Champagne co*cktail Recipe (2024)

This is wonderful, and it has become my favorite champagne co*cktail. I make it exactly as stated, but using a Spanish cava instead of real French champagne. My husband is not a fan of champagne, so I keep a few of the single-serve bottles of Freixenet on hand.

This was the “hit” of last night’s New Year’s Eve party. My daughter (our bartener) had a menu of champagne drinks (this one, bellini, french 75, mimosa, pineapple mimosa...). Everyone including the beer drinkers agreed this was the best champagne co*cktail ever. Dear daughter reduced the bitters slightly and insisted on freshly squeezed lemon juice (“...after 4 hours it gets bitter.”). Who knew?

I've taken to making this for all going away parties - whether it is my students' university graduation or a colleague's departure, it's perfect for the bitter and the sweet.

This is quite lovely. I used orange bitters as that was all I had.

Can you dear daughter bartend at my NYE party??

Luscious. Keeper! Made to sip while cooking Valentine's Day dinner to celebrate 40 Valentine's Days shared in the kitchen together and acknowledge the bitter that comes with the sweet in love. Corny - sure - but it's what caught our eye to try this libation. This was a hit with both of us!. Notable since my hubby does not share my affection for French 75 which I enjoy as champagne co*cktail. We used dry Prosecco and orange bitters and dialed back the bitters just a bit.

For 20 glasses, with 6 oz champagne: 10 oz lemon juice 5 oz maple syrup 1/3 c bitters Approximately 3/4 oz per glass. For 4 oz champagne, 1/2 oz per glass

Followed the recipe using Clicquot; worthy of a 70th birthday. The prep was easy, the co*cktail color was beautiful. Best of all, great taste. Thanks Mr B, again.

Yummy!! What a treat. Nice flavor combination. I used Prosecco and mixed it in a pitcher for guests the other night. They couldn't drink it fast enough.

The best champagne coctail I've ever tasted! I used good champagne and it was not wasted.

So easy, so delicious! Made this with Prosecco and plan to make it for New Years Eve Party!!

I always add a shot of bourbon to my champagne.

Don't waste real Champagne like this.Use other sparkling wine instead.

I'd use a French sparkler called St Hilaire, wonderful flavor and since Bourbon and maple go so well together, I'd give it a little pop with it.

It is very good exactly as is; it tastes a little like co*ke.

This was delicious. Take care with the lemon juice as I was a bit too carefree with the amount the first time and it took away from the balance of flavors. But this is definitely a keeper!

Delish!

Absolutely wonderful!Paired it for an evening snack with Camembert and Trappist port wine jelly (briefly heated in the microwave to soften) and a toasted plain bagel.A very tasty combination.

Great co*cktail. My wife and I prefer Prosecco and lime and a bit less bitters. Here’s how I make it:1 tablespoon freshly squeezed lime juice1/2 teaspoon angostura bitters 1 1/2 teaspoon (1/4 oz) maple syrup Stir In a flute. Top off the flute with Prosecco. Stir.

What bitters should I use? Peychaud? Angostura? Orange? Lemon? Grapefruit?

Tasty, but couldn't fit the full 6 oz. of champagne after combining bitters, juice and syrup in the individual flute. I tried 2 different flute styles and 1 coupe version, as well.

For 20 glasses, with 6 oz champagne: 10 oz lemon juice 5 oz maple syrup 1/3 c bitters Approximately 3/4 oz per glass. For 4 oz champagne, 1/2 oz per glass

So delicious, just as it is.

I didn't stay up late enough on NYE to pop open a nice bottle of champagne, but when I was gifted a half-dozen Meyer lemons on NYD, I popped open the champagne to make this.I used more of all the mix-ins - Crown dark maple syrup, Fee Brothers cherry bitters, and the Meyer lemon juice, and it was GORGEOUS!

This was a big hit. I used McNeill California Sparkling Brut Methode Charmat, and Peychaud's bitters. I added a maraschino cherry.

Used a $15 bottle of Cava that one of my favorite wine stores spoke highly of. Was not overly impressed. Maybe I needed to use a sparkling wine with more character.