Champagne Cocktails – Pop the Cork!
Food and Drink

Champagne Cocktails – Pop the Cork!

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.

A Classic Champagne Cocktail – The Mimosa

image: depositphotos

"It’s hard to think about brunch without a mimosa, the two things just go hand-in-hand. Simple to serve at your next backyard or tailgate party."

Serves: 1


1/2 glass fresh orange juice

Champagne to top off

Orange slice for garnish, if desired

Fill a champagne glass half full with orange juice and top off with champagne. Stir and garnish with an orange slice, if desired.

Kir Royale

image: Depositphotos

"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."

Serves: 1


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."

Serves: 12


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

Image: Depositphotos

"Perfect poolside, champagne-spiked Granita to elevate your next weekend brunch. Just think of this as a grown-up snow cone."

Serves: 15


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

image: depositphotos

"Elegant champagne-raspberry granitas pair bubbly and berries for a make-ahead, refreshing dessert or slushy drink. Perfect for a midsummer party!"

Serves: 12


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.

Tailgater Magazine