Champagne Cocktail

With origins dating back to the early days of cocktails, the classic Champagne cocktail has never gone out of style.

It’s easy to see why it’s such a firm favourite. This elegant cocktail is quickly made in the glass – no shaker required! Plus, when the Champagne hits the sugar cube in the bottom of the glass, it creates a delightful ongoing fountain of bubbles that race from the bottom to the surface.

Ingredients

• 1 sugar cube
• 2 to 4 dashes of Angostura bitters
• 10 ml of cognac (or brandy if you prefer)
• Champagne, chilled
• Orange peel to garnish

Method

1. Place a sugar cube in a flute glass, then add a few dashes of bitters.
2. Pour the brandy or cognac into the flute, then carefully top with Champagne.
3. Grab an orange peel and gently squeeze it over the glass to release the oils.
4. Since it has sugar, we recommend a brut Champagne for this lovely cocktail.

French 75

Looking for a gorgeous aperitif to start your evening? Try a French 75.

This timeless cocktail has it all – the zesty flavour of freshly squeezed lemon juice, the bright botanicals of gin, and the festive fizz of brut Champagne. Then there’s the dash of simple syrup, which brings a little sweetness. The result? An elegant, balanced cocktail tailor-made for raising a glass with mates.

Also known as the Soixante Quinze, the French 75 has an elusive history with multiple sources claiming it’s “invention” – including famed bartender Harry MacElhone of Harry’s New York Bar. What we do know? It first appeared during World War I and is named after the 75mm Howitzer field gun thanks to the precision and “kick” of both. It’s a sophisticated cocktail gin lovers will absolutely adore. Explore our range of Laithwaites gin from top boutique producers.

Ingredients

• 20 ml lemon juice
• 10 ml simple syrup
• 30 ml gin
• Champagne, chilled
• Ice
• Twist of lemon peel

Method

1. Pour the lemon juice, simple syrup and gin into a cocktail shaker, then fill up with ice.
2. Shake well, then strain into a chilled flute.
3. Add enough Champagne to fill the glass.
4. Finish it off with a lemon twist.

Champagne Punch

Nothing tops a Champagne punch bowl when you have a thirsty crowd of guests at a Christmas or New Year party. Who wants to be stuck making drinks, especially if you need to keep an eye on the oven or talk to guests? Whip up a Champagne punch so you can mingle freely with friends.

There are dozens of Champagne punch variations out there – so you can mix and match flavours to complement your menu. Whatever you choose, you’ll need the basics...

Ingredients

• A bottle of brut Champagne
• 1 litre of ginger ale
• 5 cups of juice
• 1 cup of spirit

For winter, apple, orange, and cranberry juice are ideal. While Rum, spiced rum, gin, and vodka work equally well, so you can make your Champagne punch to taste.

Kir Royale

Jewel-toned Kir Royales always make an impressive addition to any gathering. Traditionally, this gorgeous cocktail consists of the stellar combo of brut Champagne and crème de cassis, a French liqueur made from blackcurrants (think boozy Ribena).

If you don’t have crème de cassis on hand, the raspberry liqueur Chambord is a top alternative.

Ingredients

• 1 tbsp crème de cassis
• Champagne, chilled, to top
• Fresh or frozen blackberry, to serve

Method

1. Add a tablespoon or so of crème de cassis to your flute, then top with chilled Champagne.
2. Crown it with a fresh berry or two
3. Pair it with a cheese plate decked high with creamy Brie or Camembert.

Learn more about the perfect pairings with our cheese and wine pairing guide.

Black Velvet

Champagne and stout? It might sound like an odd marriage of flavours, but take a sip of a Black Velvet, and you’ll discover how wonderfully the bitter, chocolatey stout goes with the fizz of Champagne. Another early recipe, the Black Velvet dates back to the Victorian era, when it was served following the death of Prince Albert.

With only two ingredients, this is an incredibly easy-to-make champagne cocktail. The secret to making a flawless Black Velvet, however, is a gentle touch. The end result should have a dark stout base topped with golden sparkling wine with a foamy head on top.

Ingredients

• 1 part stout (typically, Guinness)
• 1 part Champagne

Method

1. Fill a flute glass halfway with the Guinness (or your preferred stout).
2. Top with chilled Champagne, pouring it over the back of a spoon into the glass.

If you’re careful with your pouring, your Black Velvet should have a foamy head and rich black stout layered over the bubbly. Of course, if the two mix when you’re pouring it’s not a problem – your Black Velvet will taste delicious regardless.

Buck’s Fizz

No, not the Eurovision winners, we’re talking about the simple – but delicious – mix of orange juice and Champagne. First made back in the 1920s, crowd-pleasing Buck’s Fizz is a welcome aperitif at weddings and brunch get-togethers. Don’t let the poor-quality versions put you off. When made with freshly squeezed orange, this simple champagne cocktail shines – singing with vibrant, refreshing flavour. 

Essentially the same ingredients as the classic American Mimosa cocktail, what sets a Buck’s Fizz apart is that it’s made with two parts champagne to one part orange juice, as opposed to equal parts.

Ingredients

• 50 ml freshly squeezed orange juice, chilled
• 100 ml Champagne
• Orange peel for garnish

Method

1. Fill a flute glass a third of the way with orange juice, then very slowly top up the glass with the Champagne.
2. To make it extra fancy, garnish with a twist of orange peel.