Why not celebrate all things French with a bit of French Champagne? Better still, make a great cocktail. You can always substitute with good old Australian Sparkling Wine any other day of the year. If there are any others you love that are not on the list, let us know. Enjoy and remember to please drink responsibly.
Classic Champagne Cocktail – Champagne, 15ml cognac, 1 sugar cube, 1 dash Angostura® bitters – Soak sugar cube with Angostura® bitters. Place in a chilled champagne flute cognac and top with champagne. Garnish with a twist of lemon.
Bellini – 1 peach (pureed), Champagne – Pour peach puree into a chilled champagne flute then top with champagne. Garnish with a peach slice.
French 75 – 30ml gin, 15ml lemon juice, 2tsp caster sugar, Champagne, ice – Pour gin, lemon juice, sugar and ice into shaker. Shake then strain into chilled champagne flute. Top with Champagne. Garnish with orange slice and maraschino cherry.
Mimosa – 100 ml Champagne, 100ml orange juice. Pour orange juice into a chilled champagne flute then pour in champagne. Garnish with an orange slice.
Champagne Julep – 60 ml Champagne, 15ml bourbon, 1 handful of mint leaves, 1tsp white sugar, crushes ice – Muddle sugar and mint leaves in a cocktail shaker. Pour in bourbon then strain into chilled Collins glass. Pour in champagne. Garnish with mint leaves.
Air Mail – 60ml rum, 15ml lime juice, 10ml honey, 5ml hot water, Champagne, ice. Mix honey and water to make a honey syrup. Add rum, honey syrup, lime juice and ice into a shaker. Shake then strain into a chilled Collins glass. Pour in champagne. Garnish with a lime wedge.
Prince of Wales (son of Queen Victoria) – 45ml rye whiskey, 1/4tsp cherry liqueur, 1-2 dashes Angostura® bitters, 1tsp white sugar, 1 tsp warm water, 1 pineapple chunk, Champagne, ice. Mix sugar with water in shaker. Add bitters and pineapple and muddle. Add in ice, cherry liqueur and rye whiskey then shake. Strain into highball glass then pour in champagne. Garnish with lemon twist.
Sgroppina – 1/2 cup lemon sorbet, 15ml vodka, handful of mint leaves, Champagne (or Prosecco for authentic Italian version). Mix sorbet, vodka and mint in a blender. Mix to a slushy mixture. Pour into 2 chilled champagne glass then pour over champagne. Garnish with mint leaves.
Champagne Cosmo – 60ml Champagne, 15ml Cointreau, 15ml cranberry juice, sugar, 2tbsp lime juice, ice. Shake Cointreau, lime juice, sugar and cranberry juice in a cocktail shaker over ice. Add to a chilled champagne flute then pour over champagne. Garnish with a lime wedge.
Kir Royale – 15ml Crème de Cassis, Champagne. Pour Crème de Cassis into a chilled champagne glass then pour over champagne. Garnish with a strawberry.
Black Velvet – 60ml stout, Champagne. Pour stout into a chilled champagne glass. Slowly pour in champagne. Do not mix.
Nelson’s Blood – 30ml tawny port, Champagne. Pour twany port into a chilled champagne glass. Pour in champagne. Stir well.
Champagne Cobbler – 1 slice orange (skinless), 1 slice pineapple (skinless), 1/2tsp lime juice, 1/2tsp curacao, Champagne. Add orange , pineapple, lemon juice and curacao to a cocktail shaker. Muddle slightly. Pour into a chilled Collins glass and pour over champagne.
Buck’s Fizz – 60ml Champagne, 30 ml orange juice, 1tsp grenadine. Pour orange juice and grenadine into a chilled highball glass. Mix. Pour over champagne. (There are a few variations to this cocktail but this version looked worth trying.) Garnish with an orange wedge.
French Revolution – 30ml brandy, 15ml framboise strawberry liqueur, Champagne, ice. Pour brandy and framboise strawberry liqueur over ice in a chilled highball glass. Pour in champagne. Garnish with a strawberry.
Arise My Love – 1tsp green Crème de Menthe, Champagne. Pour Crème de Menthe into a chilled champagne glass. Pour in champagne. Garnish with
Flirtini – 2 pieces of pineapple (skinless), 15ml Cointreau, 15ml vodka, 30ml pineapple juice, Champagne. Muddle pineapple and Cointreau in a cocktail shaker. Pour into a chilled martini glass. Add in vodka and pour in champagne. Garnish with a cherry.