When we think of New Year’s Eve, we also immediately think: Champagne. It’s festive, effervescent, and gives meaning to the phrase “poppin’ bottles.” Although delicious on its own, Champagne (and its sparkling wine brethren cava and prosecco) are not just for drinking plain. They are also a key ingredient in a host of bubbly, gorgeous cocktails. These beverages are a snap to make, and will add just a bit more oomph to your midnight toast (or New Year’s Day hair of the dog if that’s more your wavelength).
All cocktails make 1 serving!
This old school cocktail was named after a 75-millimeter gun used by the French army in World War I. The gun was small yet potent, just like this drink. Crisp, citrusy, and refreshing, this classy favorite will definitely wake you up.
- ½ ounce simple syrup (equal parts sugar and water heated together until sugar has dissolved. Cool before use!)
- 1 ounce gin or Cognac
- ½ ounce fresh lemon juice
- 2 ounces Champagne
- Lemon peel
In a cocktail shaker, combine simple syrup, gin or cognac, and lemon juice with plenty of ice. Shake, then strain into a champagne flute. Top with champagne and lemon peel.
The Kir Royale is a twist on the French cocktail “Kir,” which combines crème de cassis (blackcurrant liqueur) and white wine. The royale adds fizzy Champagne to the mix for a drink that’s fruity and fairly tame (at least the first couple of glasses!).
- 1 teaspoon Crème de Cassis
Pour crème de cassis into a champagne flute, then fill with champagne. Stir and serve.
Classic Champagne Cocktail
This is the original Champagne cocktail sipped by scores of movie stars throughout history. Soaking the sugar cube in bitters gives it depth before it bubbles away in the Champagne.
- 1 sugar cube
- A couple of dashes of Angostura bitters
- Lemon or orange twist, for garnish
Soak sugar cube in a few dashes of bitters, then place in the bottom of a champagne flute. Fill with champagne and garnish with a strip of lemon or orange peel.
The Bellini is said to have been invented at Harry’s Bar in Venice, Italy. Sweet and fruity, this cocktail is often served at brunch instead of (or in addition) to the classic Mimosa.
- 2 oz Peach juice or peach purée
- 3 ounces Champagne
Pour peach juice or purée into a champagne flute, then fill with champagne. Stir and serve.
Leah Bhabha is a cookbook co-author, recipe tester, and food writer who has written for numerous publications including Food & Wine, Marie-Claire, The Guardian, and Food52. She is a recipe editor at Plated.
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