Welcome back to The Velvet Runway and this feature where we are delving into Ten champagne cocktails to enjoy all year round (and especially this festive season).
I have yet to meet anyone who doesn’t like Champagne. It’s bubbly, happy and delicious, the perfect drink for any occasion, whether you are celebrating something or not.
Most of the time, it is understandably served as is, in a flûte or a coupe, and sometimes decorated with a raspberry or blueberry to bring out the flavour.
But even though that is a great way to drink champagne, it isn’t the only way. Indeed, champagne also makes for an excellent cocktail ingredient! It isn’t overpowering and it adds bubbles and a festive feel to an otherwise regular cocktail.
With this idea in mind, you will find below ten champagne cocktails to enjoy all year round, perfect if you’re hosting a dinner party or celebrating a milestone, or just planning a luxurious evening in!
Ten champagne cocktails to enjoy all year round
1. The traditional Champagne cocktail
If champagne is timeless, so is this classic cocktail that follows the rule of keeping it simple for the most delicious result. It’s quick and easy to make, and just a slight twist to the traditional champagne flûte, making it the perfect drink for those who still want to drink mostly champagne.
You will need:
– 1 small sugar cube
– 1–2 dashes Angostura bitters (use sparingly)
– Champagne
– A lemon twist or an orange slice for garnish
This is as easy as it gets when it comes to making a cocktail. Simply drop the sugar cube in the flûte and add 1–2 dashes of Angostura bitters. If you want to remain faithful to the original recipe, Angostura bitters is the only choice. But if you are a curious drinker, you may enjoy experimenting with other aromatic bitters such as Peychaud’s for a lighter, floral profile or even orange bitters for extra brightness.
As mentioned before, bitters should be used sparingly, especially when it comes to champagne cocktails as even one extra dash can change the whole drink.
That was the complicated part of the cocktail (I told you it was an easy one). Now, all that is left to do is to fill the flûte up with champagne. If you want to make it fancier or Instagram-worthy, you can cut an orange slice and put it on a toothpick to drop it in, or even place a lemon twist in the glass. And voilà — an easy and delicious cocktail (that is still mostly champagne!).
2. The reasonable Mimosa or the more decadent Buck’s Fizz
The Mimosa is the ultimate brunch cocktail (along with the Bloody Mary for those who have a more savoury tooth). It is delicious, refreshing and fruity enough to enjoy guilt-free at 11 AM.
Now, in the question of which came first, the Mimosa or the Buck’s Fizz, the answer is more straightforward and the reflection less philosophical than with the chicken and egg.
The Buck’s Fizz was first invented in 1921, at the Buck’s Club in London, by a barman of the name of Malachy McGarry. His idea was to create a festive yet light cocktail that people could drink in the morning. And he simply added orange juice to champagne and called it breakfast.
Then came the Mimosa in Paris in 1925, when legendary bartender Frank Meier created it for the Ritz.
So what’s the difference between the two drinks? Well, the proportions. The English wanted more champagne and the French wanted more orange juice. Because of this, the Mimosa has equal parts champagne and orange juice, and the Buck’s Fizz favours the bubbly drink over the fruity one.
Whichever you choose to make, you will need:
– Chilled orange juice
– Chilled champagne
If you fancy a Buck’s Fizz, simply fill the champagne flûte with 1/3 orange juice and fill the rest with champagne. And if you fancy more of a Mimosa, split the flûte equally in half. What you can do is start with Buck’s Fizz, and as the champagne gets low, switch to Mimosa.
3. The French 75
There is a place in Paris, much like the Ritz and the Savoy in that it is the birthplace of numerous cocktails, but much different in that it is almost hidden, never full, and dark and cosy. Harry’s Bar, much like the world-famous hotels, has contributed to the world of mixology with many delicious cocktails, including the French 75. For a quick anecdote, Ernest Hemingway drank there and it is said that that is where he asked for a cocktail to cure his hangover that became the famous Bloody Mary.
Coming back to the French 75, it was created sometime between 1915 and the early 1920s, and was named after an artillery gun used during WWI, because its “kick” apparently gave a similar feeling to being hit by a 75-millimeter cannon.
You have been warned, this cocktail is for those who like a bold, powerful, almost botanical taste.
You will need:
– 3 cl gin
– 1.5 cl lemon juice
– 1.5 cl sugar syrup
– Champagne to top up the glass
– A lemon twist for garnish
To make a French 75, simply fill a shaker with ice cubes and add the gin or cognac, the lemon juice and the sugar syrup. Shake well for roughly 10 seconds or until the drink is chilled and then strain into a champagne flûte or coupe.
Top with chilled champagne and stir gently to combine the liquids. If you fancy, you can garnish with a lemon twist. This is a fantastic celebratory drink and makes for a sophisticated alternative to a Mimosa or Bellini.
4. The Black Velvet
This is for all the Guinness lovers out there and it is a simple, dramatic two-ingredient drink made with stout beer (traditionally Guinness) and champagne. It was first created in 1861 at Brooks’s Club in London to mourn the death of Prince Albert.
It is said that the bartender at the time mixed stout and champagne together to match the somber national mood and from it came the Black Velvet.
You will need:
– Guinness (or another stout)
– Champagne
The classic method to make this cocktail is to fill a champagne flûte halfway with chilled champagne and gently pour the stout over the back of a spoon so that it floats on top of the champagne.
However, it is more common to do it the other way around and pour the stout first and then the champagne, as it is easier to get the bubbles to float than the Guinness.
5. Poinsettia
Similarly to the Mimosa, the Poinsettia was named because of its resemblance to the poinsettia plant, a classic red-and-green holiday flower. Its dark colour and deep taste fit well with the mood of the festive season, making it a Christmas and New Year staple.
Unlike the other cocktails we have seen so far, the Poinsettia doesn’t have much of an origin story. It emerged in the mid–20th century as cranberry juice became more commonly used in cocktails, and it quickly became popular because it is easy to make and beautifully striking.
You will need:
– 4 to 6 cl cranberry juice
– 1.5 cl orange liqueur (usually Cointreau or Triple Sec)
– Champagne
– An orange twist or some cranberries to garnish
In a flûte, simply combine the cranberry juice and the Cointreau, and then top with champagne. It’s as easy as that! It’s essentially a sparkling twist on a cranberry–orange highball — light, fruity, and perfect for brunches or holiday parties.
6. The champagne Mojito
The mojito cocktail needs no introduction. But if you fancy making one with a bit of a twist, simply swap the sparkling water for champagne and voilà !
You will need:
– 4–5 fresh mint leaves
– 1 tsp sugar
– ½ lime, juiced
– 1 oz white rum
– Champagne
As you would do with a normal mojito, crush the mint leaves, sugar and lime in a glass. Then, add the rum and stir well. And then, instead of adding sparkling water, add sparkling champagne.
7. The champagne Margarita
Similarly to the mojito, this one needs no introduction and can be pimped up with some bubbles !
You will need:
– 1 oz tequila
– ½ oz lime juice
– ½ oz triple sec
– Champagne
In a shaker, combine the tequila, lime juice and triple sec with ice and shake well. Strain into a glass and top off with champagne. This is a great one as it combines the tangy, citrusy zing of a margarita with the festive effervescence of champagne!
8. Negroni sbagliato
The Negroni sbagliato is a fun and modern twist on the classic Negroni. It is a lighter, sparkling variation, made with sweet vermouth, Campari and Prosecco as a replacement for the traditional gin — but you can swap the Prosecco for champagne!
It first saw the light of day in the 1970s in Milan, Italy. It is said that at Bar Basso, a bartender accidentally poured Prosecco instead of gin while making a Negroni. The customer loved it, and the drink became known as “sbagliato”, which means “mistaken” in Italian. It just goes to show that not all mistakes are bad!
You will need:
– 4.5 cl Campari
– 4.5 cl sweet vermouth
– 4.5 cl champagne
– Orange twist, for garnish
Simply fill a glass with ice and add the sweet vermouth and the Campari. Then top up with champagne instead of Prosecco or gin! And garnish with an orange slice.
9. Russian Spring Punch
This cocktail is a fruity and light drink that combines lemon juice, sugar syrup, crème de cassis, champagne and the Russian component, vodka.
It is one of the most recent champagne cocktails as it was created in the 1980s by Dick Bradsell, a famous London bartender, at Fred’s Club. The reason it is called “Spring Punch” is because of the fruitiness and the bubbles of the cocktail. And the Russian, well, that comes from the vodka.
You will need:
– 2.5 cl vodka
– 1.5 cl lime juice
– 1.5 cl crème de cassis
– 1 cl sugar syrup
– 5 cl champagne
Shake the vodka, lime juice, simple syrup, and crème de cassis with ice in a shaker and strain into a tall glass filled with ice. Then simply top with champagne and garnish with a lemon slice or fresh berries. The great thing about this cocktail is that each ingredient has a clear purpose.
The vodka provides a clean base, letting the fruit flavors shine, the crème de cassis adds a rich berry note and lovely color, and the champagne’s effervescence balances the tartness and makes it elegant.
Now, a very similar cocktail to the Russian Spring Punch is the Siberian champagne. It is much less established than the Spring Punch but it is just as easy to make as you simply add maraschino liqueur. Because of this, the quantities change a little bit.
You will need:
– 3 cl vodka
– 1 cl lime juice
– 2 cl crème de cassis
– 2 cl maraschino liqueur
– Champagne
– A lime twist for garnish
It’s the same method as for the Russian Spring Punch. Combine everything except the champagne into a shaker, strain into a glass and top with champagne.
10. Black Swan
Last but certainly not least is the Black Swan, a cocktail made from champagne, crème de cassis and a dash of orange liqueur or brandy for depth. It is definitely considered a modern cocktail rather than a historical one and actually, its exact origin is unclear. Like the Black Velvet, it is layered and visually striking, with the dark liqueur contrasting with the bubbles.
You will need:
– 3 cl calvados
– 2 cl crème de cassis
– 2 cl vermouth
– 1.5 cl lime juice
– Champagne
To make, simply pour all ingredients into a shaker with ice — except the champagne. Strain into a glass and top up with champagne.
Other champagne cocktails include the Kir Royale, which mixes 1.5 cl of crème de cassis with champagne, the Bellini which combines 3cl peach purée with champagne, and the Raspberry Royale, which combines 1.5 oz raspberry liqueur (for example, Chambord) with champagne and fresh raspberries for garnish.
Final words about Ten champagne cocktails to enjoy all year round
Champagne cocktails are a winner for a reason — they combine the complexity of mixology with the festive feel of champagne. Whatever taste palette you prefer, there is a champagne cocktail for it, so cheers to indulgence, creativity, and the timeless allure of champagne!
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Cheers!
