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- Prep 5min
BySugar and Charm
Updated December 4, 2014
ounce fresh squeezed lemon juice
teaspoon super fine sugar
Add the champagne, gin and lemon juice into a champagne flute.
Spoon in the sugar and stir until it's dissolved.
Drop in two maraschino cherries.
Nutrition InformationNo nutrition information available for this recipe
10 champagne cocktails you can make in minutes
Want to posh-up your bubbly? Mix fab cocktails like Kir royale or a twist on the Bellini – and you can use prosecco instead of champagne.
1. French 75
Prep: 5 mins
Pour 1 tbsp lemon juice, 1 tsp sugar syrup and 50ml gin into a cocktail shaker then fill up with ice. Shake well then strain into a champagne flute. Top with a little champagne, leave to settle (as it will bubble up) then fill up with more champagne. Swirl gently with a cocktail stirrer then garnish with a strip of lemon zest if you like.
2. Mango Bellini
Prep: 10 mins
Peel and chop ½ a very ripe mango and put it into a blender with 100ml champagne, blend to a smooth purée then divide between 2 champagne flutes. Top with more chilled champagne, pouring it slowly to avoid overflowing, then serve.
Prep: 10 mins
Pour 25ml fresh clementine juice and 50ml fresh orange juice into a champagne flute. Top with 100ml chilled champagne and serve.
Prep: 5 mins
Put 2 tsp lemon sorbet into the bottom of a champagne flute. Pour over 1 tsp vodka then top with champagne.
5. Aperitivo spritz
Prep: 5 mins
Drop a few ice cubes into the bottom of a wine glass. Pour 50ml aperitif (such as Aperol or Campari) into the glass followed by 25ml sparkling water and then fill up the glass with champagne.
6. Champagne mojito
Prep: 5 mins
Put a few ice cubes into a wine glass then hold 5 mint leaves in the palm of one hand and clap your other hand over it – this will bruise the leaves just enough without making them bitter. Drop the leaves into the glass then pour over 25ml rum, juice ½ lime, 1 tsp sugar syrup and a few dashes of Angostura bitters. Stir very gently then slowly top with champagne.
7. Porter & champagne
Prep: 5 mins
Half-fill a champagne flute with porter or a light stout then top up with chilled champagne.
8. Raspberry fizz
Prep: 5 mins
Put four raspberries in a mortar and crush with a pestle. Scoop the crushed raspberries into a champagne flute then top with 25ml raspberry liqueur (such as Chambord) then top with chilled champagne.
9. Summer all year
Prep: 5 mins
Pour 1 tsp elderflower cordial into a champagne flute. Add 25ml gin, 25ml lychee juice a few dashes of lemon bitters, if you have them, then top with chilled champagne.
10. Kir royale
Prep: 5 mins
Pour 1 tbsp crème de cassis into the bottom of a champagne flute. Top with chilled champagne and garnish with a fresh or frozen blackberry.
Looking for more inspiration?
What’s your favourite way to serve champagne? Leave a comment below…
What’s a Champagne cocktail?
This isn’t just an champagne cocktail, it’s THE champagne cocktail. Yes, the Champagne Cocktail is a classic alcoholic drink that makes the list of International Bartender Association’s IBA official cocktails. Here’s what’s in a classic Champagne cocktail: Sugar, Angostura bitters, Champagne, Cognac or brandy, and a Maraschino cherry or lemon twist garnish. And what makes it unique? Keep reading.
The 29 Best Champagne Cocktails Worth Throwing a Party For
Champagne isn't just for celebrating (though it's great for that, too).
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&mdashnot 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&mdashor just treat yourself. (Hot tip: Sub in prosecco instead of champagne if you're on a tight budget.)
8 oz. Smirnoff No. 21 Vodka
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.
45 ml Tullamore D.E.W. Original
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 Bottle Mezza di Mezzacorona
1 Fresh pomegranate, seeded
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.
1/2 oz. Rosemary Honey Syrup
1.25 oz. Ardbeg 10-Year-Old Scotch Whisky
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
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.
2 oz. Mount Gay Rum Black Barrel
3/4 oz. Honey Water (1:1 Honey to Water)
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
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.
1 1/2 oz. Oban 14 Year Old Single Malt Scotch Whisky
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 &ndash approx. 2 tablespoons
¼ oz. Fresh Lemon Juice &ndash approx. 1.5 teaspoons
½ oz. Lavender Syrup* - approx. 3 teaspoons
3 ¼ oz. Champagne &ndash 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:
3 tablespoons fresh lavender flowers
Combine water and sugar in a pot and stir well so the sugar doesn&rsquot 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
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.
2 oz. Aviation American Gin
1/2 oz. Freshly pressed lemon juice
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
1 1/2 oz. Talisker 10 Year Old Single Malt Scotch Whisky
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.
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&rsquos Spirits
1 oz. Nolet&rsquos Gin
1 oz. Giffard Pamplemousse
Combine the Nolet&rsquos 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&rsquos Pineapple
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
1 ½ parts St-Germain Elderflower Liqueur
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.
1 bottle Health-Ade Pomegranate Kombucha, 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 tsp. Elderflower Liqueur
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
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&rsquos Gin
1/2 oz Luxardo Maraschino Liqueur
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.
Pour Chambord into a flute glass. Top with champagne. Finish with the raspberry.
2 0z. Red Brussel Sprout Extract
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.
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
Muddle 6 raspberries or .5oz Raspberry LiquorShake and strain over ice and top with sparkling wine. Garnish with lemon peel and raspberries.
2 oz. freshly squeezed grapefruit juice
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
Peels of 3 lemons and 1 orange
Juice of the peeled lemons and orange
1 liter of strong, unsweetened tea (preferably green tea)
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.
1/2 oz Moet & Chandon Champagne
Pour NOLET&rsquoS 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
20 ml Hysterie Liqueur-Passion Fruit, Curry Leaf, Turmeric Powder
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 &ndash it&rsquos sweetened with organic agave nectar rather than sugar or high fructose corn syrup)
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 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.
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Lemon Champagne Cocktail
This lemon champagne cocktail is lively, refreshing, and perfect for summer. Lemon simple syrup adds just the right amount of sweetness and citrus flavor to this bubbly drink.
Prosecco or other sparkling wine would also work for this cocktail if you prefer.
So, when I was photographing this recipe, I downed an entire glass of this stuff in about 2 minutes. On an empty stomach. It's no secret that I'm not a big drinker, and I don't handle my alcohol well at ALL. That's why the photos are so bad HAHAHA. Just kidding. I am trying to get better at taking photos of drinks, but I'm just never satisfied. I spent about an hour taking the photos, and these were the only two shots that I deemed useable.
Oh well. that's just how it goes sometimes. The light was not cooperating, and I was getting frustrated. I think I picked the hardest drink to photograph as well. It helps when you have something to focus on that isn't just a clear liquid with a tiny twist of lemon! Way to go, Natasha.
Just because the photos weren't a runaway hit doesn't mean the drinks weren't. I really liked this cocktail. I had the idea in my head for a while, and I didn't know if it would work or not. I wanted to keep this easy, so I made some lemon simple syrup (equal parts lemon juice and sugar), added 2 teaspoons to a champagne glass, and topped it up with champagne.
I really like the flavor. It's just lemony and sweet enough without totally overpowering the champagne. And for those of us who want a champagne cocktail without adding even more liquor to our drinks, it's perfect. The syrup will keep in the fridge for about a week.
Do you like champagne cocktails? I also made a pear one if you're interested.
Spoon a scoop of sorbet the size of a melon ball into each glass. Add 1 ounce (2 tablespoons) limoncello. Top with Prosecco and serve.
Excerpted from COME ON OVER! © 2021 by Elizabeth Heiskell. Photography © 2021 by Angie Mosier. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
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