Champagne Cobbler

1/2 tsp lemon juice, 1/2 tsp curaçao,
thin slice of orange, chilled champagne

Fill a large goblet half full of cracked ice. Add lemon juice, curaçao, and orange slice. Stir and fill glass with champagne or sparkling wine. Stir again gently.

Aperol Spritz (add Aperol)
Bellini (add fresh peach puree)
Black Velvet (add chilled stout)
Mimosa (add orange juice)
Nelson's Blood (add tawny port)

Champagne Sherbet Punch
Old Waldorf Champagne Punch
Champagne Cup
Empire Punch
Baker's Dozen
Rheims Punch
World of Tomorrow Punch
Keuka Cup
Buddha Punch

Regent's Punch

Three bottles of Champagne or sparkling wine, two of Madeira, one of German white wine, an ounce of Curaçao, a quart of brandy, a pint of rum, two bottles of seltzer, four pounds of raisins, oranges and lemons, sugar, and all diluted with green tea.

Magna Carta

1-1/2 ounces well-chilled tequilla, lime juice,
1 ounce well-chilled Triple Sec, salt,
champagne or sparkling wine

Dip the rim of a chilled wine glass in lime juice, then salt. Pour in tequilla and Triple Sec, then fill with champagne or sparkling wine. Stir gently.

Kir Royale

Pour iced champagne or sparkling wine into a large chilled wine glass, add 1/2 ounce of crème de cassis, and stir gently.
Garnish with a twist of lemon peel.

Morning Glory

Fill Collins glass with ice chunks, pour 1/2 ounce Cointreau, 1/4 ounce cherry brandy, and a dash of Angostura bitters. Add orange/ pineapple slices. Fill with champagne or sparkling wine.

Golden Millennium
(King Cole Bar, St. Regis Hotel, NYC)

Place gold leaf in the bottom of a champagne flute, add a dash of Liqueur 43, and fill with champagne.

Arise My Love

Put one teaspoon of crème de menthe in a champagne glass, then fill with champagne or sparkling wine.

Savoy 2000
(American Bar, The Savoy, London)

Shake 2/3 ounce gin, 2/3 ounce Midori, 1/3 ounce Limoncello, 1-2/3 ounces mango juice.
Pour into glass frosted with sugar, and top with champagne.

Queen's Cousin

Combine 1 ounce vodka,
1/2 ounce Grand Marnier,
1/2 ounce of fresh lime juice,
and 1 tsp Triple Sec.

Gently add 3 ounces of well-chilled champagne or sparkling wine. Top with 2 dashes Angostura bitters.

Champagne Normande
Caribbean Champagne
French Revolution
Imperial Fizz
King's Peg
Buck's Fizz

Ritzy Raspberry Revelry
(Hemingway Bar, Hotel Ritz, Paris)

Pour into a champagne flute 2/3 ounce vodka in which raspberries have macerated for at least 10 days. Finish with champagne.
Garnish with a red rose.

Schussboomer's Delight

Place 2 ice cubes, 3/4 ounce fresh lemon juice,
and 1-1/2 ounces cognac in a tall glass.
Fill with chilled champagne or sparkling wine.

Alfonso Cocktail
American Beauty Cocktail
Bourbon Lancer
Chicago
Count Currey

Polo Deux Milles
(Polo Lounge, Beverly Hills Hotel and Bungalows)

Pour 1/4 ounce Grand Marnier Cuvée du Centenaire into a champagne flute.
Fill with 6 ounces of champagne.
Splash 1/4 ounce Blue Curaçao on top.

Maimoun
(Churchill Piano Bar, La Mamounia, Marrakesh)

Combine 1/3 ounce Amaretto,
1/3 ounce fig alcohol,
4 ounces of brut champagne,
and a drop of mint syrup.

Happy Youth

1 ounce cherry brandy
1-1/2 ounces sweet vermouth
3 ounces chilled orange juice
1 tsp sugar
champagne or sparkling wine

Pour ingredients, except champagne, into a large
stemmed glass over ice cubes. Stir gently and top with champagne or sparkling wine.
Garnish with a slice of orange.

Chanel No. 6

Pour 1 ounce vodka, 1 ounce Chambord, and
1 ounce chilled pineapple juice into a champagne glass. Top with well-chilled champagne.
Add a fresh raspberry.

Formosa

Pour 4 ounces champagne or sparkling wine into a brandy snifter. Fill with 6 ounces orange juice.
Top off with a dash of Triple Sec.

French 75

Shake with cracked ice,
1-1/2 ounces of dry gin,
fresh juice of 1/2 lemon,
1/2 tsp powdered sugar.

Pour into glass with ice cubes, fill with chilled champagne or sparkling wine.
Add a twist of lemon peel or a cherry.

Blue Train Cocktail

Shake well together with cracked ice, 1/4 brandy and 1/4 lightly sweetened pineapple juice.
Fill glass 1/2 full with this mixture and top with well-chilled champagne or sparkling wine.

Champagne Julep

Place one sugar cube and two sprigs of fresh mint into a chilled highball glass. Add two cubes of clear ice and slowly pour in well-chilled champagne or sparkling wine, stirring constantly. A splash of bourbon is optional. Garnish with slices of fresh fruit, if desired.

Diamond Cocktail
Oriental 2000
Peppermint Park
Tahiti Typhoon
Jade

21st Martini

2½ ounces rum,
2 ounces fresh guava juice,
2 ounces fresh-pressed sugar cane juice,
champagne or sparkling wine

Fill a cocktail shaker two-thirds full of ice and add the rum, guava juice, and sugar cane juice. Shake for about 15 seconds, strain into a chilled cocktail glass, and top with the champagne or sparkling wine.

Midnight Kiss Cocktail

Rim the edge of a wine glass with white or gold sugar. Pour 3/4 oz. well-chilled vodka into the glass, and fill with champagne or sparkling wine. Top with Blue Curaçao.

D'Artagnan

1 tsp Armagnac
1 tsp Grand Marnier
1/2 ounce chilled orange juice
1/2 tsp simple syrup
champagne or sparkling wine

Pour ingredients, except champagne, into a champagne flute. Stir gently, then top with champagne or sparkling wine.
Garnish with an orange twist.

Pretty Woman
"Poinsettia"
(Beverly Wilshire Four Seasons, Los Angeles)

Pour 1 ounce of Grand Marnier and 1-1/2 ounces of chilled cranberry juice into a martini glass. Top with well-chilled Louis Roederer Champagne.
Add an orange twist and a fresh sprig of mint as garnish.

The Benediction
(Standard Hotel, New York City)

3/4 ounce Bénédictine
Dash, orange bitters
Champagne

Pour the Bénédictine into a Champagne flute, add the bitters, then fill to the top with Champagne.

Simply the Best
Strawberry Champagne Cocktail

1/2 cup fresh strawberries
1/4 tsp vanilla extract
1/4 tsp freshly squeezed lemon juice
1 tsp sugar
champagne or sparkling wine

Wash and hull the strawberries. Put all the strawberries, except one, in a blender. Add vanilla, lemon juice, and sugar, and puree. Pour into a champagne flute half-way (more or less to taste). Top with champagne or sparkling wine, and stir gently. Slide the remaining strawberry onto edge of the glass.

Bootleg
(The Union Bar, Copenhagen)

1 oz Bourbon (which has been infused with Peach and Gunpowder Tea for 2 days)
1 tsp Gomme
2 dashes peach bitters
champagne

The bourbon and gomme are stirred on ice with the bitters, then strained into a champagne glass and topped with champagne.

Grown-Up Granita
"Sgroppino"


1/2 cup lemon gelato or sorbet
1/2 to 1 oz chilled vodka (or any white spirits)
Prosecco, sparkling wine or champagne
handful of ice cubes

Combine the gelato, vodka and ice in a blender until smooth but still slushy. Pour into champagne flutes, top with Prosecco or sparkling wine. Garnish with 2 mint leaves (optional) and serve immediately.

Primavera
(Ruby, Copenhagen)

1/2 ounce Galliano L’Autententico
2 tsp Campari
1 tsp Gomme (or simple syrup)
fresh white grapefruit
Dry champagne (preferably Agrapart Les 7 Cru)

In a shaker muddle 1/8 of a white grapefruit with the skin on.
Add the Galliano, Campari & gomme.
Fill the shaker with ice and shake vigorously for 8 seconds. Double strain into champagne flute and top with champagne. Serve straight away.

Chatham Artillery Punch

8 lemons
1 pound superfine sugar
750 ml bottle bourbon or rye
750 ml bottle Cognac
750 ml bottle dark Jamaican rum
3 bottles champagne or sparkling wine
Nutmeg

Squeeze and strain the lemons to make 16 ounces of juice. Peel the lemons and muddle the peels with the sugar. Allow the peels and sugar to sit for an hour, then muddle again. Add the fresh lemon juice and stir until the sugar is dissolved. Strain out the peels.

Fill a 2 to 3 gallon bucket or bowl with crushed ice or ice cubes. Add the lemon-sugar mixture and the bourbon, Cognac and rum. Stir and the the champagne. Taste and adjust for sweetness. Grate nutmeg over the top and serve.

Ono
(XS, Encore Wynn Las Vegas)

1/2 oz Louis XIII Black Pearl cognac
1/2 oz fresh squeezed orange juice
1/4 oz apricot puree
1/4 oz Sence rose nectar
4 oz Charles Heidsieck 1981 Champagne Charlie

Mix the orange juice and apricot puree with ice. Remove ice and pour into a champagne glass.
Top with cognac and Champagne.

Jewel-encrusted champagne glass, accompanied with an 18-karat white gold necklace and Tahitian black pearl pendant, and a pair of 18-karat gold Mont Blanc cuff links are optional.

Classic Champagne Cocktail


1 sugar cube
3 drops Angostura bitters
champagne or sparkling wine

Soak the sugar cube in bitters and drop into a champagne flute. Top with a champagne or sparkling wine. Garnish with a lemon twist.

Jayne Mansfield

1 oz. Aged Cuban-style Rum
1 oz. Strawberry Liqueur (Bols or Fragoli)
1/4 oz. simple syrup
Champagne
4 whole fresh strawberries

Hull 3 strawberries and muddle in base of shaker. Fill a shaker with ice cubes. Add aged rum, simple syrup and strawberry liqueur. Shake and strain into a chilled champagne glass. Top with champagne. Garnish with a strawberry.

Airmail

1 1/2 oz gold rum
1/2 oz fresh lime juice
1/2 oz honey syrup (2 parts honey well-mixed with 1 part water)
Champagne or Prosecco
ice cubes

Combine rum, lime juice, syrup and ice in shaker. Shake vigorously. Strain into champagne flute and top with Champagne or Prosecco. Garnish with mint leaf or lime wheel.

Batalini

2 Granny Smith apples
1 Honeycrisp apple
1/8 tsp ascorbic acid

Run the apples through a juicer, and add the ascorbic acid.
Stir and place juice in freezer for 10 minutes, alongside some Champagne flutes.
Pour 2 ounces of the juice into each flute and top with well-chilled champagne or sparkling wine.

Aristocratic Sparkling Punch

1 bottle red burgundy
4 ounces brandy
2 bottles champagne
1/2 cup sugar
1 quart sparkling water
1 cup fresh hulled strawberries or raspberries
2 juice oranges
Block of ice

Pour the Burgundy and sugar into a punch bowl and stir until the sugar is dissolved. Add the brandy, stirring well. Place the block of ice in the bowl, and pour in the Champagne and the sparkling water. Garnish the top of the ice block with strawberries or raspberries. Cut the orange into thin wheels and float them on the punch.

Mona Lisa

1 oz vodka
1 oz Aperol
1/2 oz orange juice
1/2 oz simple syrup
lemon wedges

In a shaker combine vodka, Aperol, orange juice and simple syrup. Add ice and shake briefly. Strain into collins glass over fresh ice and top with sparkling wine. Squeeze 2 or 3 lemon wedges into drink.

Death in the Afternoon
(A favorite of Ernest Hemingway)

1-1/2 ounce absinthe
well chilled Champagne

Pour absinthe into a coupe glass or flute. Slowly add Champagne to fill.

Ice Queen
(Nitecap, New York)

1-1/2 oz white rum
3/4 oz fresh lime juice
1/2 oz simple syrup
1 teaspoon crème de menthe
cucumber slice
1 oz chilled sparkling wine
Lime twist, for garnish

Muddle the cucumber slice at bottom of cocktail shaker. Add rum, lime juice, simple syrup and crème de menthe, and fill 3/4 full with ice. Shake until chilled, about 15 seconds. Strain into coupe glass. Top with sparkling wine. Add garnish.

La Quebrada Spritz
(Montana's Trail House, Brooklyn)

1 oz Crema de Mezcal
1/4 oz Aperol
1/4 oz grapefruit juice
grapefruit twist
4 oz chilled sparkling wine

In a cocktail shaker 3/4 filled with ice, add the crema de mezcal, Aperol and grapefruit juice. Shake until chilled, about 15 seconds. Squeeze grapefruit twist over a wine glass and rub twist along rim. Place twist at bottom of glass. Add 4-5 ice cubes. Strain contents of shaker into glass. Top with sparkling wine.

Strawberry Champagne Punch
(Rose Levy Beranbaum)

1 cup sugar (preferably superfine)
1 bottle (750ml) Moselle wine
1 quart fresh strawberries, hulled
1/2 bottle (375ml) red Bordeaux wine
2 bottles (750 ml each) Champagne, Cava or sparkling wine, well chilled

At least 1 hour or up to 4 hours ahead, combine the sugar and Moselle and stir to dissolve the sugar. Add the strawberries, cover tightly with plastic wrap and allow to sit at room temperature for at least 1 hour. When ready to serve, stir the Bordeaux into the punch and then add the Champagne or sparkling wine. If desired, add an ice ring (about 1/2 inch of clear water poured into a ring mold and frozen ovenight, when serving– dip mold in water to release). Makes about 1 gallon of punch.

London-Style South Side Royale
(Clover Club, NYC)

8 to 9 mint leaves
3 thin slices cucumber
1 ounce simple syrup
2 ounces gin
3/4 ounce lime juice
Champagne

In a shaker, muddle the mint leaves with the cucumber and simple syrup. Add the gin, lime juice, and several cubes of ice and shake vigorously for 15 seconds. Strain into a champagne glass. Top with about 1 1/2 ounces of well chilled champagne.

Seelbach Cocktail
(Seelbach Hotel, Louisville, Kentucky)

.75 oz bourbon
.5 oz Cointreau
7 dashes Angostura bitters
7 dashes Peychaud's bitters
4 oz chilled Brut Champagne
1 orange twist, for garnish

Pour the ingredients in the order given into a champagne flute and stir briefly. Add the garnish.

Negroni Royal
(Mauro´s Negroni Club, Munich, Germany)

2/3 oz Campari
2/3 oz Cointreau
1-1/2 oz cranberry juice
3-1/2 oz chilled Champagne

Combine the ingredients and lightly stir. Serve with long orange peel.

Prince of Wales Cocktail
(A favorite of Queen Victoria's son,
Prince Albert Edward)

1-1/2 ounces rye whiskey
1/4 tsp maraschino liqueur
1 dash Angostura bitters
1 tsp simple syrup
1 cube of fresh pineapple (or rinse well if canned)
Champagne

Add simple syrup and bitters to a mixing glass and muddle the pineapple chunk. Add rye and maraschino, fill glass 2/3 full of cracked ice and shake well. Strain into a chilled coupe glass. Top with cold Champagne, and garnish with a lemon twist.

Ritz of New York
(Dale DeGroff)

1 ounce Cognac
1/2 ounce Cointreau or Triple Sec
2 splashes maraschino liqueur
1/2 ounce fresh lemon juice
Chilled champagne or sparkling wine
1 flamed orange twist, as garnish

Pour the cognac, Cointreau, maraschino liqueur, and lemon juice into a mixing glass two-thirds full of ice cubes. Stir well until chilled, strain into a chilled martini glass, and top with the champagne. Add the garnish.

Ritz 110
(The Ritz London - Created in tribute of their 110th anniversary)

20 ml Absolut Elyx
10 ml Grand Marnier
5 ml peach liqueur
1 sugar cube
chilled Brut Champagne

Add to a shaker the Absolut Elyx, Grand Marnier and peach liqueur and shake it well. Pour into a champagne coupette and top with Champagne. Finish with the addition of a sugar cube in the glass.

Moulin Rouge

1.5 oz vodka
5 oz lime juice
5 oz lemon juice
5 oz almond orgeat
5 oz strawberry puree
3 dashes Peychaud’s Bitters
Rosé Champagne or sparkling wine

Add all the ingredients except the champagne to a shaker and fill with ice. Shake, and strain into a champagne flute. Fill with champagne and garnish with a strawberry.

Provence
(Cocktail Chameleon – Mark Addison)

1 oz gin, chilled in the freezer
2 tsp Lavender Syrup*
2 tsp fresh lemon juice
5 oz chilled Brut Champagne

Combine the syrup, lemon juice, and gin in a champagne flute and top with Champagne. Garnish with a fresh lavender sprig.

*Lavender Syrup:
1/2 cup water
1/2 cup sugar
2 tbsp dried lavender flowers

In a small saucepan, boil the water and sugar, stirring until the sugar completely dissolves. Stir in the lavender flowers, pushing them under the surface with a spoon, and immediately remove the pan from the heat. Cover and steep for 20 minutes. Strain through a fine mesh sieve, pressing down firmly on the herbs with the back of the spoon to extract any remaining syrup. Funnel into a 5 oz bottle and refrigerate.

Jane Rose

2 ounces of Laird’s Bonded Apple Brandy
3/4 ounce homemade grenadine*
1/2 ounce fresh lemon juice
Dash of Peychaud’s Bitters
chilled Champagne

Combine all ingredients in a cocktail shaker, except Champagne. Add ice and shake. Strain into a chilled champagne glass. Top with Champagne.

*Homemade Grenadine:
1 cup 100% pomegranate juice
1/2 cup refined cane sugar
1 tablespoon orange blossom water

Bring ingredients to a boil, then reduce to a simmer to thicken slightly. Stir in orange blossom water. Let cool and keep refrigerated until use.

Champagne Piña Colada
(Jim Wrigley)

1 oz pineapple or coconut infused white rum
3/4 oz Coco Lopez
1/2 oz fresh lime juice
1/2 oz fresh pineapple juice
1-1/2 oz chilled sparkling wine
Coco “sand” - Grated coconut toasted with demerara sugar until brown (pressed onto one side of the outside of the glass).

Add all ingredients except sparkling wine to shaker with ice and shake hard until very cold. Strain into a chilled coco-sand’ed flute glass with sparkling wine already in.

Old Cuban
(Audrey Saunders)

1.5 oz aged rum
3/4 oz freshly squeezed lime juice
1 oz simple syrup
6 whole mint leaf sprigs
2 dashes Angostura itters
chilled Champagne

Add mint leaves, syrup, and freshly squeezed lime juice to a cocktail shaker and gently muddle the leaves. Pour rum and bitters into the shaker, add ice and shake very well (for 10 to 12 seconds). Strain into a flute or stemmed coupe glass. Top with champagne and garnish with a mint sprig.