Our Top 5 Champagne Cocktails
Spiced Orange Champagne Punch
Ingredients
3 tbsp sugar
2 cinnamon sticks
2 star anise pods
Champagne, for topping
Method
- Heat the orange juice, sugar, cinnamon sticks and star anise pods over low heat for 5 minutes.
- Allow to cool and pour into each Champagne flute or coupe glass until 1/3 full. Top with champagne.
Classic French 75
Ingredients
2 tsp simple syrup (recipe below)
60ml gin
Ice
Champagne
Method
- Make simple syrup if you don't already have it: Place 110g granulated sugar and 95ml water in a saucepan and heat gently until the sugar is thoroughly dissolved. Remove from heat and allow to cool. Store in a glass jar or bottle. (Yields approx 150ml; it will keep in the fridge for months, and can be used for future cocktails, coffee, and more.)
- Peel a lemon into thin strips and set the strips aside. Cut the peeled lemon in half and juice. Twist each strip around a straw or a chopstick to create a spiral that holds its shape.
- Add 60ml gin, 30ml lemon juice and 2 tsp of simple syrup in an ice-filled cocktail shaker. Shake and strain into 2 Champagne flutes or coupes and top with Champagne. Add the lemon peel garnish and serve.
Christmas Pomegranate Cocktail
Ingredients
Champagne
Blueberries, for garnish
Method
- Blend pomegranate arils in a blender, and pour through a sieve and collect the juice
- Fill a Champagne flute or coupe by a third with pomegranate juice and top up with champagne. Decorate with a couple of skewered blueberries.
Cherry and Thyme Champagne Cocktail
Ingredients
A few sprigs of thyme
Champagne
Method
- Drain the juice from the jar of cocktail cherries into a saucepan. Simmer the juice and a few sprigs of thyme over low heat for 5 minutes. Take off the heat and allow to cool.
- Put 2 tbsp of infused cherry syrup into each glass and add a cherry. Fill the rest of the glass with Champagne and add a sprig of thyme to garnish.
Festive Cranberry Bellini
Ingredients
1 tbsp of caster sugar
Champagne, enough to fill the glass and stir carefully
Method
- Heat 300g of fresh cranberries over low heat. Add 1 tbsp of caster sugar (add more if you want it sweeter). Keep cooking and stirring until you create a paste-like consistency. Allow to cool and put 1-2 teaspoons of the paste into each glass. Add Champagne to fill the glass and stir carefully.