There are those who see Champagne as something almost sacred, an emblem of refinement and class, to be sipped only on its own with some particularly sophisticated gastronomic pairings. However, in the world of beverages, it has already been customary for a couple of centuries to mix this bubbly par excellence with other ingredients, resulting in elegant Champagne-based cocktails. This is not heresy, but a wise choice: this bubbly not only adds a touch of elegance and prestige to drinks, but also livens them up with its own innate effervescence. To get ready for your next aperitif, here's how to prepare some unforgettable Champagne cocktails!
 

Discovering the classics: Champagne Cocktail and French 75
 

Considered the most refined and iconic of sparkling wines, it is more than natural that the elegance of Champagne has given rise, in the world of mixology, to timeless classics, as simple to make as they are impressive, such as the Champagne Cocktail and the French 75.
 

Champagne Cocktail
 

The first written record of this drink dates back to 1850, although the first official list of ingredients for the Champagne Cocktail can be found in Jerry Thomas' bartenders guide, the great forerunner of mixology recipe books. However, it was bartender John Dougherty who came up with the composition that we know today, combining Champagne, brandy, Angostura, liquid sugar and sparkling water, while from the 1930s onwards it was cognac that was the preferred distillate for the creation of this cocktail, which was more refined and therefore more appreciated by the more chic consumers.

Consecrated by film masterpieces such as Casablanca and Breakfast at Tiffany's, this drink became increasingly popular, eventually entering the official IBA list in 1986. Today, the preparation of the Champagne Cocktail involves the build technique, pouring a few drops of Angostura on a sugar cube, placing the latter in the flûte and pouring over it cognac and a little 'Solessence' Extra Brut Champagne. The decoration can be minimal: a simple candied cherry directly in the goblet.

The dry taste of this base acquires sweetness on the finish, adapting well to blue cheeses, fish and shellfish recipes, but also to fruit desserts such as puddings, tarts or the classic Victoria Sponge Cake.
 

Cocktail French 75
 

When Champagne divorces cognac and joins gin, we no longer speak of a Champagne Cocktail, but of a French 75. Considered a variant of the former, this drink has over time won its own independence, entering both the IBA list and the hearts of mixology lovers.

Despite uncertain sources, it is thought that the invention of the French 75 is attributed to Harry MacElhone in 1925, entering the official recipe books around the 1930s. The name derives from the military, as it was inspired by a gun model widely used by the French during the First World War, the 75 mm Howitzer.

The preparation of the French 75 is very simple: you shake gin (classic or flavoured) with lemon juice, ice and a little liquid sugar and strain it into a flûte-type glass. Only towards the end do you pour the wine - a Champagne Brut Rosé is excellent - and decorate the glass with a curl of lemon peel, resulting in a lively effervescent cocktail, fresh and thirst-quenching, to be enjoyed with fish dishes, such as tartare, sushi, shrimp recipes, smoked salmon, cream cheese or spicy dishes.
 

The best-known variants: Buck's Fizz and Kir Royale
 

Not only great classics, but also reinterpretations of existing cocktails: in modern mixology, Champagne replaces other wines or spirits, creating sophisticated and bewitching variants.
 

Buck's Fizz
 

In other contexts, this cocktail would simply be called Mimosa, but the use of the king of French wines instead of Prosecco also leads to a different name: Buck's Fizz.

Originating at the hands of bartender Malachy MacGarry in 1921 at Buck's Club in London, Buck's Fizz entered the recipe books in the 1930s and the IBA list in 1986.

The use of two different varieties of wine is not the only difference between the two drinks, which are also characterised by a different composition with regard to the doses of the main ingredients. In this case there are 3 parts orange juice and 7 parts Champagne, poured one after the other into the glass, which is then decorated with an orange slice.

As simple as it is fresh, this Champagne-based cocktail is the ideal companion for aperitifs or brunches based on savoury or rustic pastries, but it also goes perfectly with sweet pastries, especially appreciated with crumbly puff pastry products.

Kir Royal

If elegance and sophistication could be embodied in a cocktail, the Kir Royal would be the most suitable. With its deep red colour, this drink first of all catches the eye, immediately conveying an idea of style. The presence of Champagne then completes the work, adding a touch of effervescence that is particularly appreciated in this beverage sector.

Created as a variation of an early 20th century French drink, the Kir (invented by an employee of a Dijon café and later promoted by the mayor Felix Kir), this version substitutes Champagne for the white wine of the original recipe, teaming it with a blackcurrant liqueur - also French - called Crème de cassis. The fruity soul of this product is also recalled by the decoration: currant berries strung on a cocktail skewer.

The result is a luxurious cocktail that perfectly balances the sweetness of the liqueur with the natural acidity of Champagne (of which you can also choose the Blanc de Noirs version) organoleptic traits that go particularly well with aperitif finger food, smoked salmon crostini and mini quiches with cheese, even goat cheese.
 

Caribbean Champagne and Beverly Hills Iced Tea, perfect for summer
 

Mojito, Piña Colada and Cuba Libre are the great classics of summer mixology, the ones that at first sip conjure up images of white sandy beaches, strolls along the shoreline and fun evenings with friends. Just include some refined Champagne cocktails in the equation to turn summer into something even more elegant!
 

Caribbean Champagne
 

France meets the Caribbean in this excellent Champagne cocktail, which tickles the palate with the classic effervescence of French bubbles while conquering the senses with the pleasantness of exotic fruit.

In addition to wine, other major players in this recipe are clear rum, banana cream and Angostura, all of which should be placed in a flute-type glass, to which Champagne should then be added.

A light stir with a bartender's spoon, a slice of pineapple to decorate the whole thing, and the drink is ready to be sipped, accompanied by sweet delights such as chocolate cakes or fruit desserts.
 

Beverly Hills Iced Tea
 

The Beverly Hills Iced Tea - with which we conclude this review of Champagne cocktail recipes - is the must-have cocktail on the hottest summer afternoons, even better if by the pool or the sea. Refreshing, fresh and great company, this drink reworks the basic ingredients of the classic Long Island Iced Tea, embellishing it with a dash of Brut Champagne - a Champagne "Les Crétes" Blanc de Blancs Premier Cru Brut is perfect for the purpose - which gives it a chic touch and a decidedly pleasant, yet punchy effervescence.

Vodka, lime juice, gin, sugar syrup and triple sec are shaken with ice and poured into an elegant flute, to which Champagne is then added. Serve with a simple lime wedge and something to nibble on, such as smoked salmon crostini, grilled salmon, grilled chicken, shrimp cocktail, oysters, as well as spicy dishes like chicken curry or spicy recipes,

Not sure where to start when creating your Champagne cocktail? Explore Svinando's catalogue to find the right ingredients!