It’s that celebratory time of year again!  Now that you all already know how to correctly hold a champagne glass, we can get down to some cheerful champagne cocktails!

Ok, not *really* champagne cocktails: sparkling wine cocktails.

I’m of the opinion that French Sparkling (not just French Champagne, because “Toques et Clochers Cremant de Limoux” is fantastic and is technically not champagne) should not be besmirched with anything. So, when attempting to make any cocktail that calls for “Champagne” please don’t really use champagne.  Well, except for the French 75.  Cuz… the name, you know?

Anyway, California sparkling, Cava, and Prosecco are all solid choices for your mixing pleasure.  I do lean towards prosecco, as most bottles tend to be very flavor-neutral. (Think La Marca and Dolce Vita.)

Now, there are some liqueurs & hard stuffs that you can add to champagne just as they are for a flavorful twist.  I’ll go over those after I cover a few cocktails.

First up is a staple at my house.  This classic is great for celebrating, or just at brunch.

The French 75

• 1.5 ounces Gin (Aviation, Tanqueray Rangpur or Plymouth recommended)
• 3/4 ounce fresh squeezed lemon juice
• 3/4 ounce Simple Syrup
• Champagne

Add the gin, lemon juice, and simple syrup to your ice-filled shaker.  Shake well. (Then shake more.)
Strain into a champagne flute.
Fill the remainder of the flute with champagne.
Garnish with a lemon twist and a cherry.

Of course, you’re already aware of my twist on the French 75/Aviation Cocktail: The Howitzer.  If not, go check it out.  It’s a solid cocktail and packed with flavor.

* * *

This next one is steeped in controversy.  There have to be at least 5 different cocktail recipes for the “Hemingway Cocktail” but no one has ever gotten “Hemingway’s Ghost” right.  Here’s my shot at it and even I’m not sure I’ve gotten it right.

Hemingway’s Ghost

• 1/2 ounce white/light/silver rum
• 1/2 ounce Pernod
• dash of orange juice
• sparkling wine

Add the rum, Pernod, and orange juice to your ice-filled shaker.  Shake well. (Then shake more.)
Strain into a champagne flute.
Fill the remainder of the flute with sparkling wine.
Garnish with a lime wedge.

* * *

And now we come to a more recent addition to my arsenal of BoozeGuru Originals:

The Ginger Slip (a BoozeGuru Original Cocktail)

• 

  Domaine de Canton

  1/2 ounce ginger liqueur (Domaine de Canton recommended)

• 1/2 ounce Bourbon (Four Roses Yellow or Buffalo Trace Recommended)
• 2 teaspoons Simple Syrup
• 1 teaspoon fresh squeezed lemon juice
• sparkling wine

Add the ginger liqueur, bourbon, simple syrup, and lemon juice to your ice-filled shaker.  Shake well. (Then shake more.)
Strain into a champagne flute.
Fill the remainder of the flute with sparkling wine.
Garnish with a maraschino cherry.

* * *

And, of course, the classic:

The Champagne Cocktail

• one sugar cube
• one dash bitters (Angostura)
• Champagne

Drop the sugar cube into the champagne flute.
Hit the sugar cube with the dash of bitters. (If your aim is terrible, place the cube on a tablespoon, and shake the bitters onto that; then dump into the flute)
Let it rest a moment or two.
Fill the flute with champagne.
Garnish with a maraschino cherry or orange twist.

* * *

Ok, here’s all the stuff you can add around ounce of to your glass of bubbly.  Not a complete list, but here are all the ones I’ve tried and can verify that they are tasty!

• 

  Creme De Mure

  Apple Brandy (add a dash of Grenadine for the Marilyn Monroe)

• Chambord (raspberry)
• Creme de Cassis (black currant – makes the Kir Royale)
• Crème de Mûre (blackberry)
• Guinness (do half & half for a Black Velvet)
• Midori (melon – makes the Green Dragon!)
• Ole Smokey:
  – Blackberry Moonshine
  – Peach Moonshine
  – Pineapple Moonshine
• Orange Juice (at least two ounces of OJ for a Mimosa)

There are lots more out there.  Feel free to experiment this New Year’s season and see if you can’t find your favorite!