12 Champagne Cocktails To Make At Home
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12 Champagne Cocktails To Make At Home

If you ask us, no celebration is complete without popping a cork or two. Whether you go for prosecco or champagne, here are a dozen cocktail recipes – from a French 75 to a spiced apricot bellini – to enhance this year’s at-home festivities…

French 75: Monkey 47

Serves
Serves 2
Total Time
10 Minutes
Ingredients
30ml of Monkey 47 gin
2 dashes of sugar syrup
15ml of lemon juice
60ml of champagne
Method
Step 1

Fill a cocktail shaker with ice.

Step 2

Combine the gin, syrup, and lemon juice and place in the cocktail shaker.

Step 3

Shake vigorously, then strain into an iced champagne glas

Step 4

Top up with champagne.

Step 5

Stir gently and enjoy.

Visit Monkey47.com

Semiotic Martini: Kristian Smith, Savage Garden

Serves
Serves 2
Total Time
10 Minutes
Ingredients
25ml of Crystal Head vodka
20ml of walnut vermouth (normal vermouth will work too)
15ml of Pampelle
5ml of Seedlip Grove
5ml of pineapple juice
Champagne
Method
Step 1

Put all the ingredients, minus the champagne, into a mixing glass.

Step 2

Stir and strain into a glass.

Step 3

Top with champagne.

Sgroppino: Swift Soho

Serves
Serves 1
Total Time
5 Minutes
Ingredients
10ml of St Germain
1 scoop of lemon sorbet
Lemon zest
Prosecco DOC or champagne
Method
Step 1

Add the St Germain to a coupe style glass, and then add the scoop of sorbet.

Step 2

Top with prosecco or champagne and garnish with a fine grating of lemon zest to serve.

Visit BarSwift.com

The Fortunella: Alessandro Geraci, Chiltern Firehouse

Serves
Serves 2
Total Time
10 Minutes
Ingredients
10ml of orange juice
10ml of fresh fennel
15ml of Fortunella liqueur
Prosecco DOC or champagne
Method
Step 1

Combine all ingredients together except the fizz.

Step 2

Pour into a sparkling wine flute over ice and top up with the prosecco or champagne.

Lanique Rose Fizz: Lanique

Serves
Serves 1
Total Time
5 Minutes
Ingredients
25ml of Lanique
Prosecco or champagne
Method
Step 1

Pour your choice of fizz into a flute and top with Lanique.

Life In Venice: Grey Goose

Serves
Serves 2
Total Time
10 Minutes
Ingredients
35ml of Grey Goose L’Orange
20ml of white peach puree
5ml of grenadine syrup
Dash of peach bitters
Pinch of pink pepper powder
50ml of prosecco or champagne
To garnish:
3 whole peppercorns
Method
Step 1

Combine the vodka and flavoured ingredients in a cocktail shaker and stir to a froth.

Step 2

Wait for the froth to settle, then gently pour into a flute.

Step 3

Top with chilled prosecco or champagne.

Step 4

Garnish with the pink peppercorns.

Holiday Punch

Serves
Serves 2
Total Time
10 Minutes
Ingredients
45ml of Grey Goose vodka
15ml of pomegranate juice
30ml of sweetened black tea
30ml of champagne or prosecco
Method
Step 1

Combine in a rocks glass over ice and top with prosecco or champagne.

Step 2

Garnish with mint and lime wedge.

Beaux 42: Sebastian Stefan, Jim & Tonic

Serves
Serves 2
Total Time
10 Minutes
Ingredients
40ml of rhubarb gin
1 lemon Sugar syrup
Prosecco or champagne
Method
Step 1

Start off by making the sugar syrup (use two parts sugar to 1 part hot water). Once all the sugar has fully dissolved, set the syrup on the side for cooling.

Step 2

Next grab the fruit peeler and make a long beautiful lemon peel and set it on the side.

Step 3

Cut the peeled lemon in half and using a Mexican elbow juice half of it. Measure 20ml of fresh lemon juice and 15ml of homemade sugar syrup and add them to the shaker.

Step 4

Measure 40ml of gin and add it to the shaker.

Step 5

Now add the ice to the shaker and close it tight. Give it a quick shake.

Step 6

Next open the shaker and using the fine strainer strain the liquid into a tall champagne flute.

Step 7

Top up the flute with prosecco or champagne and garnish with the lemon peel.

Spiced Apricot Bellini: Raffaele Merola, The Cinnamon Club

Serves
Serves 1
Total Time
10 Minutes
Ingredients
10ml of cinnamon liquor
10ml of apricot brandy
5ml of Bitter Truth Falernum
25ml of apricot purée
75ml of prosecco or champagne
Rose petal to garnish
Method
Step 1

Mix together the cinnamon liquor, apricot brandy, Bitter Truth Falernum and apricot purée until smooth.

Step 2

Place the puréed mixture in a chilled flute.

Step 3

Top up with prosecco or champagne, stir, then top up again as required.

Step 4

Garnish with the rose petal and serve.

Franck Dedieu: Bombay Sapphire

Serves
Serves 1
Total Time
10 Minutes
Ingredients
25ml of Bombay Sapphire
5ml of hazelnut syrup (e.g. Monin)
5ml of white cacao liqueur
10ml of St-Germain
1 dash of Angostura bitters
Top with champagne/sparkling wine
To garnish:
white chocolate on the rim of your flute
Method
Step 1

Break the chocolate and melt over a bain marie.

Step 2

Dip the rim of a champagne flute in the chocolate and leave upside down to set.

Step 3

Add all the other ingredients to a mixing glass (apart from the champagne) and stir.

Step 4

Pour into a flute with a white chocolate rim.

Step 5

Top with champagne or sparkling wine.

Honey Winter Fizz: Cazcabel

Serves
Serves 2
Total Time
10 Minutes
Ingredients
25ml of Cazcabel Honey Tequila
100ml of champagne
Icing Sugar
To garnish:
raspberry and mint
Method
Step 1

Dust a flute glass with icing sugar. Add a shot of Cazcabel Honey Tequila and top up with champagne.

Step 2

Garnish with the raspberry and mint.

Visit Cazcabel.com

The Brockmans 75: Jo Jacobius, Brockmans Gin

Serves
Serves 1
Total Time
10 Minutes
Ingredients
50ml of gin
25ml of freshly squeezed lemon juice
15ml of sugar syrup
Champagne
To garnish:
lemon zest
Method
Step 1

Shake the gin, lemon juice and sugar syrup with ice. Strain into a chilled flute and top with the champagne.

Step 2

Garnish with a twist of lemon zest.

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