint Sprig for garnish
Combine Oban 14 Year Old, peach puree, fresh lemon juice and simple syrup into a cocktail shaker with ice. Shake well. Strain contents into a Coupe glass. Fill to top with champagne and garnish with fresh mint sprig.
1 oz. The Botanist Gin – approx. 2 tablespoons
¼ oz. Fresh Lemon Juice – approx. 1.5 teaspoons
½ oz. Lavender Syrup* - approx. 3 teaspoons
3 ¼ oz. Champagne – approx. 6.5 tablespoons or 100ml
Combine all ingredients in a champagne fluteTop up with Champagne Garnish with sun-dried meyer lemon and edible flowers as garnish such as lavender blossom, violas or elderflower
*Lavender Syrup Recipe:
1 cup water
2 cups sugar
3 tablespoons fresh lavender flowers
Combine water and sugar in a pot and stir well so the sugar doesn’t stick to the bottom. Bring to a low to medium simmer for 10 minutes ensuring all of the sugar crystals are dissolved. Remove from heat and stir in lavender flowers. Let flowers steep for 1 hourStrain syrup and discard flowers. After use store in the fridge to maintain freshness
Courtesy of The Botanist Greenhouse Pop-Up at Rosewood Sand Hill
Moët Ice Impérial
1/2 oz. Aperol
3 dashes of grapefruit bitters
Chill 15 mL Aperol and three dashes of bitters and pour over ice in a large white wine or cabernet-style glass. Top with Ice Impérial and garnish with a grapefruit twist.
Courtesy of Clos19.
2 oz. Aviation American Gin
1/2 oz. Freshly pressed lemon juice
12 Mint leaves
3/4 oz Simple syrup
1 oz. Brut Champagne
In a pint glass, muddle raspberries and mint. Next, add the spirits & mixers (through simple syrup). Then, fill with ice & shake vigorously. Finally, ffinely strain into an ice filled glass. Top with Brut Champagne. Garnish with a large mint sprig stuffed lemon wheel
Courtesy of Aviation Gin
1 1/2 oz. Talisker 10 Year Old Single Malt Scotch Whisky
3/4 oz. Fresh Lemon Juice
3/4 oz. Simple Syrup
Champagne to top
Lemon Twist for garnish
Combine Talisker 10 Year Old, fresh lemon juice, and simple syrup into a cocktail shaker with ice. Shake well. Strain contents into a Flute glass. Fill to top with champagne and garnish with a twist.
Courtesy of Talisker
1 tsp. St. George Pear Brandy
6 oz, chilled demi-sec Champagne
Coat the inside of a Champagne flute with pear brandy, then fill with bubbly. Garnish with thin slices of fresh pear. Festive, elegant, easy!
Courtesy of St. George’s Spirits
1 oz. Nolet’s Gin
1 oz. Giffard Pamplemousse
1/2 oz. Lillet Rosé
1/2 oz. Aperol
Combine the Nolet’s Gin, Giffard Pamplemousse, Lillet Rosé, and Aperol, and pour into an AP wine glass. Next, add the Chandon sparkling wine. Top with regular ice and gently stir. Garnish with a grapefruit peel.
Courtesy of CATCH Hospitality Group
2 oz. of Seagram’s Pineapple
½ oz. of strawberry syrup
½ oz. in lemon juice
top with champagne
Garnish with strawberry and citrus peel
Add everything to a shaker except the champagneShake then strain into champagne glassTop with champagne and garnish with strawberry and citrus peel.
Courtesy of Beautiful Booze
2 parts Brut Champagne
1 ½ parts St-Germain Elderflower Liqueur
2 parts Sparkling Water
Fill a tall Collins glass with ice. Add Champagne first, then St-Germain, then Club Soda. Stir completely and then garnish with a lemon twist.
Courtesy of St-Germain
1 bottle Health-Ade Pomegranate Kombucha, chilled
12 oz. champagne, chilled
2 oz. Pomegranate Juice, chilled
2 oz. St. Germaine LiqueurPomegranate seeds/pariels, optional for garnish
In a pitcher, combine the Health-Ade Pomegranate Kombucha, champagne, St. Germaine, and pomegranate juice.Gently stir the drink and adjust the flavors as necessary to suit your taste.Add in pomegranate seeds to the mixture and allow to float on top.Fill four glasses with ice, and pour the cocktail over the top.Garnish with additional pomegranate seeds and edible flowers for fun.
Courtesy of Health-Ade Kombucha
1 1/4 oz. freshly squeezed pomegranate juice or POM Wonderful 100% Pomegranate Juice
1 oz. vodka
1 tsp. Elderflower Liqueur
2 oz. champagne
Prepare fresh pomegranate juice, if necessary.* Stir all the ingredients over ice to chilled, and strain into a pre-chilled cocktail glass. Garnish with a food-grade rose petal or other edible flower if roses are not available. Serve and enjoy!
Courtesy of POM Wonderful
2 parts Hendrick’s Gin
1 part simple syrup
3 wheels English cucumber
In a mixing glass, muddle Hendrick's Gin, lemon, simple syrup and cucumbers. Ice, shake well and fine strain into a flute. Top with Champagne.
Courtesy of Hendrick’s Gin
4 oz. Champagne
1 oz. Tart Cherry Juice
1/2 oz Luxardo Maraschino Liqueur
4 dashes Mole Bitters
1 tbsp. Luxardo Amaro Abano
Stir the cherry juice, Maraschino, bitters and Amaro in a mixing glass with ice. Strain into a cocktail coupe and top with Champagne. Garnish with a sprig of thyme.
Courtesy of Gastonomisa
10 ml Chambord liqueur
Pour Chambord into a flute glass. Top with champagne. Finish with the raspberry.
Courtesy of Chambord
2 oz. Jägermeister
2 0z. Red Brussel Sprout Extract
1 oz. Champagne
½ oz. Vodka
½ oz. Fresh Lemon Juice
½ oz. Ginger Syrup
Build lemon juice, ginger syrup and vodka into shaker. Shake and strain into coupe glass. Top with champagne. Float Jägermeister and red Brussel sprout extract on the top of the drink. When combined with the citrus, the extract changes from blue to ultra violet.
Courtesy of Jägermeister.
1 oz. Patrón Extra Añejo
1/2 oz. Patrón Citrónge Orange
4 dashes Peychaud's Bitters
3 dashes Angostura Bitters
3 oz. Champagne+ Orange peel for garnish
Stir together tequila, Citrónge, and bitters in a chilled champagne glass. Top with cold champagne or sparkling wine. Garnish with a long twist of orange peel.
Courtesy of Patron Extra Anejo
1 part EFFEN Rosé Vodka
3 parts Champagne
1/2 parts lemon juice
1/2 parts simple syrup
Muddle 6 raspberries or .5oz Raspberry LiquorShake and strain over ice and top with sparkling wine. Garnish with lemon peel and raspberries.
Courtesy of Effen Vodka
1 ½ oz. of Tres Agaves Organic Blanco Tequila
2 oz. of champagne
2 oz. freshly squeezed grapefruit juice
½ oz. fresh lime juice
½ oz. of Grenadine
Combine grapefruit juice, lime juice, and tequila in a glass. Stir and add ice. Pour in champagne and gently stir again. Add fresh Grapefruit and orange slices and rosemary spring for garnish.
Courtesy of Tres Agaves Organic Blanco Tequila
1 liter Maker's Mark® Bourbon
1 cup granulated sugar
Peels of 3 lemons and 1 orange
Juice of the peeled lemons and orange
1 liter of strong, unsweetened tea (preferably green tea)
250 ml. champagne
Freshly grated nutmeg.
Muddle sugar and citrus peels in the bottom of a large punch bowl.Let sit for about 2 hours (Optional but will add flavor.) Stir in the juice of the peeled fruit, tea and Maker's Mark Bourbon leaving the citrus peels in the bowl. Top the punch bowl with champagne just before serving. Stir gently. Ladle into serving glasses over ice and garnish with freshly grated nutmeg.
Courtesy of Maker's Mark Bourbon.
1 oz. NOLET’S Silver Gin
1/2 oz. Fresh Lemon Juice
1/2 oz. Grand Marnier
1/2 oz Moet & Chandon Champagne
Lemon Twist for garnish
Pour NOLET’S Silver, lemon juice, and Grand Marnier into a mixing glass with ice. Shake well. Strain into a Champagne flute. Top with Champagne. Garnish with a lemon twist.
Courtesy of NOLET's Silver Gin
35 ml Avion Tequila
20 ml Hysterie Liqueur-Passion Fruit, Curry Leaf, Turmeric Powder
15 ml White Peony Tea
30 ml Perrier-Jouet Grand Brut
Combine all ingredients together-Let rest overnight, coffee filter strain-Serve over ice block into a martini glass-Top up with Perrier-Jouet Champagne
Courtesy of Scarfes Bar at Rosewood London
1 oz. Finlandia Grapefruit vodka
1/2 oz. St Germain Elderflower liqueur
2 oz chilled Q Grapefruit Mixer (Tony uses Q specifically for its VERY high carbonation levels and its drier, less sweet flavor profile – it’s sweetened with organic agave nectar rather than sugar or high fructose corn syrup)
2 oz chilled champagne
In an ice-filled large wine glass add Finlandia Grapefruit and St Germain, stir to chill. Spritz with chilled Q Grapefruit and champagne, stir once. Garnish with white edible flowers and slices of Ruby Red grapefruit.
Courtesy of Tony Abou Ganim, Libertine Social House in Las Vegas, NV.
3 parts Jägermeister spritz batch
1½ parts soda
1½ parts Champagne/sparkling wine
Build in wine glass, add 5 or 6 ice cubes. Garnish with thyme, star anise, and orange zest.
Created by Brian Prugalidad at Campfire Restaurant in Carlsbad, CA.
For more stories like this, including celebrity news, beauty and fashion advice, savvy political commentary, and fascinating features, sign up for the Marie Claire newsletter.