Mix your favorite chilled champagne with 2 tsp brandy, 2 dashes bitters and a sugar dice to make this super-simple but refined champagne cocktail. Garnish with an orange twist to serve.
2. Mango Bellini
Prep: 10 minsServes: 2
Peel and chop ½ a really ripe mango and put it right into a blender with 100ml champagne, mix to a easy purée then divide between 2 champagne flutes. Prime with extra chilled champagne, pouring it slowly to keep away from overflowing, then serve.
3. Buck’s fizz
Prep: 5 minsServes: 2
Pour 50ml of orange juice into glasses, then very slowly prime up every glass with 100ml champagne.
4. Sgroppino
Prep: 5 minsServes: 1
Put 2 tsp lemon sorbet into the underside of a champagne flute. Pour over 1 tsp vodka then prime with champagne.
5. Aperitivo spritz
Prep: 5 minsServes: 1
Drop a number of ice cubes into the underside of a wine glass. Pour 50ml aperitif (equivalent to Aperol or Campari) into the glass adopted by 25ml glowing water after which refill the glass with champagne.
6. Porter & champagne
Prep: 5 minsServes: 1
Half-fill a champagne flute with porter or a light-weight stout then prime up with chilled champagne.
7. Raspberry fizz
Prep: 5 minsServes: 1
Put 4 raspberries in a mortar and crush with a pestle. Scoop the crushed raspberries right into a champagne flute then prime with 25ml raspberry liqueur (equivalent to Chambord) then prime with chilled champagne.
8. Winter spritz
Prep: 5 minsServes: 1
Swap the prosecco on this festive spritz with champagne. Mix 50ml Italian-style apéritif (equivalent to Aperol), 50ml cherry liqueur, 25ml triple sec, 1 tsp of syrup from a maraschino cherry jar (or use 1 tsp sugar syrup), then prime up with champagne to complete. It is a Christmassy twist on a spritz, good for festive celebrations. Garnish with a cherry to serve.
9. Kir royale
Prep: 5 minsServes: 1
Pour 1 tbsp crème de cassis into the underside of a champagne flute. Prime with chilled champagne and garnish with a contemporary or frozen blackberry.
10. French 75
Prep: 5 minsServes: 1
Pour 1 tbsp lemon juice, 1 tsp sugar syrup and 50ml gin right into a cocktail shaker then refill with ice. Shake effectively then pressure right into a champagne flute. Prime with a bit champagne, go away to settle (as it’ll bubble up) then refill with extra champagne. Swirl gently with a cocktail stirrer then garnish with a strip of lemon zest for those who like.
On the lookout for extra inspiration?
Attempt extra basic cocktail recipesCheck out our drinks sectionSee the outcomes of our prosecco style take a look at
What’s your favorite method to serve champagne? Go away a remark beneath…
