The Sparkling World

Gaining notoriety centuries ago because of its association with luxury and power, Champagne is the go-to drink for big moments from holidays to major celebratory occasions. Yet bubbly also is versatile, ranging from ultra-dry brut options to demi-sec sweet choices, each contributing its own delicate yet complex flavor profile to cocktails. Whether you’re serving drinks in a Champagne flute or getting creative in Martini glasses, the sparkling sipper enhances almost any cocktail menu. Indeed, with patrons ordering bubbly cocktails at your bar, every moment at your place will turn unforgettable.

The Alsatian
Created by James Menite, bartender at Forino in Brooklyn, N.Y.
¾ oz. Stirrings Blood Orange Bitters
3 oz. Moët & Chandon Imperial Champagne
¾ oz. Aperol
¾ oz. Cynar
½ oz. pomegranate juice
Egg whites
Candied ginger, for garnish
Combine ingredients except Champagne into a cocktail shaker with ice. Shake vigorously and strain into a cocktail glass. Top with Champagne and garnish with candied ginger.

Sparkling Spiced AppleSpiced Apple
Created by Monin Innovation Beverage Director Angela Thompson.
½ oz. Korbel Brandy
¾ oz. Monin Apple Syrup
¼ oz. Monin Spiced Brown Sugar Syrup
½ oz. fresh lemon juice
3 oz. Korbel Brut
Thin apple slice, for garnish
Combine first four ingredients with ice in a mixing tin and shake. Pour into a chilled Martini glass and top with 3 ounces sparking wine. Stir gently. Garnish with one thin apple slice.

Orleans 75
Created by Steve Cox, beverage director at Tribute in Chicago.Orleans 75
1½ oz. Pierre Ferrand Cognac

½ oz. fresh lemon juice

½ oz. simple syrup

Lemon twist, for garnish 

Build contents into a shaker full of ice. Shake and strain into a Champagne flute. Fill to top with Champagne and
garnish with a lemon twist.

The Classy Geisha
Courtesy of TY KU.
1 oz. TY KU Soju
2 oz. Freixenet Cordon Negro Brut Extra Dry
1 oz. pomegranate juice
Splash of agave nectar
Shake together, top with Champagne, stir and serve chilled in a Champagne flute.  

Courtesy of Grey Goose Vodka.
1 part Grey Goose La Poire flavored vodka
½ part premium elderflower liqueur
¼ part fresh lemon juice
4 parts Champagne
Add first three ingredients to a cocktail shaker filled with ice. Shake vigorously and strain into a chilled Champagne glass. Top with Champagne and present with edible flowers or an orange twist.

Blood Orange Bubbly
Courtesy of 4 Orange Premium Vodka.
¾ oz. 4 Orange Premium Vodka
2 oz. blood orange juice
½ oz. Marie Brizard Orange Curaçao
½ oz. sparkling wine
Shake vodka, juice and liqueur in a shaker with ice. Strain into a Champagne flute and top with sparkling wine.

La Rosette
Courtesy of St-Germain.
½ part St-Germain
Top with brut Champagne, dry sparkling wine or brut rosé
Strawberry, for garnish
Pour ingredients into a chilled fluted glass and stir lightly. Float half of a strawberry as a garnish.

Cane Kiss
On the menu at Carlucci Restaurant and Bar in Chicago.
3 oz. 10 Cane Rum
Fresh muddled mint
Touch of sugar
½ oz. Prosecco
Mint leaf, for garnish
Muddle the fresh mint with limes and a touch of sugar. Add ice and pour the rum on top. Put a sugar rim around a Martini glass. Shake and strain into the glass. Top with Prosecco. Garnish with a fresh mint leaf.

3 In the Afternoon
On the menu at Quay Restaurant and Bar in Chicago.
1½ oz. Bacardi Dragon Berry
1 oz. St-Germain
½ oz. grapefruit juice
½ oz. lemon juice
Shake all ingredients. Strain into a Champagne glass and top with Prosecco.

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