Food

Sparkling Cocktails

January 25, 2013

There's something inherently celebratory about a fizzy cocktail. From over-the-top punches to simple classics like the French 75, here are our favorite recipes for sparkling drinks.

Kir Royale — Unlike a kir, which is made with white wine, a kir royale is topped with sparkling wine and garnished with fresh berries.
Get the recipe »Todd Coleman

Mimosa — The simple method of mixing champagne and orange juice, popularized in Paris and London in the 1920s, has an enduring appeal.
Get the recipe »Penny De Los Santos

Hemingway's Death in the Afternoon — Named after Ernest Hemingway's 1932 novel about the rituals of bullfighting, this champagne cocktail takes its greenish hue from a splash of absinthe.Penny De Los Santos

The Long Hello — The name of this cocktail references an obscure prog rock album from the 1970s, but the drink itself is an elegant champagne cocktail created for wedding toasts and, with the apple brandy and the St. Germain, perfect for cold weather.Anna Stockwell

"The Oz is named after a jazz club that used to be here in Chicago. It was in my neighborhood and they were known not only for amazing music, but for their cognac and champagne selection. It was a favorite hang out of mine -- and it was also the first place to serve Pierre Ferrand cognacs in the United States. When I met Pierre Ferrand's president Alexandre Gabriel this summer, he told me the story of his cognacs and mentioned the bar Oz. I lit up because I knew the place well, and I told him my next cognac cocktail would be called Oz in honor of our shared bond." —Lynn House, chief mixologist, Blackbird, Chicago See the recipe for the Oz »Huge Galdones

Brendon Green, General Manager, The Continental Mid-Town in Philadelphia says of this drink, "Though the recipe for this straightforward gin-and-Champagne cocktail isn't as interesting on paper, the drink tastes great!" See the recipe for the Sloe Motion »Christopher Gabello

The Volstead — Fresh berries shaken with ice, vodka, lemon, and St. Germain, strained into a champagne flute and topped with Champagne, created a drink that fizzes dramatically. Get the recipe for The Volstead »Courtesy MPD

The Cheshire Regiment — This spin on the French 75 uses a base of both gin and a raspberry-infused cognac.Maxime Iattoni

"With a nod to our favorite Colorado spirits company, we use Leopold whiskey, Domaine De Canton, fresh lime, and prosecco, topped with Fernet Branca. It's a beautifully layered and balanced cocktail, refreshing to drink, with bit of a kick, and lovely to behold." —Frank Bonanno, chef/owner, The Green Russell, Denver, Colorado See the recipe for the Bitter End » Back to 7 Festive Champagne Drinks »Frank Bonanno

See the RecipeTodd Coleman

Sgroppino — Sgroppino, a slushy combination of lemon sorbet, vodka, and prosecco, is common in Italy as a palate cleanser, a dessert, or a pre-dinner drink.Helen Rosner

Spritz — Found all over Italy, the spritz is a classically Venetian cocktail of prosecco mixed with a bitter aperitif and soda water.Todd Coleman

Prince of Wales — Sweet champagne, muddled pineapple, and warming rye whiskey form the basis for this pre-Prohibition era cocktail.Anna Stockwell

The Moonwalk — Joe Gilmore, legendary Head Barman at the Savoy Hotel's American Bar, invented this cocktail in 1969 to commemorate the first moon landing. The drink—a combination of grapefruit, orange liqueur, and a hint of rosewater, topped with Champagne—was the first thing Neil Armstrong and Buzz Aldrin sipped upon returning to earth.Helen Rosner

Punch Romaine — Punch Romaine, a rum-spiked shaved-ice palate cleanser served to first class passengers during the fateful last dinner aboard the Titanic on April 14th, 1912, was based on a recipe from famed French chef Georges Auguste Escoffier, who championed alcoholic shaved ices during the early twentieth century. The original recipe, essentially a granita, is updated here as a drinkable, citrusy cocktail poured over an iceberg of crushed ice.Todd Coleman

Rossini — A luscious take on the bellini, the Rossini swaps strawberries in for white peaches and prosecco in for champagne.Maxime Iattoni

Named for an innovative piece of French artillery and comprising just four ingredients--gin, lemon, simple syrup, Champagne--the French 75, when made properly, features nose-tickling bubbly as the gateway to a perfectly integrated combination of floral gin and citrus. See the recipe for the French 75 »Anna Stockwell

Spiced Pear Collins — Pear purée, gin, and rosemary give this autumnal cocktail a crisp, woody sweetness, robust density, and sour, crackling effervescence.Niki Achitoff-Gray

Autumn Bellini — Prosecco marries with richly spiced mulled cider and a splash of fig vodka in this fall drink.Anna Stockwell

This elegant libation of cognac, lemon, and champagne is served at the historic bar attached to Arnaud's restaurant, which dates to the late 1800s. See the recipe for Arnaud's French 75Todd Coleman

Bartender Thad Vogler of San Francisco's Bar Agricole gave us his recipe for this bubbly drink.Michael Kraus

This bubbly, pink concoction of Champagne dosed with fruity crème de cassis and spicy ginger liqueur is inspired by the mysterious drink of the same name from the movie Willy Wonka and the Chocolate Factory. See the recipe for Fizzy Lifting Drink »Helen Rosner

Rhubarb Fizz — This bubbly cocktail makes the most of rhubarb season. Get the recipe for Rhubarb Fizz »Helen Rosner

Bee's Knees — Kansas City's Rye restaurant pours this classic, a honey-sweetened gin potion, which gets its effervescence from a splash of rosé champagne.Penny De Los Santos

Rosewater Fizz — See the RecipeHelen Rosner

Modern Royale Cocktail — A combination of vodka, elderflower liqueur, and fresh citrus juices topped with bubbly makes an exceptionally refreshing cocktail.Laura Sant

An elegant drink that packs a surprising punch, this vodka and prosecco cocktail is poured at Oak restaurant in Dallas. See the recipe for the Antoinette »Helen Rosner

Bianchini — This cloudy, coconuty version of a bellini comes from Manhattan restaurant Lievito.Helen Rosner

This wonderfully fruity concoction spiked with the gin-based liqueur Pimm's No. 1 is served at RPM Italian restaurantin Chicago. See the recipe for the Clipperton »Helen Rosner

Coupe de ville — To make this cocktail from bartender Keith Nelson of Manhattan's Arlington Club, purchase pear-infused vodka or make your own by letting sliced ripe pears sit in vodka for at least two weeks.Helen Rosner

Crush and Swizzle — Pomegranate juice gives this rum-laced prosecco drink a sweetness that belies its potency.Helen Rosner

Cardamaro and Aperol add bittersweet and fruity notes to a spiced take on the classic spritz. See the recipe for the Harvest Spritz »Helen Rosner

Negroni Sbagliato — Mixologist David Welch pours this bubbly riff on a negroni at Sunshine Tavern in Portland, Oregon.Helen Rosner

Honey, Lillet, and St. Germain join prosecco in a light, herbaceous, and citrusy brunch drink. See the recipe for the Parasol »Helen Rosner

Hibiscus rose champagne cocktail — A single hibiscus flower scented with a drop or two of rose water turns a simple glass of sparkling wine into a show-stopping cocktail. See the recipe for the Blooming Champagne Cocktail »Laura Sant

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