Champagne is excellent on its own. It's also the base for some of the best cocktails you can make, as long as you use it correctly. One rule before we start: don't mix vintage Champagne. Save Vintage for sipping. For mixing, use a good non-vintage Brut, a Prosecco, or a Cava. Something you enjoy on its own but wouldn't feel precious about.
Fruit juice classics
Orange juice (Mimosa). The ratio matters. Equal parts OJ and Champagne is the standard, but if your orange juice is very sweet, lean toward two parts Champagne to one part juice. Fresh-squeezed is noticeably better than carton. Blood orange works well in winter and gives a deeper color and slightly more complex flavor.
Peach puree (Bellini). The original Bellini from Harry's Bar in Venice uses white peach puree, not juice. Frozen white peach puree blended smooth gives you the closest result at home. Yellow peach works too, it's just less delicate. Pour the puree into the flute first, then add Champagne slowly to control the foam.
Cranberry juice. A splash of cranberry adds tartness and a festive pink color. Works well for holiday gatherings. Keep it to about an ounce per glass or it overwhelms the bubbles.
Pomegranate juice. Richer and more complex than cranberry. A small pour creates a deep rose color and a tart-sweet finish. Good for fall and winter occasions.
Liqueur pairings
Creme de Cassis (Kir Royale). A classic. A small pour of blackcurrant liqueur at the bottom of a flute, then Champagne poured over it. The Cassis floats up as ribbons of purple. Use a light hand, too much and you lose the Champagne entirely.
St-Germain elderflower liqueur. The most versatile liqueur for Champagne. Floral, lightly sweet, and it enhances rather than competes with the wine's natural notes. About half an ounce per glass is all you need. Works with Champagne, Prosecco, and Cava equally well.
Cointreau or Grand Marnier. Orange-forward and a touch richer. Adds citrus depth without the acidity of actual juice. Grand Marnier is more complex; Cointreau is cleaner. Either works.
Chambord. Black raspberry liqueur that creates a beautiful rose color and berry flavor. Works well as the base of a Kir Royale variation.
Spirits
Gin (French 75). The French 75 is a gin cocktail finished with Champagne: gin, fresh lemon juice, and simple syrup shaken with ice, then strained into a flute and topped with Champagne. The botanical notes in gin work exceptionally well with Champagne's acidity. Use a London Dry gin for the cleanest result.
Vodka. Neutral enough not to compete. A small pour of vodka with a squeeze of grapefruit or lemon and a top of Champagne is easy and crowd-pleasing. Keep the spirit ratio low, this is still a Champagne drink.
Cognac (Champagne Cocktail). The classic Champagne Cocktail is a sugar cube soaked in Angostura bitters, dropped into a flute, a measure of Cognac, then Champagne. Simple, elegant, and more interesting than it looks.
Fresh garnishes
A sprig of fresh thyme or rosemary in a flute adds an aromatic element without affecting the taste much. Edible flowers work for presentation. A long strip of lemon peel expressed over the glass and dropped in adds brightness. None of these are necessary, but they lift the visual element for entertaining.
The best approach is to keep it simple. One addition at a time. Champagne is doing most of the work already.
