No party or evening with friends is complete without the celebratory "pop!" of a champagne bottle. Here are 30 ways to keep the party going.
1 oz Campari
1 1/4 oz Chai-Infused Cinzano 1757
1 tsp Ginger Syrup**
1/2 tsp Pomegranate Molasses
Combine ingredients in a mi glass and stir, then strain into a champagne flute and top with Prosecco. Express and discard an orange peel. Garnish with a flamed cinnamon stick.
Recipe via Josh Campbell, Bartender at Leyenda (NYC) and
4 oz. Chilled Bolla Prosecco
3 Drops Bitters
2 Sugar Cubes
1 oz. Cognac
Pour bitters onto sugar cube and let soak in, place sugar cube in a Champagne flute. Add Cognac, and top with.
2 oz Jägermeister and Red Brussel Sprout Extract
1 oz Champagne
½ oz Vodka
½ oz Fresh Lemon Juice
½ oz Ginger Syrup
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.
Red Brussel sprout and Jägermeister Extract: In a pan, place two lbs of red Brussels sprouts and 100 mL of water and cook on high for 15 minutes. After 15 minutes, place into another container and top with saran wrap. Let sit for a half hour. After half hour, strain out the water. Add one tablespoon of baking soda and that will turn the water from purple to blue. Add 80 mL of water mix with 40 mL of Jägermeister. Put the container in the freezer.
Recipe via Rael Petit for
4 ounces Barefoot Bubbly Brut Cuvee
½ ounce honey-flavored Whiskey Liqueur
Cut a long and wide strip of lemon peel. Dip both sides of the lemon peel into sugar. Place sugared lemon peel inside champagne flute, circling the inside rim. Pour chilled honey whiskey liqueur and Bubbly Brut Cuvée into the flute through the center of the sugared lemon peel.
Recipe via – Official Bubbly Sponsor of Times Square New Year’s Eve
4 oz. Moët & Chandon Imperial Brut Champagne
1 oz. Volcan Tequila
2 oz. Fresh Blood Orange Juice
1 oz. Honey
Shake tequila, fresh blood orange juice and honey into a cocktail shaker and mix until honey is dissolved. Pour mixture into a modern tulip glass. Gently pour chilled Champagne. Garnish with a candied blood orange slice or fresh blood orange slice. Serve straight up; without ice, and garnish with candied blood orange slice or fresh blood orange slice.
Champagne or Prosecco
2 oz. Aperol
2 oz. cranberry juice
4 oz. Sparkling Ice Essence of Tangerine
In a shaker, combine ice, Aperol and cranberry juice. Add Champagne or Prosecco into a tall glass, pour in Aperol and juice mixture, leaving room to top with Sparkling Ice Essence of Tangerine. Garnish with an orange peel.
Recipe via .
1.5 oz. NOLET’S Silver Gin
.5 oz. Lemon Juice
.5 oz. Simple Sugar
1 oz. White Cranberry Juice
Champagne to top
Garnish: Rosemary and Cranberry sprig dusted with powdered sugar
Method: Fill shaker with NOLET’S, lemon juice, simple syrup, white cranberry juice and 1 cup of ice. Shake hard to chill and combine ingredients. Fine strain into coupe or flute. Top with champagne. Garnish with rosemary cranberry sprig.
1 part Lillet Rose
1½ parts Plymouth gin
¾ parts lemon juice
¼ parts bitter citrus liqueur
2 dashes cranberry bitters
Method: Top with champagne
1 oz. Martini & Rossi Rosso
1 oz. Martini & Rossi Riserva Speciale Bitter
METHOD: Build on 3 ice cubes
Top with Martini & Rossi Prosecco
GLASS: Stemmed Goblet
GARNISH: Orange wedge on skewer + edible gold
Recipe via Dante mixologist, Naren Young, and
1/2 cup of water
1 cup of sugar
Washed petals of 3 roses
Pink food coloring
La Marca Prosecco
Using fresh organic rose petals (they must be free of pesticides) that have been washed, heat 1/2 cup of water and 1 cup of sugar over medium heat. Stir occasionally until the sugar has dissolved. Add the washed petals of 3 roses, turn the heat down to low, and let the mixture simmer (about 15 minutes). Add a tiny drop of pink food coloring, if desired. Remove from heat and let cool before straining the mixture through a fine sieve. Pour into a jar (makes enough for 3-4 cocktails).Fill the bottom of a glass with 2 ounces homemade rose syrup. Top with 6 ounces of Prosecco, and edible flowers.To get a color blocked look, like the one in the photos, pour the Prosecco into the campaign flute so that it falls gently down the side of the flute - that way it won’t disrupt the syrup.
Recipe via x
1 oz. Creme de cassis
2 oz. Belvoir Elderflower Pressé
2 oz. Champagne
Mix over cubed ice then strain, and top with champagne floater. Serve in a chilled champagne flute. Garnish with lemon twist.
1 1/2 parts Pinnacle Pomegranate Vodka
4 parts champagne
1 splash grenadine
In a stemless champagne flute pour in vodka and champagne. Top with a splash of grenadine.
Recipe via /
1.25 oz. NOLET'S Silver Gin
.5 oz. Fruit Lab Hibiscus Liqueur
.25 oz. lemon juice
4 dashes Bar Keep lavender bitters
3 oz Brut Cava
Combine NOLET'S, Hibiscus Liqueur, lemon and bitters in a cocktail shaker. Add ice, shake for 3 to 4 seconds, strain into a champagne flute and top with approximately 3 oz. of Brut Cava. Garnish with fresh blueberries and/or lavender.
Recipe via Tim Wells of
1 part Santa Margherita Prosecco Superiore DOCG
1 part Raspberry Tea Sparkling Ice
Sprig of lavender for garnish
Pour Santa Margherita Prosecco Superiore DOCG into a flute and top with Raspberry Tea Sparkling Ice. Add a sprig of lavender to garnish.
Recipe via Sparkling Ice
1 oz. gin
1 oz. Orange curacao
2 oz. Belvoir Elderflower & Rose Pressé
1 oz. lemon juice
Sugar to taste
Champagne to finish
Mix the ingredients in a cocktail shaker and strain into the glass. Top off with more Elderflower & Rose Pressé, champagne. Serve in champagne saucer and garnish with a rose.
1 oz. pomegranate juice
1/2 oz. Grand Marnier
Finke's Widow Sparkling wine, as needed
Pomegranate seeds for garnish
Orange twists for garnish
Pour the pomegranate juice and Grand Marnier into a champagne glass or flute. Top with sparkling wine and add a few pomegranate seeds. Wipe the orange twist around the rim of the glass and then place it in the glass to garnish.
3 oz. Owl's Brew The Classic (a blend of English breakfast tea and lemon peel)
3 oz. champagne
1 tablespoon fresh blackberries, a couple for garnish
In a shaker, muddle the blackberries with The Classic. Shake with ice and strain into a glass. Top with champagne. Gently swirl, if desired. Garnish with blackberries.
3 oz. Peach Nectarine Sparkling Ice
2 oz. champagne
Sliced peaches (garnish)
Pour champagne into a glass, then top with chilled Peach Nectarine Sparkling Ice. Garnish with sliced peaches.
2 oz. Absolut Elyx vodka
Fresh muddled cucumber
.75 oz. lime juice
.5 oz. simpe syrup
Muddle mint and 2 cucumber wheels. Shake. Dump in julep mug. Prosecco float. Garnish with mint sprig.
1 part Pinnacle Original vodka
2 parts Champagne
Sugar pearls or rock candy stick for garnish
Pour vodka into a champagne flute, then top with champagne. Garnish the rim with sugar pearls or rock candy stick.
Recipe via /
1 1/2 oz. Grey Goose vodka
3/4 oz. Lillet Blanc
Belaire Rosé to top
Grapefruit slice for garnish
Chill the glass to keep the cocktail icy-cool. Pour Grey Goose vodka, Lillet Blanc and grapefruit cordial into the glass over ice. Stir until all ingredients are combined. Top with Belaire Rosé. Garnish with a slice of grapefruit.
Recipe via The Churchill Bar and Terrace at
1 oz. Belaire Rosé
1 oz. vodka
1/2 oz. lemon juice, freshly squeezed
1/2 oz. simply syrup
Lemon twist for garnish
Sage leaves for garnish
Muddle strawberries in a cocktail shaker. Add vodka, lemon juice, simple syrup and shake over ice. Strain the liquid into coupe glass or wine glass. Top with Belaire Rosé. Garnish with safe leaves and lemon twist.
Recipe via French mixologist
12 oz. gin
6 oz. simple syrup (equal parts sugar and water, heated in a pot until the sugar dissolves)
6 oz. fresh lemon juice
1 750 ml bottle of Veuve Clicquot
Add all ingredients except Verve Clicquot to a beverage dispenser with plenty of ice and stir. Top with the bottle of champagne.
.5 oz. peach schnapps
.5 oz. triple sec
.5 oz. apricot brandy
.5 oz. apple pucker
.5 oz. orange juice
.5 oz. pineapple juice
1 oz. pomegranate juice
5 oz. red wine
Wycliff California champagne to top
Mix all ingredients, and add mint and mixed berries and fruit. Top with champagne.
Recipe courtesy of
4 oz. chilled Bolla Prosecco
3 drops bitters
2 sugar cubes
1 oz. Cognac
Mix all ingredients and enjoy.
Recipe courtesy of
12 oz. frozen raspberries
2 cups peach nectar, Chilled
1 bottle of Santa Margherita Prosecco Superiore DOCG, chilled
Place frozen raspberries in a large glass pitcher or bowl. Top with peach nectar and Santa Margherita Prosecco Superiore DOCG. Fill remainder of pitcher with ice cubes, stir and serve cold.
1.5 oz. Patrón Reposado
.75 oz. lemon juice
.5 oz cinnamon syrup*
1 heaping barspoon of Pomegranate Seeds
Build in shaker, adding tequila, juice, syrup, seeds and then ice. Shake vigorously and fine strain into a champagne flute. Top with Prosecco and then drop a bar spoon of pomegranate seeds into drink. Add 1 dash of angostura bitters to float on top.
1 cup Water
1 cup Sugar
2 sticks Canela (Mexican cinnamon), broken into pieces
Combine sugar, water and cinnamon in a sauce pan over medium heat and simmer until sugar is completely dissolved and a prominent cinnamon flavor develops. Transfer to a glass jar and let cool. Store in refrigerator up to one month.
Recipe via Zachary Taylor of
1 1/2 parts Ménage à Trois Triple Berry Vodka
1/4 part cinnamon simple syrup
1/2 part lemon juice
1/4 part wild berry syrup
5 parts champagne, to fill
Add all ingredients over ice. Shake and strain into a champagne flute, top with champagne.
Recipe via Niccole Trzaska, founder of
1 bottle of Santa Margherita Prosecco Superiore DOCG
1 fl. oz. gin
1/4 freshly squeezed lemon juice
2 teaspoons sugar
Lemon spiral (garnish)
Fill cocktail shaker with ice, gin, lemon juice and sugar. Pour into champagne flute. Top with Santa Margherita Prosecco Superiore DOCG, stir and garnish with a lemon spiral.
1 1/2 cups Sparkling Ice Pomegranate Blueberry
1 cup pear nectar
1/4 cup orange-flavored liqueur, such as Grand Marnier
1 bottle (750 ml) champagne
In a large pitcher, combine Sparkling Ice Pomegranate Blueberry, pear nectar and orange flavored liqueur. Slowly add champagne and serve over ice. Garnish with mint and blueberries.
Recipe via Mark Loader for