Champagne (or your fizz of choice!) and weddings go hand in hand. Toasting goes back to 16th century Greece, where people would offer a libation of wine in prayer to the ancient gods in request of good health, and then drink. Champagne toasting is said to originate from the 1800s when people toasted to good health and prosperity on New Year’s Eve. As the new year is almost upon us, today we are sharing a few champagne cocktails that you can enjoy on your wedding day, on NYE or indeed any day!
(Please drink responsibly)
Chocolate Champagne Surprise
Bride or groom a chocoholic? If you’re looking to add a chocolatey twist to the drink, this recipe from Bottled and Boxed is ideal for you.
- 180ml champagne
- 15ml of chocolate liqueur
- 30ml of raspberry liqueur, the fruity surprise ingredient!
Method: To whip this recipe up, simply add the two liqueurs to a chilled glass, and top up with your favourite champagne. To complement the drink, make some chocolate covered raspberries to serve alongside.
Lavazza Coffee & Champagne
Prefer coffee to chocolate? Then this one by Lavazza is a must; this cocktail takes your festive fizz to the next level with the addition of Lavazza’s silky smooth espresso.
- Italicus – 15ml
- Cold Lavazza filter coffee – 25ml
- JCB Cremant – 150 ml
- Coffee Spray
Add the Italicus and cold filter coffee to a champagne flute.
Top up with Cremant.
Using tweezers, place hibiscus flower at the bottom of the flute.
Mist with one spray of Coffee Spray.
Apricot and Harissa Bellini, Sanjay Aggarwal, author of Spice Kitchen
“I love these Bellinis on a hot summer’s day; they’re great for a party or celebration and a real show-stopper. The apricot purée needs to chill so plan ahead and get that made first.
The purée ingredients will make enough for 10 Bellinis, and a bottle of Prosecco will give you five, so with my logic it makes total sense to buy two bottles of Prosecco and use the lot!!
Makes 5 drinks, with enough purée for another 5.”
- 1 bottle (75cl) Prosecco
- Dried rose petals, to garnish
- Apricot purée
- 45g (1¾oz) sugar
- 5 tbsp water
- ½ tsp Spice Kitchen Harissa Spice Blend
- 200g (7oz) ripe apricots, pitted and chopped
First make the purée. Combine the sugar, water and harissa blend in a heavy-bottomed saucepan.
Heat gently and simmer for 3–5 minutes until the sugar is dissolved. Remove from the heat and let everything steep in the liquid for about 15 minutes.
Add the chopped apricots to a blender, then fine strain (best through a funnel lined with filter paper) the harissa-spiced syrup directly into the apricots. Blend on high until completely smooth.
Transfer to a container, cover and refrigerate until completely chilled.
To serve your Bellinis, slowly fill your glasses with Prosecco then carefully spoon 2 tablespoons of the apricot purée into each one. Stirring takes away the clarity of the drink but you’ll really taste the lovely flavours this way.
Garnish with a sprinkle of dried rose petals.
Forbidden Fruit Fizz
Finally, one of our favourite vintage loving mixologists, Pip Jolley shares the Forbidden Fruit Fizz cocktail.
- 50ml Pomegranate Juice
- 25ml Vodka
- Rosemary sprig
- Maple syrup
- Pomegranate arils
Fill your glass about halfway with crushed ice.
Add the juice, vodka and maple syrup and stir.
Top with Prosecco.
To garnish, rub a sprig of rosemary around the edge of the glass before placing it in the glass, and then sprinkle some pomegranate arils on the top.
IF YOU LOVED THESE, THEN WHY NOT PIN THEM?
Read our other cocktail ideas here: