Bella Vita: Salvatore Megna, director of mixology at The Stafford
Put all the ingredients, minus the champagne, into a mixing glass.
Stir and strain into a glass.
Top with champagne.
Sloe Gin And Bubbles: Brookie’s Slow Gin
Add two or three ice cubes to a wine glass and pour over the gin.
Top with champagne and garnish with strawberry slices.
Rosemary and Citrus Royale: Francesco Braun, mixologist
Pour the gin, lemon juice and rosemary syrup into a cocktail shaker and shake well.
Double strain in a flute glass.
Top with champagne and garnish with a sprig of rosemary.
Bramble Winter Royale: Bottlegreen
Pour champagne into a glass and top with 20ml of cordial.
Garnish with rosemary and frozen blackberries.
French 23: Hometipple
Pour the juice, tea and vodka into a cocktail shaker.
Shake vigorously over ice.
Strain into a champagne flute or coupe.
Top up with champagne.
Chambord Royale: Chambord
Pour the champagne into a flute glass.
Gently add a splash of Chambord.
Garnish with a raspberry to complement.
Fig Royale: Callum Silvester at London Stock
Add the sugar, sherry vinegar and one fig to a pan and cook on a medium heat to infuse the fig and melt the sugar. Leave to cool.
In a shaker, combine the vermouth, vodka and elderflower cordial with 15ml of the fig syrup.
Shake over ice, strain and top with champagne.
101 Cocktail: Colonel Saab
Soak the brown sugar cube in three dashes of Angostura bitters.
Add the whiskey, stir lightly, and top with champagne.
Poinsettia Cocktail: The Cocktail Society
Add the Cointreau to a chilled flute glass and pour the champagne in gently on top.
Float the cranberry juice over the champagne to slowly bleed through the drink.