Sometimes you just have to treat yourself, and what better way to do it than with a bottle of bubbly?
But don’t stop there! Champagne is nice on its own, but with a little extra effort, you can turn that glass of champagne into a stellar cocktail experience. Here’s just a few options for you to consider the next time you go to pop that cork.
Outside of the Mimosa, this is the classic champagne cocktail. Good news is it’s incredibly easy to make.
- 2 tsps Creme de cassis
- Brut champagne
- Fresh raspberries
Method: Add the creme de cassis and a few fresh raspberries to the bottom of a champagne flute. Slowly pour in the chilled champagne into the glass to mix the ingredients.
Speaking of Mimosas, this absolutely essential brunch cocktail is just that much better when you add a dash of grenadine to the mix. Not only does it offer a colour contrast but is a nice flavour addition.
- 2 oz orange juice
- 1 oz pineapple juice
- 2 tbs grenadine
- Brut champagne
Method: Fill a champagne flute 2/3 full of the juice mixture. Top with champagne, then add grenadine. Garnish with an orange slice.
This incredibly refreshing cocktail is best served ice cold, so make sure to have your glasses chilled ahead of time.
- 2 oz London dry gin
- 1 tsp sugar
- 0.5 oz lemon juice
- 5 oz champagne
Method: Shake gin, lemon juice, and sugar well with ice in a cocktail shaker. Strain into a Collins glass half-full of ice and top off with champagne.
While this may seem like an insane combination, the reality is a velvety beer cocktail that is totally delicious.
- 4 oz chilled Champagne
- 2 oz chilled Guinness Extra Stout
Method: Pour the champagne into a chilled flute and top with Guinness. If you do this in reverse the two won’t combine properly and you’ll have to stir the cocktail.
Classic Champagne Cocktail
The champagne is the true star here, with a few small additions to bring out the characteristics of the bubbly.
- 1 sugar cube
- Angostura bitters
- Lemon or orange twist, for garnish
Method: Soak the sugar cube in Angostura bitters and drop into a champagne flute. Top with champagne. Garnish with a lemon or orange twist.
Death in the Afternoon
Once again we have Ernest Hemingway to thank for this exceptionally boozy, and totally delightful cocktail. Hemingway was a man who liked his drinks hard and simple, so this is pretty straightforward.
- 1.5 oz absinthe
- 4 oz champagne
- Lemon twist
Method: Pour absinthe into a champagne flute or coupe, add chilled champagne, and stir. Express a lemon peel over the top the drink and drop in.
Finally, if you’re in the mood for some bubbly but still want that bitterness of a classic negroni, the sbagliato is for you.
- 1 oz. sweet vermouth
- 1 oz. Campari
- 1 oz. lightly sparkling wine
Method: Combine vermouth and Campari in an ice-filled champagne glass. Top with sparkling wine, stir to combine and garnish with an orange peel