Champagne Cocktail Recipes

Adding Champagne to the menu is the fastest way to elevate any occasion. Our collection of Champagne and sparkling wine cocktails uses fresh fruit, juice, and bitters for tasty combinations that are guaranteed to impress guests.

First up is our Champagne Pomegranate Cocktail. In the tradition of sparkling libations like the Buck's fizz and Bellini, this cocktail starts with Champagne and fruit juice.

A little rosé pairs wonderfully with Campari, an Italian aperitif which gives the drink a bitter edge and beautiful rosy color.

This is a simple twist on a classic. The amaretto sour cocktail balances the nutty sweetness of amaretto liqueur with the tartness of lemon and the cloudlike frothiness of shaken egg white. In this variation, the amaretto is infused with cherries and enlivened by a splash of prosecco (sparkling Italian wine).

Pear liqueur and a dry sparkling wine make for a heady combo in this beautifully aromatic sipper.

This cocktail will shine as bright as your favorite red carpet stars. Blueberries bring a pop of color and flavor. Top with a mint sprig for a fragrant garnish.

The Negroni is one of the great cocktails, and it's simple: equal parts gin, sweet vermouth, and the bittersweet Italian aperitivo Campari. This cocktail, a twist on that classic, aims to provide an easy introduction to Campari. Cranberry-infused gin complements Campari's bitter bite, which is smoothed out by the lime, sugar, and fruity prosecco. Roll the soaked cranberries in sugar and skewer on cocktail picks for a pretty garnish.

This punch is based on the classic formula of the great recipes of the 17th and 18th centuries, most of which started with sugar soaked in lemon or orange oil. Here, clementines are used instead, and all the spirits come from Spain. Spanish brandy is less well-known in the U.S. than cognac, but it is delicious and a great bargain, and the same could be said for cava, Spain's answer to Champagne.

This cocktail brings together the seasonal flavors of apples, pears, ginger, and maple. Bourbon gives it a bit of bite and backbone. (For a sweeter, richer version, you could use a dark rum, like Plantation Grande Reserve or El Dorado 5-year.) You'll make more of the tangy ginger-maple syrup than you need for the recipe; save the remaining syrup for other cocktails or to sweeten and spice up tea or mulled wine.

A sugared rim is a pretty touch—rub a cut lemon wedge on the rim of the glass, and roll in sugar. You don't need to purchase expensive Champagne for this cocktail; just be sure to use brut, the driest Champagne, or a dry cava or prosecco.

Cranberry sauce helps concoct a lightly sweet homemade cranberry liqueur in this twist on a classic French cocktail. Allow four days to steep the liqueur. Garnish with cranberries, if you like.

Sweet and sunshiny, this sophisticated twist on a standard mimosa is ideal for a daytime meal. Substitute tangerine or orange juice if you can't find clementines.

Loosely based on the French 75, a classic cocktail of gin, Champagne, lemon juice, and sugar, this sparkling beverage uses lemonade concentrate as a shortcut. Be sure to allow the concentrate to thaw ahead of time.

Not to be confused with cheap imitations, Plymouth Sloe Gin—a sweet-tart spirit featuring sloe berries—is made from a time-honored recipe and worthy of a special libation.

The festive combo of cinnamon, vanilla, and figs make a tasty way to welcome the New Year, but this fantastic flavor trio will also keep you celebrating all fall and winter. Cheers!

For a kid-friendly version, substitute 3 cups chilled club soda for the wine. When adding the wine or soda, pour slowly down the edge of the glass to tame the foam.

For a pretty touch, dip the edges of the Champagne flutes in a mixture of sugar and grated lime rind.

This simple twist on the traditional kir royale blends tart-sweet pomegranate juice with subtle herbal notes from a rosemary-infused syrup. Float rosemary leaves on the drinks for a pretty garnish.

This drink is a twist on the classic Bellini, a post-World War II cocktail of white peach puree and Champagne, first mixed at Harry's Bar in Venice. Freezing the watermelon before pureeing lends the drink a slightly slushy consistency. If you prefer a smoother texture, simply chill the watermelon. Serve in Champagne flutes.

A heady punch of woodsy rosemary creates an herbaceous riff on the classic Bellini.

This simple yet elegant aperitif is garnished with icy blackberries. Purchase fresh berries, and freeze them in a single layer on a baking sheet so they'll hold their shape.

This fizzy, sparkly drink will be a hit at your next gathering. Its rich sunset color and bold peachy flavor will keep you intrigued until the very last drop.

These stylish individual cups can be prepared and refrigerated up to two days before the gathering.

A classic combo—sparkling wine, cognac, sugar, and a dash of bitters—makes for an elegant drink worthy of a special celebration.