12 Champagne Cocktails To Make At Home

Fill a cocktail shaker with ice.

Combine the gin, syrup, and lemon juice and place in the cocktail shaker.

Shake vigorously, then strain into an iced champagne glas

Top up with champagne.

Stir gently and enjoy.

Put all the ingredients, minus the champagne, into a mixing glass.

Stir and strain into a glass.

Top with champagne.

Add the St Germain to a coupe style glass, and then add the scoop of sorbet.

Top with prosecco or champagne and garnish with a fine grating of lemon zest to serve.

Combine all ingredients together except the fizz.

Pour into a sparkling wine flute over ice and top up with the prosecco or champagne.

Pour your choice of fizz into a flute and top with Lanique.

Combine the vodka and flavoured ingredients in a cocktail shaker and stir to a froth.

Wait for the froth to settle, then gently pour into a flute.

Top with chilled prosecco or champagne.

Garnish with the pink peppercorns.

Combine in a rocks glass over ice and top with prosecco or champagne.

Garnish with mint and lime wedge.

Start off by making the sugar syrup (use two parts sugar to 1 part hot water). Once all the sugar has fully dissolved, set the syrup on the side for cooling.

Next grab the fruit peeler and make a long beautiful lemon peel and set it on the side.

Cut the peeled lemon in half and using a Mexican elbow juice half of it. Measure 20ml of fresh lemon juice and 15ml of homemade sugar syrup and add them to the shaker.

Measure 40ml of gin and add it to the shaker.

Now add the ice to the shaker and close it tight. Give it a quick shake.

Next open the shaker and using the fine strainer strain the liquid into a tall champagne flute.

Top up the flute with prosecco or champagne and garnish with the lemon peel.

Mix together the cinnamon liquor, apricot brandy, Bitter Truth Falernum and apricot purée until smooth.

Place the puréed mixture in a chilled flute.

Top up with prosecco or champagne, stir, then top up again as required.

Garnish with the rose petal and serve.

Break the chocolate and melt over a bain marie.

Dip the rim of a champagne flute in the chocolate and leave upside down to set.

Add all the other ingredients to a mixing glass (apart from the champagne) and stir.

Pour into a flute with a white chocolate rim.

Top with champagne or sparkling wine.

Dust a flute glass with icing sugar. Add a shot of Cazcabel Honey Tequila and top up with champagne.

Garnish with the raspberry and mint.

Shake the gin, lemon juice and sugar syrup with ice. Strain into a chilled flute and top with the champagne.

Garnish with a twist of lemon zest.