Unlike a kir, which is made with white wine, a kir royale is topped with sparkling wine and garnished with fresh berries.
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The simple method of mixing champagne and orange juice, popularized in Paris and London in the 1920s, has an enduring appeal.
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Named after Ernest Hemingway’s 1932 novel about the rituals of bullfighting, this champagne cocktail takes its greenish hue from a splash of absinthe.

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.

“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 »

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 »

The Volstead

This spin on the French 75 uses a base of both gin and a raspberry-infused cognac.

“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 »

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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.

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

Sweet champagne, muddled pineapple, and warming rye whiskey form the basis for this pre-Prohibition era cocktail.

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.

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.

A luscious take on the bellini, the Rossini swaps strawberries in for white peaches and prosecco in for champagne. Get the recipe for Rossini »

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 »

Pear purée, gin, and rosemary give this autumnal cocktail a crisp, woody sweetness, robust density, and sour, crackling effervescence. Get the recipe for Spiced Pear Collins

Prosecco marries with richly spiced mulled cider and a splash of fig vodka in this fall drink.

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 75 »

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

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 »

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

Kansas City’s Rye restaurant pours this classic, a honey-sweetened gin potion, which gets its effervescence from a splash of rosé champagne.

Rosewater Fizz

A combination of vodka, elderflower liqueur, and fresh citrus juices topped with bubbly makes an exceptionally refreshing cocktail. See the recipe for Modern Royale »

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 »

This cloudy, coconuty version of a bellini comes from Manhattan restaurant Lievito.

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 »

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.

Pomegranate juice gives this rum-laced prosecco drink a sweetness that belies its potency.

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

Mixologist David Welch pours this bubbly riff on a negroni at Sunshine Tavern in Portland, Oregon.

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

A single hibiscus flower scented with a drop or two of rose water turns a simple glass of sparkling wine into a showstopper of a cocktail. Get the recipe for Blooming Champagne Cocktail >>