The 29 Best Champagne Cocktails Worth Partying For

Champagne isn't just for celebrating (though it's great for that, too).

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Courtesy

Champagne is about so much more than celebration (though, let's face it, it does a great job with that too). The party staple makes a great base for a spritz, a margarita, a grown-up punch, or any other number of cocktails—and if you prefer to keep things simple, there's always the classic mimosa. From two-ingredient recipes to more complex options, its time to see champagne in an entirely new light. Here are 29 champagne cocktail recipes from some of the world's best bartenders and champagne brands to whip out the next time you want to impress guests—or just treat yourself to.

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1 The Airmail
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Mount Gay Rum

Ingredients:

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

Procedure:

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

2 The Luxe Margarita
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Blanco Tequila

Ingredients:

1 oz. Cointreau

1 oz. Blanco Tequila

1/2 oz. Fresh Lime Juice

Champagne Float

3 dashes Peychaud's Bitters

Procedure:

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

3 Ma Pêche
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Talisker

Ingredients:

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

Preparation:

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.

4 The Dissection Kit
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Botanist Gin

Ingredients:

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

Procedure:

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

Procedure:

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

5 Life in Venice
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Clos19

Ingredients:

Moët Ice Impérial

1/2 oz. Aperol

3 dashes of grapefruit bitters

Procedure:

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.

6 Raspberry Wonder Fresh
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Aviation Gin

Ingredients:

2 oz. Aviation American Gin

1/2 oz. Freshly pressed lemon juice

7 Raspberries

12 Mint leaves

3/4 oz Simple syrup

1 oz. Brut Champagne

Procedure:

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

7 Talisker 57
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Talisker

Ingredients:

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

Preparation:

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

8 Tommy’s Margarita
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Skip Caplan ©2010

Ingredients:

2 parts Altos Plata

1 part fresh lime juice

½ part Agave nectar

1 part champagne

Lime (for garnishing)

Procedure:

Build ingredients in a highball over ice. Top with sparkling wine and stir. Garnish with a lime wheel and a salt rim.

9 Pear Champagne
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St. George Spirits

Ingredients:

1 tsp. St. George Pear Brandy

6 oz, chilled demi-sec Champagne

Procedure:

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

10 Grapefruit Spritz
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CATCH Hospitality Group

Ingredients:
1 oz. Nolet’s Gin

1 oz. Giffard Pamplemousse

1/2 oz. Lillet Rosé

1/2 oz. Aperol

Procedure:

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

11 Brunchy Bubbly Berry Pineapple Mimosa
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James Stevenson

Ingredients:

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

Procedure:

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

12 St. Germain Spritz
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St. Germain

Ingredients:

2 parts Brut Champagne

1 ½ parts St-Germain Elderflower Liqueur

2 parts Sparkling Water

Procedure:

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

13 Health-Ade’s Pomegranate St. Germaine Kombucha Spritzer
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Health-Aide Kombucha

Ingredients:

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

Ice

Procedure:

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

14 The Lola
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POM Wonderful

Ingredients:

1 1/4 oz. freshly squeezed pomegranate juice or POM Wonderful 100% Pomegranate Juice

1 oz. vodka

1 tsp. Elderflower Liqueur

2 oz. champagne

Procedure:

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

15 Hendrick’s Gin Cucumber 75
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Hendrick's Gin

Ingredients:

2 parts Hendrick’s Gin

1 part fresh lemon juice

1 part simple syrup

3 wheels English cucumber

Dry Champagne

Procedure:

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

16 Cherry Champagne Cocktail
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Luxardo

Ingredients:

4 oz. Champagne

1 oz. Tart Cherry Juice

1/2 oz Luxardo Maraschino Liqueur

4 dashes Mole Bitters

1 tbsp. Luxardo Amaro Abano

Procedure:

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

17 Chambord Royale
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Chambord

Ingredients:

10 ml ​Chambord​ ​liqueur

Champagne Raspberry​

Procedure:

Pour Chambord into a flute glass. Top with champagne. Finish with the raspberry.

Courtesy of Chambord

18 Spanish 75
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Gin Mare

Ingredients:

1 oz. Gin Mare

2 oz. Marqués de Cáceres Cava Brut

1/2 oz. Lemon Juice

2 Dashes Simple Syrup

Procedure:
Combine Gin Mare, simple syrup, and lemon juice in a cocktail shaker filled with ice. Shake vigorously and strain into an iced flute. Top up with Marqués de Cáceres Cava Brut. Stir gently.

Courtesy of Gin Mare.

19 Ültra Violet Rain
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Jägermeister

Ingredients:

2 oz. Jägermeister

2 0z. Red Brussel Sprout Extract

1 oz. Champagne

½ oz. Vodka

½ oz. Fresh Lemon Juice

½ oz. Ginger Syrup

Procedure:

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.

20 La Casona
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Michael Haskins

Ingredients:

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

Procedure:

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

21 POM Mimosa
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POM Wonderful

Ingredients:

1 glass of dry champagne

1/2 oz. triple sec liqueur

Garnish:

Pomegranate arils from a POM Wonderful Pomegranate or POM POMS Fresh Pomegranate Arils (optional)

Procedure:

Prepare fresh pomegranate juice, if necessary.* Prepare fresh pomegranate arils, if necessary.** Pour champagne into a champagne flute. Add pomegranate juice and float the Cointreau on top. Toss in a few pomegranate arils for garnish. Serve and enjoy!

Courtesy of POM Wonderful

22 Raspberry Rosé Spritz
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EFFEN Vodka

Ingredients:

1 part EFFEN Rosé Vodka

3 parts Champagne

1/2 parts lemon juice

1/2 parts simple syrup

Procedure:

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

23 Paloma Twist
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Tres Agaves Organic Bianco Tequila

Ingredients:

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

Procedure:

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

24 Fancy Bourbon Punch
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Maker's Mark

Ingredients:

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.

Procedure:

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.

25 NOLET’S Silver French 75
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NOLET's Gin

Ingredients:

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

Procedure:

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

26 The Scandal Symbol
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Addie Chinn

Ingredients:

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

Method:

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

27 The Hummingbird
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Eugene Lee

Ingredients:

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

Procedure:

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.

28 Bogart's Bubbly
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Bogart's Gin

Ingredients:

1/2 oz. Lemon Juice

1/2 oz. Maraschino Cherry Liqueur

Bar spoon of Cherry Syrup

1 oz. Bogart’s Gin

2 oz. Champagne

Procedure

Add all non-carbonated ingredients to shaking tin then fill with ice before shaking vigorously for 10 seconds. Hawthorne and fine strain the cocktail over 2 oz of champagne prepared in a flute, and garnish with a cherry speared into a coiled lemon twist.

Created by Ricardo Calderon. Courtesy of Bogart's Gin.

29 Spritzing Sie Deutsche
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Campfire Restaurant

Ingredients:

3 parts Jägermeister spritz batch

1½ parts soda

1½ parts Champagne/sparkling wine

Directions:

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.

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