Coco Chanel was onto something when she said, “I only drink Champagne on two occasions, when I am in love and when I am not.” Point being: A glass of bubbly is appropriate for any occasion. And though plain ol’ sparkling wine will do, why not switch things up with a sparkling cocktail? With holiday soirées filling up everyone’s schedules, from now until New Year’s, it’s almost guaranteed you’ll be making eye contact with at least one bottle of Champagne or prosecco (and maybe a sparkler or two) at each gathering; perhaps a little variety is in order.
So if you find yourself needing recipes for cocktails to serve guests chez vous, or are figuring out whether you should bring liqueur or bitters to your friend’s home to complement their flutes of fizz, here are some of the best sparkling cocktails to try.
Classic Mimosa
Classic mimosas have made a name for themselves among boozy brunchers, but this cocktail is a perfect no-fuss drink for any occasion, any time of day. Combine equal parts orange juice with a dry sparkling wine, like cava, and you’re done. But if you want to get fancy with it, add pomegranate, grapefruit, or pineapple juice to the mix and strawberry puree to the bottom of the flutes.
Kir Royale
Kir Royale also claims French roots, as an adaptation of the popular drink Kir. But this royal update calls specifically for crème de cassis and champagne with a lemon twist. Incredibly delicious and easy to make, Kir Royale is a sweet drink with a rich, dark berry flavor, fit for a post-meal treat. And if you’re curious to try out its predecessor, simply switch out your chilled champagne for a dry white wine.
Black Velvet
Speaking of royalty, the Black Velvet came about as a way to honor the passing of Queen Victoria’s husband, Prince Albert, in the mid-1800s. This cocktail is for beer lovers looking for a fun twist. Grab a can of chilled Guinness, decant it into a pint glass, then pour champagne over the back of a spoon into your stout. No cocktail shaker needed—the half-and-half drink is served without any ice.
Christmas Punch
Inasmuch as “Christmas” is in the name, this punch is fitting for those holiday parties you may be planning now. Christmas punch is easy to prepare and refill throughout the night, making it an ideal drink to keep out for guests. Mix cranberry juice, rum, apple cider, ginger ale, and brut Champagne, then add fresh cranberries and slices of oranges. And don’t forget lots of ice to keep the cocktail chilled as the party rages on.
French 75
The French 75 has a rich history. This classic cocktail takes its name from the firearm used by French soldiers during World War I. The weapon’s portability and ability to fire quickly aided troops in battle; the drink is similarly potent. As in, watch out, because this cocktail can fast make you tipsy. The recipe has changed over the past century, but the most recent adaptation calls for gin, fresh lemon juice, simple syrup, champagne, and a lemon twist for the garnish. Serve it in a coupe and have some fun with this fizzy.
Aperol Spritz
Hailing from northeastern Italy’s Veneto region, the Aperol spritz traces its roots all the way back to the 1800s, when visiting Austrian soldiers found Italian sparkling wines too strong and added a “spritz” of water to lighten the taste. This Italian cocktail uses prosecco, Aperol (a bittersweet liqueur usually used as an apéritif), soda water, and a fresh orange slice on top. For a festive version of the cocktail, try your hand at a cranberry spritz, with prosecco, Aperol, orange juice, and cranberry juice, topped with cranberries and a rosemary sprig. If cranberry isn t your style, there s also the apple cider version, where you use apple cider in place of juice (add star anise garnish for good measure).
Poinsettia
If you’re already purchasing cranberry juice to make Aperol spritzes or Christmas punch, think about adding this cocktail to your list. Named after the festive flower, the Poinsettia is a refreshing cocktail perfect for the colder months. Combine champagne, cranberry juice, and premium orange liqueur, like Cointreau, then garnish with a rosemary sprig.