sparkling wine

Thyme, gin, and elderflower liqueur gently enhance sparkling wine in this cocktail adapted from Eleven Madison Park in New York.

23 Skiddoo Recipe

For thyme syrup:

sugar

water

lemon thyme leaves (or regular fresh thyme leaves)

For the cocktail:

St Germain Elderflower Liqueur

thyme syrup

lemon juice

thyme

For the syrup: Bring sugar and water to a boil in a small saucepan, stirring until sugar dissolves. Remove from heat, add thyme leaves, cover and let stand 1 hour. Strain and refrigerate. 

For the cocktail: Fill mixing glass with ice, add gin, St Germain, thyme syrup, and lemon juice. Stir until cold. Strain into flute, top with sparkling wine and garnish with thyme sprig. 

The combination of Pimm’s and Cel-Ray (celery soda) is pleasantly herbal- and celery-forward in this easy spritz cocktail recipe.

Pimm’s Spritz

Pimm’s No. 1

Prosecco

Dr. Brown’s Cel-Ray soda

celery leaves

The combination of Pimm’s and Cel-Ray is pleasantly herbal- and celery-forward.

Bon Appétit

Pour Pimm’s and Prosecco into a rocks glass filled with ice. Top off with soda, stir gently to combine, and garnish with celery leaves.
Read More: The 29 New Essential Recipes from the Bon Appétit Test Kitchen

Back in colonial days, a shrub syrup was the best way of preserving fruit without refrigeration. This autumnal cocktail gets its sweet-tart flavor from a shrub made with cranberries and spiced with black pepper. Its tangy flavor counterbalances a meal's richer flavors, and the shrub is great for parties, since it can be prepped in advance. For guests who aren't drinking booze, mix the shrub with chilled sparkling water instead of wine.

Tangy Cranberry&#8211;Black Pepper Shrub Cocktail Recipe

For the Cranberry-Black Pepper Shrub:

(approximately 10 ounces by weight) cranberries

whole black peppercorns,

apple cider vinegar

For the Cocktails:

chilled sparkling wine (from 2 bottles)

orange bitters

Cranberry-Black Pepper Shrub

Cranberries,

For the Cranberry-Black Pepper Shrub: In a nonreactive saucepan, combine cranberries, peppercorns, apple cider vinegar, sugar, and water. Stir to combine. Cover and place over medium-high heat. Cook, opening the lid and stirring occasionally, until sugar dissolves and some of the cranberries begin popping open, about 10 minutes. Remove from heat, uncover, and allow to cool to room temperature, about 30 minutes. Pour entire mixture into an airtight, nonreactive container. Refrigerate at least 8 and up to 12 hours. Strain mixture twice through a fine-mesh strainer, transfer to an airtight container, and refrigerate for up to one month. 

For the Cocktails: Slowly pour chilled sparkling wine into a pitcher. Add bitters and chilled cranberry-black pepper shrub. Stir very gently to mix. Serve immediately. Individual glasses can be garnished with cranberries. 

French 77

oz gin

oz St. Germain

Sparkling wine, to top

Bubbly, citrus-forward and refreshing, the Vermouth Royale is just as lovely served in the dead of winter as it is poolside during the summer. If you don’t have a muddler, the business end of a wooden spoon or tapered rolling pin work just as well. Since crème de cassis can quickly skew a cocktail saccharine, the Vermouth Royale starts with a half-ounce. That said, if your preference for sweetness skews a touch higher, feel free to use up to three-quarters of an ounce of crème de cassis.

Vermouth Royale

lime,

(3-inch) lemon peels

Very small pinch of flaky sea salt

dry vermouth

crème de cassis

Add the lime wedges, one of the lemon peels, sugar and salt to the bottom of a cocktail shaker. Use a muddler (or the end of a wooden spoon) to lightly smash and release the lime’s juices and the lemon’s oils and to dissolve the sugar and salt.

Add the vermouth and crème de cassis, and fill the shaker with ice. Cover and shake until very cold, then strain into a Collins glass filled with ice. Top with sparkling wine and garnish with the second lemon peel.

Gin, fresh grapefruit, Aperol, and sparkling wine unite for this gently bitter and incredibly refreshing cocktail. Its big-batch size makes it perfect for parties and crowds.

Ratterwick Punch (Sparkling Gin, Aperol, and Grapefruit Cocktail) Recipe

(475 milliliters) gin,

(120 milliliters) Aperol

(175 milliliters) fresh lemon juice

(355 milliliters) chilled dry sparkling wine

lemon wedges,

grapefruit wedges,

(30 milliliters) fresh lemon juice,

Up to 2 days before serving, pour gin, Aperol, and simple syrup into a 2-quart pitcher and stir to mix. If not serving immediately, seal well, covering with plastic wrap if needed, and refrigerate.

Up to 2 hours before serving, squeeze lemon and grapefruit juices and stir into pitcher mix. Reseal and return to refrigerator if not serving immediately.

To serve, fill pitcher with ice and stir gently until outside of pitcher is cool. Carefully add chilled sparkling wine to pitcher, along with citrus wedges, and stir gently once more. Taste for balance, adding up to 2 tablespoons lemon juice, if desired. Pour immediately into ice-filled rocks glasses and serve.

Create the perfect Absolut Watermelon Spritz with this step-by-step guide. Muddle the watermelon cubes into a shaker and add the vodka and the simple syrup. Fine strain into a wine glass and top it up with sparkling wine. Garnish with a slice of watermelon and mint sprig. Absolut Watermelon, Sparkling Wine, Watermelon, Simple Syrup, Mint Leaf, Watermelon

Absolut Watermelon Spritz

Absolut Watermelon

Sparkling Wine

Watermelon

Simple Syrup

Mint Leaf

One of the chef Edouardo Jordan’s fond memories is making the punch for family celebrations; he’d add layers of fresh fruit and juices to Hawaiian Punch or Tropical Punch Kool-Aid. Red drinks are a staple at Juneteenth gatherings for African-Americans across the U.S. The color is a reminder of the red kola nuts and bissap (commonly known as hibiscus tea), which made their way to the Americas as part of the trans-Atlantic slave trade. Cognac salutes black World War II soldiers’ love affair with the spirit and its continued popularity among African-American spirit drinkers, but any dark rum or whiskey is an excellent substitution. Find the best ripe strawberries for the simple syrup, and look for pineapple and pomegranate juices with no added sugar.

Edouardo Jordan’s Juneteenth Red Punch

strawberries

(unpeeled) fresh ginger (about 2 ounces)

strawberry syrup, cooled

Cognac

pineapple juice

pomegranate juice

lime juice

ginger beer

Ice,

dry sparkling wine

strawberry

Prepare the syrup: In a medium saucepan, bring strawberries, sugar, ginger and 3/4 cup water to a simmer over low heat and cook for 15 minutes until liquid reduces. (If it starts to boil, lower the heat as needed.) Remove from heat, cover with a lid and let it cool to room temperature.

Strain cooled syrup through a fine-mesh strainer, mashing the pulp to extract as much liquid as possible. (You should have about 1 cup.) Refrigerate until ready to use. (The syrup will last for 1 week.)

Batch the cocktail: In a large mason jar or pitcher, combine 6 ounces syrup with the Cognac, juices and ginger beer. Stir with a wooden spoon and seal. (You can mix it up and refrigerate to 1 day in advance.)

When ready to serve, fill six old-fashioned glasses with ice. Stir the batched cocktail (in case it settled while chilling) and divide it equally among glasses. Top each glass with 2 ounces wine and garnish, if desired.

The Lillet Spritz is a crisp and refreshing cocktail with herbal, citrus, and floral notes. This bubbly and chic cocktail is perfect for any gathering or at-home happy hour.

Lillet Spritz

sparkling wine (Prosecco

Lillet Blanc

soda water

Add the Lillet Blanc to an ice filled glass.

Add the sparkling wine to the glass.

Top with the soda water.

Stir gently, garnish and enjoy.

Step up your starter game with this parfait. Guaranteed to bring a bit of class to your next occasion.

Chicken liver parfait with cafe de Paris butter

chicken livers,

(500 milliliters) milk, to soak

unsalted butter, chopped,

olive oil

garlic cloves, crushed

thyme sprigs, leaves picked

red (Asian) eschalots, finely chopped

(60 milliliters) thickened cream

(80 milliliters) sparkling white wine or white wine

chives,

toasted baguette, to serve

unsalted butter, chopped

red (Asian) eschalot, finely chopped

garlic clove, crushed

tsp baby capers, rinsed, drained, finely chopped

anchovy

Dijon mustard

curry powder

lemon

tbs finely chopped flat-leaf parsley leaves

tbs finely chopped chives

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This festive Thanksgiving cocktail balances bittersweet Campari with unsweetened 100% cranberry juice. This drink’s tartness and bitterness awakens the palate.

Lipstick Memory (Cranberry and Campari Cocktail)

R.W. Knudsen Just Cranberry Juice (or other unsweetened 100% cranberry juice)

Tbsp. sugar

rosemary

Campari

Cran-Rosemary Juice

Rosemary sprig, torched if desired

This festive, refreshing cocktail balances bittersweet Campari with tart, unsweetened 100% cranberry juice. Don’t substitute a version that has apple juice or any other ingredients on the label; you want that full-on puckering flavor. (Note: 100% juice doesn’t always mean 100% cranberry juice.) This drink’s tartness and bitterness awakens the palate for whatever you’ve got cooking.

Epicurious

To make Cran-Rosemary Juice, combine unsweetened cranberry juice, 2 Tbsp. water, and sugar in a small saucepan. Bring to a simmer over medium high heat, stirring to dissolve sugar, then immediately remove from heat. Add 2 rosemary sprigs and let steep 4 minutes. Strain into a liquid measuring cup or 12-ounce resealable jar. Let cool to room temperature and use immediately, or seal and refrigerate up to 2 weeks.

To make the cocktail, add sparkling wine to a Collins glass, being careful to let fizz settle to get an accurate measurement. Add Campari and Cran-Rosemary Juice, then fill with ice. If you’d like to torch the rosemary sprig, hold it next to the burner of a gas stove or near a match for a few seconds, just to warm a bit. Give the cocktail a very brief, gentle stir, then garnish with rosemary.

You probably know about the French 75 cocktail, but have you heard of this delicious Mexican 75? <p>This tequila twist on the classic French 75 mixed drink recipe combines tequila, champagne, lime juice, and agave, and manages to nail a perfect blend of sweet and sour mixed drink flavors.</p>

Mexican 75

(60 milliliters) Tequila

(120 milliliters) Champagne

Lime

Tsp Agave

Rim/Lime

//tipsybartender.b-cdn.net/mexican-75/720.mp4

If you like piña coladas… and a little bubbly, this cocktail is for you!

Malibu Sparkling Piña Colada

Malibu Original

Pineapple Juice

Cream

Pour all ingredients (except sparkling wine) into an ice-filled shaker.

Shake until cold, pour sparkling wine into shaker and stir.

Strain into a chilled glass and top with a slice of pineapple.

For parties or any type of seasonal entertaining, I like a cocktail that gets poured together in a jug rather than mixed up by the glass. And this is the perfect drink for Christmas: the fizzy white wine (any dry white will do) adds sparkle, while the cherry brandy brings a tongue-in-cheek touch of great-aunt’s tipple and the ginger ale provides the perfect seasonal spiciness.

Obviously, you can fiddle with the proportions if you want to make the wine stretch more, but this is my starting point. And I can get all the component parts from my local supermarket.

Christmas cup

125 milliliters/4fl oz cherry brandy

500 milliliters/18fl oz dry ginger ale

Fresh fruit compote always makes a perfect dessert, especially during the summer months, when stone fruits and berries are in season. This recipe relies on peaches, nectarines, blackberries and raspberries, but you could add apricots or cherries, too. Any dry white or rosé wine will work, but this Macedonia is especially good with sparkling wine, particularly sparkling rosé. Serve in wide glasses, so guests can sip the resulting juice. Top up with more bubbly, if you wish. Here, a bit of optional lavender perfumes the fruit, but lemon verbena or mint leaves would also be nice.

Peach and Berry Macedonia With Sparkling Rosé

freestone peaches and nectarines, sliced (about 4 cups)

blackberries

raspberries

sugar,

vodka

sparkling rosé (or still rosé, if preferred)

lavender blossoms, optional

NYT Cooking

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Put sliced fruit in a large glass serving bowl. Top with berries. Sprinkle lightly with about 2 tablespoons sugar, depending on sweetness of fruit. Taste and add more as necessary.

Add the vodka and wine. Mix gently with a large spoon. Add lavender blossoms, cover, and refrigerate for at least an hour, until well-chilled. Serve in individual glasses, making sure to include lots of the juice in each.

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Top Tags

23 Skiddoo Recipe

Pimm’s Spritz

Tangy Cranberry&#8211;Black Pepper ...

French 77

Vermouth Royale

Ratterwick Punch (Sparkling Gin, Ap...

Absolut Watermelon Spritz

Edouardo Jordan’s Juneteenth Red Pu...

Lillet Spritz

Chicken liver parfait with cafe de ...

Lipstick Memory (Cranberry and Camp...

Mexican 75

Malibu Sparkling Piña Colada

Christmas cup

Peach and Berry Macedonia With Spar...

The most viewed sparkling wine recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Tangy Cranberry–Black Pepper ...