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 co*cktails—not 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 29champagne co*cktail recipesfrom some of the world's best bartenders and champagne brands. Whip these out the next time you want to impress guests—or just treat yourself. (Hot tip: Sub in prosecco instead of champagne if you're on a tight budget.)
1. Pomegranate Prosecco Punch
(Image credit: Smirnoff Vodka)
Ingredients:
8 oz.Smirnoff No. 21 Vodka
4 oz. Pomegranate Arils
33 oz. Pomegranate Juice
25 oz. Champagne
Orange slices, mint for garnish
Directions:
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.
Courtesy of Smirnoff
2. McCabe's Brew
(Image credit: Tullamore D.E.W.)
Ingredients:
45 ml Tullamore D.E.W. Original
5 ml Apple Liqueur
1 Dash Angostura Bitters
2 Dash Angostura Orange Bitters
2 Barspoons White Granulated Sugar
30 ml Green Tea (Strongly Brewed)
Champagne
Directions:
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.
3. Pom Cran Fizz Punch
(Image credit: Arles Villatoro)
Ingredients:
1 ¼ Cups chilled pomegranate juice
1 ½ oz. Cointreau Liqueur
1 Bottle Mezza di Mezzacorona
1 Fresh pomegranate, seeded
1 Bag cranberries
Directions:
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.
Courtesy of Mezzacorona
4. Chandon Smoke & Bubbles
(Image credit: Yechiel Orgel)
Ingredients:
3 oz. Chandon Brut
1/2 oz. Rosemary Honey Syrup
1/2 oz. Lemon Juice
1.25 oz. Ardbeg 10-Year-Old Scotch Whisky
2 Dash Celery Bitters
Directions:
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
1 cup Water
Directions:
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.
Courtesy of Chandon
5. The Airmail
(Image credit: 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
Directions:
Add Mount Gay Rum Black Barrel, Fresh Lime Juice, Honey Water and Mint Sprigs to co*cktail 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
6. The Luxe Margarita
(Image credit: Blanco Tequila)
Ingredients:
1 oz. Cointreau
1 oz. Blanco Tequila
1/2 oz. Fresh Lime Juice
Champagne Float
3 dashes Peychaud's Bitters
Directions:
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
7. Ma Pêche
(Image credit: 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
Directions:
Combine Oban 14 Year Old, peach puree, fresh lemon juice and simple syrup into a co*cktail shaker with ice. Shake well. Strain contents into a Coupe glass. Fill to top with champagne and garnish with fresh mint sprig.
8. The Dissection Kit
(Image credit: 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
Directions:
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
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 ofThe Botanist Greenhouse Pop-Up at Rosewood Sand Hill
9. Life in Venice
(Image credit: Clos19)
Ingredients:
Moët Ice Impérial
1/2 oz. Aperol
3 dashes of grapefruit bitters
Directions:
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 ofClos19.
10. Raspberry Wonder Fresh
(Image credit: 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
Directions:
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
11. Talisker 57
(Image credit: 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
Directions:
Combine Talisker 10 Year Old, fresh lemon juice, and simple syrup into a co*cktail shaker with ice. Shake well. Strain contents into a Flute glass. Fill to top with champagne and garnish with a twist.
Courtesy of Talisker
12. Pear Champagne
(Image credit: St. George Spirits)
Ingredients:
1 tsp. St. George Pear Brandy
6 oz, chilled demi-sec Champagne
Directions:
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
13. Grapefruit Spritz
(Image credit: CATCH Hospitality Group)
Ingredients:
1 oz. Nolet’s Gin
1 oz. Giffard Pamplemousse
1/2 oz. Lillet Rosé
1/2 oz. Aperol
Directions:
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
14. Brunchy Bubbly Berry Pineapple Mimosa
(Image credit: 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
Directions:
Add everything to a shaker except the champagneShake then strain into champagne glassTop with champagne and garnish with strawberry and citrus peel.
Courtesy ofBeautiful Booze
15. St. Germain Spritz
(Image credit: St. Germain)
Ingredients:
2 parts Brut Champagne
1 ½ parts St-Germain Elderflower Liqueur
2 parts Sparkling Water
Directions:
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
16. Health-Ade’s Pomegranate St. Germaine Kombucha Spritzer
(Image credit: Health-Aide Kombucha)
Ingredients:
1 bottleHealth-AdePomegranate Kombucha, chilled
12 oz. champagne, chilled
2 oz. Pomegranate Juice, chilled
2 oz. St. Germaine LiqueurPomegranate seeds/pariels, optional for garnish
Ice
Directions:
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 co*cktail over the top.Garnish with additional pomegranate seeds and edible flowers for fun.
Courtesy of Health-Ade Kombucha
17. The Lola
(Image credit: 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
Directions:
Prepare fresh pomegranate juice, if necessary.* Stir all the ingredients over ice to chilled, and strain into a pre-chilled co*cktail glass. Garnish with a food-grade rose petal or other edible flower if roses are not available. Serve and enjoy!
Courtesy of POM Wonderful
18. Hendrick’s Gin Cucumber 75
(Image credit: Hendrick's Gin)
Ingredients:
2 partsHendrick’s Gin
1part fresh lemon juice
1 part simple syrup
3 wheels English cucumber
Dry Champagne
Directions:
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
19. Cherry Champagne co*cktail
(Image credit: 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
Directions
Stir the cherry juice, Maraschino, bitters and Amaro in a mixing glass with ice. Strain into a co*cktail coupe and top with Champagne. Garnish with a sprig of thyme.
Courtesy of Gastonomisa
20. Chambord Royale
(Image credit: Chambord)
Ingredients:
10 ml
Chambord
liqueur
Champagne Raspberry
Directions:
Pour Chambord into a flute glass. Top with champagne. Finish with the raspberry.
Courtesy of Chambord
21. Ültra Violet Rain
(Image credit: 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
Directions:
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.
22. La Casona
(Image credit: 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
Directions:
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
23. Raspberry Rosé Spritz
(Image credit: EFFEN Vodka)
Ingredients:
1 part EFFEN Rosé Vodka
3 parts Champagne
1/2 parts lemon juice
1/2 parts simple syrup
Directions:
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
24. Paloma Twist
(Image credit: Tres Agaves Organic Bianco Tequila)
Ingredients:
1 ½ oz. ofTres Agaves Organic Blanco Tequila
2 oz. of champagne
2 oz. freshly squeezed grapefruit juice
½ oz. fresh lime juice
½ oz. of Grenadine
Directions:
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
25. Fancy Bourbon Punch
(Image credit: Maker's Mark)
Ingredients:
1 literMaker'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.
Directions:
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 ofMaker's Mark Bourbon.
26. NOLET’S Silver French 75
(Image credit: 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
Directions:
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
27. The Scandal Symbol
(Image credit: 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
Directions:
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
28. The Hummingbird
(Image credit: 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
Directions:
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 ofTony Abou Ganim, Libertine Social House in Las Vegas, NV.
29. Spritzing Sie Deutsche
(Image credit: 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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