French 75

Serves 1.

Note: The classic drink, from David Venable of QVC, who reminds the home bartender not to put the sparkling wine in the cocktail shaker! (You don’t want to shake out the bubbles.)

• 1 tbsp. fresh lemon juice

• 1 tbsp. powdered sugar

• Splash of gin

• Splash of sparkling wine

• Lemon peel, for garnish


Fill a cocktail shaker with ice and the lemon juice, powdered sugar and gin. Shake well. Pour mixture into a low ice-filled glass and add the splash of sparkling wine. Garnish with the lemon peel.


Orange-Ginger Pomegranate Punch

Serves 8.

Note: From Better Homes & Gardens.

• 1/2 c. water

• 1/2 c. sugar

• 5 thin slices peeled fresh ginger

• 2 sprigs fresh rosemary, plus more for garnish

• 2 c. pomegranate juice

• 1 c. orange liqueur (Cointreau, Grand Marnier, etc.)

• 1 750-ml bottle prosecco

• Orange slices


In a small saucepan combine 1/2 cup water, sugar, ginger and 2 rosemary sprigs. Cook and stir until sugar dissolves. Remove from heat. Cover and let stand 30 minutes. Strain.

In a punch bowl, combine syrup, pomegranate juice and orange liqueur. Add prosecco. If possible, let stand 30 minutes. Serve over ice with fresh rosemary sprigs and orange slices.

Classic Champagne Cocktail

Serves 1.

Note: From Cafe Barbette, in Minneapolis.

• 1 sugar cube

• Angostura bitters

• Sparkling wine

• Lemon twist


Soak a sugar cube with a few drops of Angostura bitters. Drop the cube into a Champagne flute, and slowly top the glass with sparkling wine and a lemon twist.


Kir Royale

Serves 1.

Note: From

• 6 oz. (3/4 c.) sparkling wine

• 1/2 oz.(1 tbsp.) crème de cassis

• Lemon twist


Pour the sparkling wine and cassis into a Champagne flute. Stir. Garnish with lemon twist.


Creole Resolution

Serves 1.

Note: From Roux restaurant in Portland, Oregon. From Food & Wine magazine.

• 1 sugar cube

• 1/4 oz. (1 1/2 tsp.) grenadine

• 1 oz. (1/8 c.) chilled Lillet Blanc

• 3 oz. (3/8 c.) chilled sparkling wine

• 1 orange twist


Place sugar cube in chilled flute and saturate with grenadine. Add Lillet and top with sparkling wine. Garnish with orange twist.


Strawberry Champagne Cocktail

Serves 1 (can be multiplied easily).

Note: From

• 1/2 c. fresh strawberries

• 1/4 tsp. vanilla extract

• 1/4 tsp. freshly squeezed lemon juice

• 1 tsp. sugar

• Sparkling wine to taste


Wash and hull the strawberries. Put all the strawberries, except one, in a blender. Add vanilla, lemon juice and sugar, and purée. Pour into a Champagne flute halfway. Top with sparkling wine, and stir gently. Slide the remaining strawberry onto edge of the glass.


Champagne Punch

Serves 10-plus.

Note: From all

• 1 (12-oz.) can frozen cranberry juice concentrate

• 1 (12-oz.) can frozen pink lemonade concentrate

• 1 (6-oz.) can frozen limeade concentrate

• 1 (750-milliliter) bottle white wine (dry or sweet), chilled

• 1 liter carbonated water, chilled

• 2 (750-ml) bottles sparkling wine, chilled

• 1 lemon, sliced, for garnish

• 1/2 c. fresh mint, garnish


In large punch bowl, combine the cranberry juice concentrate, pink lemonade concentrate, limeade concentrate, white wine, club soda and sparkling wine. Stir until blended. Garnish with lemon slices and mint leaves.



Venetian Spritz

Serves 1.

Note: From Bon Appetit.

• 1 1/2 oz. (3 tbsp.) Aperol

• 2 oz. (1/4 c.) sparkling wine

• 2 oz. (1/4 c.) sparkling water

• 1 lemon twist

• 1 olive


Combine Aperol, sparkling wine and sparkling water in a rocks glass with ice. Garnish with a lemon twist and a cocktail olive (on the side, if your prefer).


Canton Royale

Serves 1.

Note: Domaine de Canton is a ginger-flavored liqueur. Use 1 part liqueur to 3 parts sparkling wine.

• 2 oz. Domaine de Canton

• 6 oz. sparkling wine

• Small lemon wedge or lemon bitters


Add liqueur and sparkling wine to a Champagne flute. Squeeze the juice of a lemon wedge or add a dash of lemon bitters.


Green Tea Champagne

Serves 1.

Note: From Rachael Ray.

• 2 tbsp. green tea leaves

• 1 (750 ml) bottle brut sparkling wine, chilled

• Fresh mint leaves, for garnish, optional


Steep the tea leaves in 2 cups cold water for 6 hours. Strain, cover and refrigerate for at least 1 hour or overnight.

To serve, fill champagne glasses halfway with the green tea and top off with the sparkling wine and garnish with mint leaves.