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Champagne Cocktail Ideas

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Michelle Sep 29, 2005 03:44 PM

Going to a brunch party, and wanted some ideas for cocktails rather than the same old Mimosa. Ideas?

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    Hungry Girl RE: Michelle Sep 29, 2005 03:55 PM

    Here is a website with Champagne Cocktail recipes. I'm not sure if you're looking for other brunch cocktails, but its a start!

    Link: http://www.knowyourcocktails.com/cham...

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      LoN RE: Michelle Sep 29, 2005 03:57 PM

      Not found often in the US but very popular in Canada....try Bloody Caesar's.....make similar to Bloody Mary but use Clamato juice....it is truly a different taste. Salt and pepper rims and decorate with lemon wedge, olive sticks, or celery stalk etc. For other options...try Amaretto and OJ, or Peach Snapps and OJ. Doing the frozen OJ and mixing in blender so it's foamy..and adding liquors is attractive.

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        peppermint pate RE: Michelle Sep 29, 2005 04:10 PM

        Try mixing it with pomegranate juice or freshly squeezed blood orange juice (with a section of orange). Gorgeous colour - particularly lovely for autumn. You can also use a good sparkling wine/prosecco (like Segura Viudas) for this kind of a cocktail and it still tastes great.

        1 Reply
        1. re: peppermint pate
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          danna RE: peppermint pate Sep 29, 2005 05:32 PM

          I did pomegranite juice (really, pomegranite-ade) with prosecco last Christmas. Sprinkled a few seeds on the top. It was nice.

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          Notorious P RE: Michelle Sep 29, 2005 04:16 PM

          My favorites are Champagne and Chambord, Kir Royales and Bellinis. I have also heard of adding cranberry juice and a few cranberries to champagne. I have alwys wanted to have a brunch with a variety of juices and champagne i.e bluberry juice strawberry purree, pear juice

          7 Replies
          1. re: Notorious P
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            DanaB RE: Notorious P Sep 29, 2005 06:38 PM

            I thought champagne and Chambord *was* a kir royale -- am I missing something? Whatever you call it, champagne and Chambord is *wonderful*!

            I've also had a delicious cocktail of champagne and elderflower water

            1. re: DanaB
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              MMRuth RE: DanaB Sep 29, 2005 08:00 PM

              I think a traditional kir royale (or kir for that matter) is made with cassis (black current). But, chambord is lovely too, and I love champagne with elderflower water or syrup as well.

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                petradish RE: MMRuth Sep 29, 2005 10:14 PM

                Another vote for elderflower & champagne-deeeelicious.

            2. re: Notorious P
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              NeNePie RE: Notorious P Sep 30, 2005 10:00 PM

              I had a very dry champagne with the teensy-ist bit of unsweetened cranberry juice at the bottom (Trader Joe's sells it). It was just great.

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                semmel RE: NeNePie Oct 1, 2005 04:04 AM

                At holiday times, my family likes a champagne punch. There are a lot of varieties. We put in plenty of grapes, cherries, raspberries, blueberries.

                The kiddos loved it when mom made them special non-alcoholic versions.

                1. re: NeNePie
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                  Joanne RE: NeNePie Oct 4, 2005 12:13 PM

                  That sound fabulous! i'm having a cranberry themed party this month and it sounds easy and delicious! What kind of Champagne did you use?

                  1. re: Joanne
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                    MMRuth RE: Joanne Oct 4, 2005 02:45 PM

                    I often use Freixenet (sp?) when making cocktails like this - you get the bubbly w/o "wasting" a better quality champagne/sparkling wine.

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                bryan RE: Michelle Sep 29, 2005 07:03 PM

                There used to be a spanish rest. here in chicago that made, what i thought, to be the perfect champange cocktail.

                In champange flute drop one sugar cube, add dash of bitters, a good dash of spanish brandy, a teeny splash of grenadine. Pour champange, slowly, over all, garnish with a thin wedge of orange. Delicious.

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                  withalonge RE: Michelle Sep 29, 2005 07:13 PM

                  not terribly creative... but I do like using tangering juice instead of orange for mimosas. I find it is a pleasant surprise for people expecting the "usual" without being too far out there for people.

                  but my favorite way to enjoy champagne is just plain, chilled with salty snacks.

                  btw... I have recently purchased some nice prosecco (sp?) from trade joe's. crisp, light... would be perfect for mimosas or cocktails... and most were around $5-6 bucks a bottle. I think I bought four randomly and all have been good.

                  have a great party!
                  :)
                  megaqn

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                    Pat Darnell RE: Michelle Sep 29, 2005 07:40 PM

                    Last summer there was a recipe in Bon Apetit (you can look for it on epicurious.com) for a honeydew melon cocktail where you puree the melon with a little sugar and lemon juice, strain it, and pour a few tablespoonsful into a flute and top with prosecco. It is fabulous and the color is beautiful.

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                      gina RE: Michelle Sep 29, 2005 08:18 PM

                      There was an Italian lounge/bistro in DC that made delicious cocktails of prosecco, lemon sorbet and grappa, whipped very briefly in a blender. Needless to say, they had quite a kick!

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                        anna RE: Michelle Sep 30, 2005 01:40 PM

                        Blend up some frozen fruit (I've used mango, strawberry, and blueberry before) and pour into glasses to 1/3 or half way. Top with champagne.

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                        1. re: anna
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                          dcfoodblog RE: anna Sep 30, 2005 02:10 PM

                          Going on the blended frozen fruit idea, try Bellinis. I know a serious foodie will tell you to get peaches at the peak of ripeness and peel and seed them but frozen peach slices work just fine. Simply thaw the maybe 1 cup of frozen peaches and puree. Add two tablespoons of the pureed peaches to a flute of champagne and fill the flute 3/4 full.

                          Link: http://dcfoodblog.blogspot.com

                          1. re: dcfoodblog
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                            bibi rose RE: dcfoodblog Sep 30, 2005 04:17 PM

                            I like mango bellinis with a little lime.

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                          Pssst RE: Michelle Sep 30, 2005 08:29 PM

                          At Citizen Cake, they have Champagne Float on the brunch menu. You choose from one of their house made sorbets - they put a scoop in your champagne. I had their blood orange sorbet - it was marvelous and it kept the drink cold to the last drop. Its super easy to do at home but you have to use a good quality sorbet.

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