Nothing says celebration quite like Champagne. But why serve it straight when you can make a splash instead? Mixologists are putting a new spin on an old classic—the Champagne cocktail—this holiday season, and you can replicate the trend at home (even using up that last bit of bubbly from the bottle!). Here are some sparkly cocktails to get the party started.
Recipe courtesy of Chefs Gayle Pirie and John Clark of Foreign Cinema.
2 ounces Grey Goose vodka
½ ounces cold Lillet
Pour 2 oz. of Grey Goose vodka in a mixing glass filled with ice. In a chilled cocktail glass, pour a 1/2 oz. of cold Lillet. Strain vodka into cocktail glass and top with cold champagne. Rub the rim of the glass with an orange rind and garnish with a twist.
Recipe courtesy of Mixologist Patrick Sterling at Two E (The Pierre Hotel).
1 ounce Tanqueray 10 Gin
½ ounce Lychee Juice
¼ ounce St-Germain
Champagne to top.
Place Tanqueray 10, Lychee Juice and St-Germain pour into a shaker and shake over ice. Pour into a Champagne flute and top with Champage. Garnish with a long Orange Twist spiraling up the inside of the glass.
Recipe courtesy of Moderne Barn.
1 ounce Apperol
½ ounce Cointreau
2 ounces red verjus
2½ ounces Champagne
Mix all ingredients except cava on a shaker with ice and shake well. Strain into a champagne glass and top with Champagne. Garnish with an orange twist.
1½ parts BOLS Acai Berry
Sparkling wine or Champagne to fill
2 fresh blackberries
Place one blackberry in a champagne flute. Add ingredients and stir gently before serving. Garnish with other blackberry.
2 ounces MARTINI Rosato
2 ounces MARTINI Sparkling Rosé or Prosecco
Pour all ingredients into a wine glass filled with ice.
Garnish with a raspberry.
3/4 ounce honey
3/4 ounce lemon
1½ oucces Plymouth
Top with Moet Champagne.
Recipe courtesy of MPD
½ ounce simple syrup
¾ ounce Cognac
¾ ounce PAMA pomegranate liquor
¾ ounce lemon juice
Champagne to top
Combine all ingredients except Champagne in a cobbler shaker. Add 1 cup of ice and shake vigorously. Strain into chilled glass and top with Champagne.
Recipe courtesy of Eben Freeman.