Category: drink recipes

The Champagne Cocktail !

  • 1 sugar cube
  • 5 dashes Angostura bitters
  • Squeezed lemon peel
  • 1 glass champagne (10 tablespoons)


  • For the garnish: Lemon twist
  1. Make the lemon twist garnish, if using.
  2. Add a sugar cube to bottom of a champagne flute**. Add 5 dashes of bitters to the sugar cube. Use a vegetable peeler to peel off a small strip of lemon skin. Squeeze the lemon skin into the flute to release the oils.
  3. Fill the glass with champagne and serve immediately: watch how the sugar cube makes the bubbles sparkle! Garnish with a lemon twist if desired.


*You’ll get about 5 drinks per 1 bottle of champagne.

**You can also serve this drinks on the rocks in a cocktail glass. Follow the same instructions, just place the ice in the glass with the sugar cube, then top with champagne. The drink will have a more subtle flavor.

The Best Foods to Eat with Champagne !

Gangnam Style Pony-rita !

2 ½ parts Tequila Avión Silver
½ part fresh lime juice
Sugar for rim
Lime slice garnish

Fill blender with ice and wet ingredients. Blend until frozen. Rub the rim of a margarita glass with a lime slice so that the sugar will stick, then rim the glass with sugar and add blended ingredients. Garnish with a lime slice.

Simple cocktails with sparkling wine !

From left, Herbal Champagne Cocktail, Poinsettia, Classic Champagne Cocktail, Kir Royale and 50th & France. 

Classic Champagne Cocktail from  A truly classic recipe (Serves 1)

• 1 sugar cube

• Angostura biters

• Dry Champagne or sparkling wine, chilled

• 1 lemon twist

Directions: On a paper towel or in a dish, pour bitters over the sugar cube until soaked. Drop the sugar cube into a chilled flute. Slowly pour Champagne or sparkling wine over the cube. Do not stir. Garnish with a lemon twist.

Kir Royale (Serves 1)

Note: Crème de cassis is a sweet black currant liqueur. Experiment with this cocktail by trying other liqueurs. Sweet fruit liqueurs don’t require additional sweetener. If you use a dry liqueur, add a bitters-soaked sugar cube.

• ½ oz. (1 tbsp.) crème de cassis

• Sparkling wine, chilled

Directions: Pour the crème de cassis into a chilled flute. Fill the remainder of the glass with sparkling wine. Garnish with a lemon twist.

50th & France From Tattersall Distilling (Serves 1)

• 1 ½ oz. (3 tbsp.) fortified apple wine, such as Tattersall Pommeau

• ½ tbsp. maple syrup

• 4 oz. (½ c.) sparkling wine, chilled

Directions: Combine apple wine and maple syrup in a chilled flute and stir. Add sparkling wine. Do not stir.

Poinsettia From Tattersall Distilling. (Serves 1)

• 1 ½ oz. (3 tbsp.) cranberry liqueur, such as Tattersall Cranberry Liqueur

• ½ oz. (1 tbsp.) orange liqueur, such as Tattersall Orange Crema

• 4 oz. (½ c.) sparkling wine, chilled

• 1 lemon twist, or 2 cranberries, or other optional garnish

Directions: Combine ingredients in a chilled flute. Do not stir. Garnish as desired.

Herbal Champagne

From Dampfwerk Distilling

Cocktail (Serves 1)

• Bitters, any kind

• 1 sugar cube

• ½ oz. (1 tbsp.) herbal liqueur, such as Dampfwerk’s Helgo­lander

• Sparkling wine, chilled

Directions: On a paper towel or in a dish, pour bitters over the sugar cube until soaked. Drop the sugar cube into a chilled flute. Add herbal liqueur. Slowly pour sparkling wine over the cube. Do not stir.

Leila Navidi – Leila Navidi @

The #100 Champagne Cocktail !

  • 3–4 ounces champagne or prosecco
  • ½ ounce maraschino liqueur (such as luxardo)
  • ½ ounces fresh lemon juice
  • twist of lemon garnish
  1. Combine lemon juice and maraschino liqueur in a cocktail shaker with a cup of ice. Shake vigorously for 10 seconds and strain into a champagne flute or coupe glass.
  2. Top with chilled champagne/prosecco and garnish with a twist of lemon.


Barsys Coaster!

A smart coaster with a mini weighing-machine and an AI inside it that coaches you through the fine cocktail-mixing process.

Blood-Orange Cocktails !


  • 1 ½ cups fresh blood-orange juice (from 7 to 8 blood oranges), chilled
  • 6 tablespoons Solerno or other blood-orange liqueur


  1. 1. Combine blood-orange juice and liqueur in a large pitcher. Refrigerate for at least 30 minutes. Pour into test tubes or small glasses.

Source: Martha Stewart Living

DIY Smoked Simple Syrup !


  • 2 Cups Filtered Water
  • 2 Cups Sugar
  • Fruit Wood Pellets or Chips*


Preheat a smoker to 180°F**

Pour water into a 9"x13" roasting pan. Add sugar and still until well combined. Place the pan directly on your smoker’s grill grates. Smoke for 2 hours, stirring occasionally.

When finished, transfer the smoked simple syrup to a bottle or jar and store in a cool dark place or the refrigerator.

Recipe Notes

*Flavors include: alder, apple, apricot, cherry, mulberry, nectarine, pear, or plumb. Pecan and maple also make a good simple syrup.

**On a Traeger Pellet Grill, this is the “smoke setting”

Courtesy Nomageddon

Black Magic Cocktail !

Servings: 1


  • 2.5 ounces Black Vodka
  • ¾ ounce Freshly Squeezed Lime Juice 2/3 – 1 Small Lime
  • ¾ ounce Simple Syrup
  • Ice
  • Wilton Edible Pearl Dust In White 
  • Instructions:
  • Into a cocktail shaker add in your simple syrup, lime juice, and black vodka. Fill with ice until the liquid line. Give it a hard shake for 30 seconds. Add a dash of pearl dust to the bottom of a martini or coupe glass. Pour cocktail into your glass and serve. Add more pearl dust if it’s not shimmery enough and stir it with a bar spoon to combine it.

Courtesy Elle Talk

The Witch’s Heart Cocktail !


  • 1 jigger apple brandy or apple vodka chilled
  • 1 tsp grenadine
  • 2 jiggers (or to top up) 
  • Homemade Blackberry 
  • Shimmery liqueur 
  • Chilled
  • Powdered dry ice optional


Add about ½ – 1 tsp of powdered dry ice to the bottom of the glass (optional).

Place the apple brandy and purple shimmery liqueur in a shaker. Add 1 ice cube and shake for a few seconds to chill the drink. Strain the drink into a martini glass. Top up with more purple shimmery liqueur if necessary.

Pour 1 tsp of grenadine syrup, about an inch from the surface of the drink – the grenadine should sink to the bottom, creating a “bleeding” effect.

Add about ½ tsp of powdered dry ice on top and serve with a stirrer, so that your guests can stir the “potion” to create that shimmery, smoky effect.