With a history steeped in elegance, storied labels, and poster legends like Toulouse-Lautrec, Champagne has always been more than a drink—it’s a symbol of style. Unsurprisingly, it’s earned a central place in cocktail culture. After all, as French writer George Sand once said, it’s an ingredient that “inspires wonder.” Here are 10 Champagne cocktails—some rooted in tradition, others shaped by modern creativity—that show why this sparkling wine never goes out of style.
Champagne cocktails, Buck and Breck
Credited to cocktail pioneer Jerry Thomas—without much contest—this drink dates back to the late 1800s, an era when cocktail origins were more myth than fact. The name is a nod to U.S. President James Buchanan and Vice President John C. Breckinridge (1857–1861). The formula: dust the bottom of a glass with sugar, add 45 ml cognac, 2 dashes of Angostura bitters, 1 dash of absinthe, and top with Champagne. According to drinks historian David Wondrich, Thomas preferred a sweeter sparkling wine than what’s commonly used today—opt for a sec or dry to keep it close to the original.
Ohio
A forgotten gem of early 20th-century German mixology, the Ohio cocktail is wrapped in mystery. Thought to be named in tribute to German immigrants who settled in the American Midwest—especially in the state of Ohio—its exact origins and creator remain unknown. Historical recipes vary, but what they all agree on is the presence of Champagne. The version served today in Berlin combines 30 ml rye whiskey, 15 ml sweet vermouth, 1 dash curaçao, 1 dash orange bitters, and 1 dash Angostura. Stir with ice, strain into a glass, top with 30 ml Champagne, and garnish with an orange twist.
Champagne cocktails, Prince of Wales
Elegance in a glass, this cocktail is credited to Albert Edward, the Prince of Wales—later King Edward VII. A true style icon of his era, he helped popularize the drink among Europe’s elite. Though it faded from popularity after his reign, the Prince of Wales remains a refined pleasure worth rediscovering. To make it: shake 45 ml rye whiskey, 1 dash Angostura, a small chunk of pineapple, 1.25 ml Maraschino, and 5 ml sugar syrup with ice. Strain into a coupe and top with 30 ml Champagne.
Air Mail
Whether it took flight in Cuba or the United States, this Prohibition-era cocktail is a tribute to a time when messages of love and longing were entrusted to the skies. The Air Mail, so the story goes, nods to those who delivered letters by plane—hence the name. Shake 30 ml gold or amber rum, 15 ml fresh lime juice, and 15 ml honey syrup with ice. Strain into a Collins glass filled with ice cubes and top with Champagne. The result is an airy, citrus-kissed drink with just the right lift.
Champagne cocktails, French 75
Born in Paris around 1915 and named after the French army’s powerful 75 mm field gun, the French 75 hits with surprising force for such an elegant cocktail. Created by legendary bartender Harry MacElhone, it was originally made with a more complex blend of ingredients—calvados, gin, grenadine, and absinthe. The IBA’s simplified and now-standard recipe calls for 30 ml gin, 15 ml lemon juice, and 15 ml sugar syrup: shake well with ice, strain into a flute, top with 60 ml Champagne, stir gently and serve. A drink with the poise of a classic and the punch of artillery.
Russian Spring Punch
A child of the 1980s and the brainchild of Dick Bradsell—one of the leading voices of London’s cocktail renaissance—this drink was born at a party that escalated quickly. Its name may be mysterious, but the recipe is pure crowd-pleaser. Shake 25 ml vodka, 15 ml crème de cassis, 10 ml sugar syrup, and 25 ml lemon juice with ice. Strain into a glass filled with ice cubes and top generously with Champagne (the IBA refers more generally to sparkling wine, but Champagne takes it to another level). Garnish with a fresh blackberry and, if you like, a slice of lemon. Originally served with vodka shots on the side, it’s since grown into a polished yet playful drink.
Champagne cocktails, Old Cuban
Created by Audrey Saunders in 2001, the Old Cuban bridges the sophistication of a Champagne cocktail with the vibrant soul of a Mojito. Officially recognized by the IBA under the New Era category, it’s a drink that defines elegance with a tropical twist. Add to a shaker: 6 to 8 mint leaves, 45 ml aged rum, 22.5 ml lime juice, 30 ml sugar syrup, and 2 dashes of Angostura bitters. Shake with ice, strain into a chilled coupe, and top with 60 ml brut Champagne (Prosecco is an acceptable substitute). Garnish with a sprig of mint for a final, aromatic flourish.
Pornstar Martini
Provocative by name and indulgent by nature, the Pornstar Martini was invented in 2002 by Douglas Ankrah after a night out in a gentlemen’s club in South Africa. Bold, playful and unapologetically sexy, it’s become a global favourite. Shake 40 ml vanilla vodka, 7.5 ml passion fruit liqueur, 2 barspoons of vanilla sugar, and the pulp of two passion fruits with ice. Strain into a chilled coupe, garnish with half a passion fruit, and serve with a shot of Champagne on the side. Ritual matters: eat the fruit with a spoon, sip the bubbles, then savour the cocktail.
Champagne cocktails, Twinkle
The Twinkle was born in 2002 at The Lonsdale, a pioneering London bar where Tony Conigliaro—Italian by heritage, visionary by vocation—was rewriting the rules of cocktail craft. Though the original recipe called for Prosecco, Champagne soon took its place, adding a refined sparkle to this simple yet seductive drink. Shake 60 ml vodka and 15 ml elderflower liqueur with ice, strain into a chilled coupe, and top with Champagne. Bright, floral, and endlessly elegant.
Champagne Cocktail
One of the oldest and most enduring drinks in the cocktail canon, the Champagne Cocktail first appeared in print in 1855. Over the decades, its recipe morphed through various incarnations until the IBA fixed it in 1986. Place a sugar cube soaked with 2 dashes of Angostura bitters at the bottom of a glass. Add 10 ml cognac, then gently pour in 90 ml Champagne. Garnish with an orange twist and a maraschino cherry. A toast to timeless simplicity, lifted by the finest bubbles.
Images credits of Julie Couder x Coqtail, location Ceresio 7. All rights reserved
