Sparkling Wine Cocktails

55 drinks · Updated October 2026

Champagne, prosecco, cava and other sparkling wines bring acidity, dryness and carbonation to a cocktail, usually added last as a top. Champagne is made by secondary fermentation in the bottle in France's Champagne region; prosecco is usually made in pressurized tanks in northeastern Italy. The French 75 combines gin, lemon and sugar topped with Champagne. The Champagne Cocktail is a sugar cube soaked in bitters under Champagne. The Aperol Spritz pairs prosecco with Aperol and soda. Dry styles labeled brut contain the least sugar.

• Airmail

  Handbook for Hosts (1949)

  1 oz Aged rum 0.5 oz Lime juice 0.5 oz Honey syrup Top Champagne (about 3 oz)

• Aperol Spritz

  Classic (Veneto, Italy)

  3 oz Prosecco 2 oz Aperol Splash Soda water

• Bellini

  Giuseppe Cipriani, Harry's Bar, Venice (1948)

  1.75 oz White peach purée 3.25 oz Prosecco

• Black Velvet

  Brooks's Club, London (1861)

  3 oz Stout 3 oz Champagne

• Buck's Fizz

  Malachi "Pat" McGarry, Buck's Club, London (1921)

  3.25 oz Champagne 1.75 oz Orange juice

• Champagne Cocktail

  Classic (printed in Jerry Thomas's bar guide, 1862)

  1 Sugar cube 2 dashes Angostura bitters 0.25 oz Cognac 3 oz Champagne Few drops Orange liqueur (optional)

• Death in the Afternoon

  Ernest Hemingway, So Red the Nose (1935)

  1.5 oz Absinthe Top Champagne (about 4.5 oz)

• French 75

  Classic (Paris, WWI era)

  1.5 oz Gin 0.75 oz Lemon juice 0.5 oz Cane sugar syrup Top Champagne

• French 95

  Classic (bourbon take on the French 75)

  2 oz Bourbon 0.75 oz Lemon juice 0.5 oz Cane sugar syrup Top Champagne

• Kamaniwanalaya

  Classic (printed in The Bartender's Cherry, 1987)

  1.5 oz White rum 1 oz Amaretto 0.5 oz Navy rum 0.25 oz Jamaican rum (overproof white) 3 oz Pineapple juice 0.25 oz Lime juice 1 oz Prosecco

• Kir Royale

  Classic (Burgundy, France)

  0.25 oz Crème de cassis 3 oz Champagne

• Mimosa

  Classic (1920s)

  2.5 oz Orange juice 2.5 oz Prosecco

• Negroni Sbagliato

  Mirko Stocchetto, Bar Basso, Milan (1972)

  1 oz Campari 1 oz Sweet vermouth Top Prosecco

• Russian Spring Punch

  Dick Bradsell, London (1980s)

  0.75 oz Vodka 0.75 oz Lemon juice 0.5 oz Crème de cassis 0.25 oz Simple syrup Top Champagne

• Sgroppino

  Classic (Venice)

  0.75 oz Vodka 0.5 oz Heavy cream 2 oz Prosecco 2.5 scoops Lemon sorbet

• Sloe Gin Fizz

  Lawton Mackall, Esquire (1941)

  1.5 oz Sloe gin 1 oz Lemon juice 1 tsp Rich simple syrup 4 oz Champagne

• Spritz Veneziano

  Classic (Venice)

  2 oz Prosecco 1.25 oz Campari 0.75 oz Soda water

• Mai Tai Spritz

  Martin Cate, Smuggler's Cove, San Francisco (2017)

  1 oz Aged rum 0.5 oz Orange curaçao 0.5 oz Orgeat 0.5 oz Lime juice 4 oz Champagne

• The Last Laugh

  Abigail Gullo, New Orleans

  0.75 oz Gin 0.75 oz Green Chartreuse 0.75 oz Maraschino liqueur 0.75 oz Lime juice Top Cava

• Chris Hannah's French 75

  Chris Hannah, Arnaud's French 75 Bar, New Orleans

  1.25 oz Cognac 0.33 oz Lemon juice 0.25 oz Simple syrup 2.25 oz Champagne

• Tom Macy's French 75

  Tom Macy, Clover Club, Brooklyn (2018)

  1 oz Gin 0.5 oz Lemon juice 0.25 oz Simple syrup 0.25 oz Demerara syrup 2.5 oz Champagne

• Sarah Morrissey's French 75

  Sarah Morrissey, Frenchette, New York (2018)

  1.5 oz Gin 1 oz Lemon juice 0.75 oz Cane sugar syrup 2 dashes Orange bitters 2 oz Sparkling wine

• Tim Miner's French 75

  Tim Miner, The Long Island Bar, Brooklyn (2018)

  1 oz Cognac 0.5 oz Lemon juice 0.5 oz Simple syrup Top Champagne

• El Quijote's Kalimotxo

  Brian Evans, El Quijote, New York (2023)

  1 oz Garnacha 1 oz Pineapple rum 0.5 oz Ramazzotti 0.5 oz Spanish red vermouth 0.5 oz Cinnamon syrup 1 tsp Lemon juice Sparkling nonalcoholic amaro, to top

• Brian Evans' Pornstar Martini

  Brian Evans, New York (2023)

  1.75 oz Vodka 0.75 oz Lime juice 0.5 oz Orange liqueur 0.5 oz Unsweetened passion fruit purée 0.5 oz Vanilla syrup 0.5 Fresh passion fruit, pulp scooped 3 oz Champagne, served alongside

• &thesea

  Peter Altenburg, Copenhagen (2023)

  5 oz &thesea batch Sparkling water, to top 500 ml mint-washed rum 300 ml mint-infused blanc vermouth 100 ml malic acid solution 100 ml elderflower syrup

• Neon City

  Lily Wang and Joe Briglio, Nine Bar, Chicago (2023)

  1 oz Barley shochu 0.75 oz Yuzu sake 0.75 oz Calpico 0.5 oz Aperitivo liqueur 0.25 oz Baijiu 0.25 oz Lemon juice Sparkling mineral water, to top

• Lulu at Le Monocle

  Friends and Family, Oakland (2023)

  Absinthe, for spritzing 2 dashes Angostura bitters 2 dashes Peychaud's bitters 5 oz Dry sparkling wine

• Zac Overman's Picon Punch

  Zac Overman, Bar Bayonne, Seattle (2023)

  1 oz House Picon 0.75 oz Armagnac 0.25 oz Vinadine 0.5 oz Water Sparkling wine (cava), to top

• Seoul Forest

  Sungrae Choi, Seoul Salon, New York (2023)

  1.5 oz Pine cordial 1 oz Gin 0.5 oz Pine soju 0.75 oz Extra-dry prosecco

• Wimbledon

  Sam Ross, Good Guy, New York (2024)

  1.5 oz House Pimm's 0.5 oz Agave syrup 0.5 oz Lemon juice 3 oz Prosecco, to top

• Tigre's Airmail

  William Elliott, Tigre, New York (2024)

  0.5 oz Rhum agricole 0.5 oz Aged rum 0.5 oz Lightly aged rum 0.5 oz Lime juice (scant) 0.5 oz Cane syrup (1:1, scant) 0.75 tsp Lime cordial Champagne, to top

• Bamboo Spritz

  Allison Everitt, Kiesling, Detroit (2024)

  1 oz Bianco vermouth 1 oz Manzanilla sherry 2 dashes Orange bitters 2 oz Cava 2 oz Hop water

• Le Veau d'Or Martini

  Sarah Morrissey, Le Veau d'Or, New York (2024)

  2.5 oz Navy-strength gin 0.5 oz Fino sherry vermouth 4 dashes Orange bitters (two kinds) 1.5 oz Fino sherry vermouth, for the sidecar Sparkling mineral water, for the sidecar

• Joerg Wuz Here

  Josh Conley, Bar Limina, Memphis (2025)

  2 oz Earl Grey-infused gin 0.75 oz Lemon juice 0.75 oz Champagne syrup 1 barspoon Absinthe 6 to 7 Arugula leaves

• Songs About Keri

  Andrea Ulsh, Poison Heart, Philadelphia (2025)

  0.75 oz Melon liqueur 0.5 oz Blanco tequila 0.5 oz Mezcal 0.5 oz Poblano liqueur 0.5 oz Lime juice Sparkling mineral water, to top

• Seafire Colada

  Ave, Grand Cayman (2025)

  0.75 oz Lightly aged rum 0.5 oz Cream of coconut 0.25 oz Pineapple juice 0.25 oz Lime juice Champagne, to top

• Champ-Ale

  Alec Bales, Ticonderoga Club, Atlanta (2025)

  2 oz Light beer (cream ale) 2 oz Sparkling wine 1.5 oz Sweet vermouth 0.75 oz Lemon juice 0.5 oz Cane syrup (2:1)

• Jungle Cruise

  Alec Kass, Rosevale Kitchen & Cocktail Room, New York

  1.5 oz Pineapple juice 1 oz Gin 1 oz Campari 0.5 oz Lemon juice 0.5 oz Simple syrup 1 oz Sparkling wine

• Guava Coconut Paloma

  Yael Vengroff, Los Angeles (2024)

  1.5 oz Blanco tequila 0.75 oz Grapefruit juice 0.75 oz Lime juice 0.75 oz Guava cordial 0.5 oz Green chile liqueur 1 oz Sparkling coconut water

• Strawberry Spice Everything Nice Spritz

  Elissa Dunn, Sel, Scottsdale (2021)

  Islay Scotch (rinse) 1.5 oz Strawberry-chili Aperol 0.5 oz Sweet vermouth 3 oz Prosecco 1 oz Soda water

• Central Americano

  Matthew Belanger, Death & Co, Los Angeles (2022)

  1.5 oz Americano rosso 0.5 oz Chili liqueur 0.25 oz Cachaça (amburana-aged) 1 dash Mole bitters 3 oz Dry sparkling wine

• Harney's Breakfast

  Jane Nam, Death & Co, New York (2025)

  1 oz Green tea Cocchi Americano 0.75 oz Gin 0.5 oz Bergamot liqueur 0.25 oz Simple syrup 1.5 oz Soda water 1.5 oz Dry sparkling wine

• Seelbach

  Adam Seger, Seelbach Hilton, Louisville (1995)

  1 oz Bourbon 0.5 oz Orange liqueur 2 dashes Peychaud's bitters 2 dashes Angostura bitters Top Champagne

• Twinkle

  Tony Conigliaro, The Lonsdale, London (2002)

  2 oz Vodka 0.5 oz Elderflower liqueur 2 oz Champagne

• Parisian Spring Punch

  Dick Bradsell, London

  1 oz Calvados 0.5 oz Dry vermouth 0.25 oz Lemon juice 0.25 oz Rich simple syrup 3.5 oz Champagne

• Jalisco Flower

  Vincenzo Marianella, Doheny, Los Angeles (2008)

  0.5 oz Reposado tequila 0.75 oz Elderflower liqueur 1 oz Grapefruit juice 3 oz Champagne

• French Spring Punch

  Dick Bradsell and Rodolphe Sorel, Match EC1, London (late 1990s)

  1 oz Cognac 0.5 oz Raspberry liqueur 0.5 oz Lemon juice 0.25 oz Rich simple syrup Top Champagne

• Baltic Spring Punch

  Baltic, London (2002)

  1 Ripe peach, skinned and diced 1.5 oz Rose liqueur 0.5 oz Lemon juice 0.25 oz Rich simple syrup Top Champagne

• Serendipity

  Colin Field, Bar Hemingway, Ritz Paris (1994)

  8 Mint leaves 1.5 oz Calvados 1.5 oz Cloudy apple juice 0.25 oz Rich simple syrup Top Champagne

• Cherry Bounce

  Jonny Raglin, Comstock Saloon, San Francisco (2011)

  1.5 oz Bourbon 0.5 oz Maraschino cherry syrup (from the jar) 0.75 oz Lemon juice 2 dashes Angostura bitters 1 oz Champagne

• Autumn Punch

  Max Warner, Baltic Bar, London (2001)

  1 Passion fruit 2 oz Bison grass vodka 0.25 oz Passionfruit syrup 1 oz Fresh pear juice 0.5 oz Lemon juice Top Champagne

• Hugo Spritz

  Roland Gruber, Naturno, South Tyrol (2005)

  8 Mint leaves 1.25 oz Elderflower liqueur 2 oz Soda water 2 oz Prosecco

• Pornstar Martini

  Douglas Ankrah, LAB Bar, London (2002)

  1.5 oz Vanilla vodka 0.5 oz Passion fruit liqueur 0.5 oz Passionfruit syrup 0.5 oz Lime juice 2 oz Prosecco (served on the side)

• Old Cuban

  Audrey Saunders, Pegu Club, New York (2001)

  1.5 oz Aged rum 0.75 oz Lime juice 1 oz Simple syrup 6-8 Mint leaves 2 dashes Angostura bitters Top Champagne