Bubbly: A Collection of Champagne and Sparkling Cocktails

Recipes from Bubbly

Vermouth Spritz

• 1 sprig aromatic herb
• 1 lemon twist
• 1½ ounces chilled vermouth of choice
• Chilled champagne, to top (about 3 ounces)

(1) Rub the aromatic herb and the lemon twist around the inside of a chilled wine glass or tumbler, then set them aside.

(2) Pour the chilled vermouth into the glass, then top carefully with the chilled champagne. Gently slide in ice and place the aromatic herb and lemon twist on top.

Paloma Punch

• 3 cups tequila, chilled
• 2 cups fresh, strained grapefruit juice (from about 2 ruby red grapefruits)
• 1 cup fresh, strained lime juice (from about 8 to 10 limes)
• 1 cup Simple Syrup (page 164)
• 1 teaspoon kosher salt
• 1 bottle champagne, chilled

Combine chilled tequila, chilled grapefruit juice, lime juice, simple syrup, and salt in a punch bowl over 1 large block of ice. Stir rapidly until chilled, about 20 seconds, then top carefully with the chilled champagne. Ladle into small tumblers, with or without ice according to preference, and serve.

Apple Cider Mimosa

• 1 ounce chilled apple cider (unfiltered apple juice)
• ½ ounce chilled Grand Marnier
• ¼ ounce fresh, strained lime juice
• Chilled champagne, to top (about 3 ounces)
• Optional: sliced apple, to garnish

Combine the chilled apple cider, chilled liqueur, and lime juice in a chilled champagne flute. Top carefully with chilled champagne.

Optional: create a sliced apple fan to garnish by skewering 3-5 very thin apple slices in a stack, then pulling the ends apart like a fan.