If it’s called Champagne, then it should be from France. That’s because Champagne in the name of a region in France where the bubbly juice comes from. Otherwise, it’s called Spanish Cava, Italian Asti Spumante, South African Cap Classique or German Sekr (or just sparkling wine). If you buy a bottle of champagne that’s not made in France, ask for your money back. How about serving Champagne cocktails at your next gathering!
The Classic Mimosa
"Created in Paris at the Ritz hotel, the Mimosa is believed by many to be a ripoff of the original Buck’s Fizz, which is essentially an older recipe for Champagne and orange juice, only with a higher ratio of orange juice and the addition of grenadine. Many drink experts also like the addition of Grand Marnier when making a true Mimosa. Regardless, freshly squeezed orange juice is a must for this cocktail."
3 ounces fresh orange juice
2 ounces Champagne
Teaspoon of Grand Marnier
Combine orange juice and Grand Marnier in a Champagne flute and top with Champagne.
Kir Royale
"Kir Royal is a French cocktail, a variation on Kir. It consists of crème de cassis (a liqueur made with blackcurrant) topped with champagne, rather than the white wine used in traditional Kir."
2 dashes of crème de cassis
Champagne, to top off
1/4 cup fresh raspberries, optional
Add the crème de cassis to the bottom of a champagne flute and top off with champagne. Stir gently and serve.
Lime and Champagne Italian Ice
"Italian ice is a frozen or semi-frozen sweetened treat made with fruit (often from concentrates, juices, or purées) or other natural or artificial food flavorings, similar to sorbet."
2 cups water
1 cup champagne
1 1/2 cups sugar
1/2 cup fresh lime juice
Lime wheels for garnish, optional
Mint for garnish, optional
In a saucepan, bring water, champagne and sugar to a boil. As soon as the sugar is dissolved, remove from heat. Refrigerate for about one hour, until mixture is cool. Add lime juice. Pour mixture into a 13 x 9 x 2-inch nonreactive baking dish. Put into freezer. After 1 1/2 hours, remove from freezer and scrape the ice with a fork, combining the softer center with the more frozen outer edges. Return to freezer for an additional 1 1/2 to 2 hours. Using a fork, scrap again, and serve. Garnish with lime wheels and a sprig of mint, if desired.
Mimosa Granita
"Perfect poolside, champagne-spiked Granita to elevate your next weekend brunch. Just think of this as a grown-up snow cone."
1 cup sugar
1 cup water
3 cups fresh orange juice (10 to 12 oranges, depending on size)
2 cups champagne
2 tablespoons fresh lemon or lime juice
Additional orange slices for garnish (optional)
Make a simple syrup by combining the sugar and water in a saucepan and bringing it to a boil until sugar dissolves. Remove from heat and cool completely. Add orange juice, champagne and lime juice. Pour into a 13 x 9 x 2-inch, nonreactive baking dish. Cover and freeze for about 6 hours, or until firm. Remove mixture from freezer and let stand for 10 minutes. Scrape mixture with a fork until fluffy. Garnish with orange slices, if desired.
Raspberry and Champagne Granita
"Elegant champagne-raspberry granitas pair bubbly and berries for a make-ahead, refreshing dessert or slushy drink. Perfect for a midsummer party!"
3/4 cup hot water
3/4 cup sugar
2 tablespoons fresh lemon juice
3 cups fresh raspberries, plus more for garnish
3/4 cup cold champagne
Mint sprigs to garnish
Mix the hot water, sugar and lemon juice until the sugar is dissolved. Cool completely. Purée raspberries in a food processor or blender, until smooth. Strain purée through a fine strainer. Mix sugar syrup, raspberry purée and champagne.
Pour mixture into 13 x 9 x 2-inch Pyrex baking dish (or other, nonreactive baking dish). Freeze until icy around edges, about 25 to 30 minutes. Using a fork, stir icy portions into middle of pan. Freeze until mixture is frozen, stirring edges into center every 20 to 30 minutes, about 1 1/2-hours. Using a fork, scrape granita into flaky crystals. Cover tightly and freeze. This may be done a day ahead and kept frozen. Scrape granita with a fork and into small bowls or small glasses. Garnish with mint and serve.
Champagne Sabayon with Berries
"Sabayon is a simple, luscious dessert sauce made with egg yolks, sugar (just a little!) and champagne."
4 large egg yolks
5 tablespoons granulated sugar
1 cup champagne, sparkling wine
or sparkling soda such as ginger ale or Fresca
16–20 ounces fresh berries, such as strawberries, raspberries, blackberries
Mint sprigs for garnish, optional
Set up a double boiler using a 4-quart saucepan and a medium-sized stainless steel bowl. The bowl should fit on top and partially into the pan. Fill saucepan with about 2 to 3 inches of water. Be sure the water does not touch the bottom of the bowl you are using. Bring to a boil and then turn down to a bare simmer.
Off of the heat, whisk the egg yolks and sugar in the bowl until smooth, thick and pale. Place the bowl over the simmering water. Whisking quickly, in a steady stream, add the champagne. Continue whisking until the sauce becomes light and foamy and all of the champagne is incorporated.
Place berries or mixed fruit in wine glasses, brandy snifters or glass bowls. Pour sauce over the top. Garnish with mint and serve.