48 Champagner-Cocktails die Sie in wenigen Minuten zubereiten können

1. In a cocktail shaker, combine the gin, lemon juice, and simple syrup.
2. Fill the shaker with ice and shake well until chilled.
3. Strain the mixture into a champagne flute.
4. Top with champagne and gently stir to combine.
5. Garnish with a lemon twist.

1. Chill a flute or coupe glass in the freezer for a few minutes.
2. Pour 0.5oz of crème de cassis into the chilled glass.
3. Slowly top with 5oz of chilled Champagne or sparkling wine, allowing the bubbles to mix the ingredients.
4. Gently stir the cocktail to ensure the crème de cassis is well distributed.
5. Garnish with a lemon twist.

1. Chill the champagne flute in the freezer for a few minutes.
2. Pour 2 oz of orange juice into the chilled champagne flute.
3. Top with 2 oz of sparkling wine, pouring slowly to avoid overflowing.
4. Optional: Add a splash of grenadine for a sunrise effect.
5. Garnish with an orange slice on the rim of the glass.
6. Serve immediately and enjoy!

1. In a cocktail shaker, combine the following ingredients:

• 2 oz bourbon
• 0.5 oz lemon juice
• 0.5 oz simple syrup

2. Fill the shaker with ice and shake well.
3. Strain the mixture into a chilled champagne flute.
4. Top with 2 oz of champagne.
5. Garnish with a lemon twist.

1. Chill a champagne flute in the freezer for a few minutes.
2. Soak the sugar cube with the Angostura bitters and place it at the bottom of the chilled flute.
3. Pour the champagne slowly over the sugar cube, allowing the bubbles to rise and dissolve the sugar.
4. Garnish with a lemon twist and a maraschino cherry.

1. Fill a champagne flute halfway with chilled stout
2. Slowly top off the glass with chilled champagne, allowing the two liquids to mix naturally
3. Optionally, add ice to the glass if desired
4. Serve immediately and enjoy

1. Fill a champagne flute with ice to chill the glass.
2. Pour 1 oz of absinthe into the chilled glass.
3. Top with 4 oz of chilled champagne, allowing it to mix with the absinthe.
4. Gently stir the cocktail to combine the ingredients.
5. Optional: Add a sugar cube to balance the bitterness.
6. Enjoy your Death in the Afternoon!

1. Fill a cocktail shaker with ice.
2. Add the raspberry mix, vodka, and sweet & sour mix.
3. Shake well until chilled.
4. Strain into a champagne flute.
5. Top with champagne or prosecco.
6. Garnish with a mint sprig.

1. In a cocktail shaker filled with ice, combine the brandy, orange liqueur, sweet vermouth, <Link href="https://amzn.to/3ukLMBU" rel="nofollow">grenadine</Link>, and <Link href="https://amzn.to/3OfXeFF" rel="nofollow">lemon juice</Link>.
2. Shake well until chilled and well-mixed.
3. Strain the mixture into a chilled coupe glass.
4. Top with the chilled champagne.
5. Garnish with a <Link href="https://amzn.to/3ua0iMQ" rel="nofollow">maraschino cherry</Link> and an orange twist.

1. Chill the Champagne flute: Place the Champagne flute in the freezer for a few minutes to chill it.
2. Mix the ingredients: In a mixing glass, combine the orange juice and grenadine. Stir well.
3. Pour into the flute: Carefully pour the orange juice mixture into the chilled Champagne flute, filling it about halfway.
4. Top with Champagne: Slowly top up the flute with chilled Champagne, allowing the bubbles to settle before adding more. The drink should be about two-thirds Champagne and one-third orange juice mixture.
5. Garnish: Optionally, garnish the cocktail with a twist of orange peel or a maraschino cherry.

1. Prepare the peach puree:

   • Peel and pit a ripe white peach.
   • Blend the peach in a blender or food processor until smooth.
   • Strain the puree through a fine mesh sieve to remove any remaining solids.

2. Assemble the cocktail:

   • Pour 2 oz of peach puree into a champagne flute.
   • Slowly top with 4 oz of chilled champagne, allowing the two ingredients to mix naturally.
   • Gently stir the cocktail to ensure the peach puree is well incorporated.

3. Garnish and serve:

   • Slice a fresh peach and add two slices to the rim of the glass as garnish.
   • Serve immediately and enjoy!

1. In a large punch bowl, combine the following ingredients:

• 750ml Champagne
• 120ml orange liqueur
• 120ml brandy
• 60ml lemon juice
• 60ml simple syrup
• 240ml orange juice
• 240ml club soda

2. Stir the mixture gently to combine.
3. Add ice to the punch bowl to chill the mixture.
4. Garnish with fresh fruit and mint leaves.
5. Serve in punch glasses or champagne flutes.

1. In a large punch bowl, combine the brandy, rum, bourbon, lemon juice, pineapple juice, orange juice, and grenadine
2. Stir in the superfine sugar until it is dissolved
3. Add a large block of ice to the punch bowl to chill the mixture
4. Just before serving, pour in the champagne and gently stir to combine
5. Garnish the punch with maraschino cherries and orange slices

1. In a shaker, combine the gin, lemon juice, and simple syrup
2. Fill the shaker with ice and shake well
3. Strain the mixture into a chilled Champagne flute
4. Top with Champagne and gently stir
5. Garnish with a lemon twist

1. Chill a martini glass by filling it with ice and water.
2. In a mixing glass, combine the cognac, quince liqueur, and ice.
3. Stir the mixture until well-chilled.
4. Discard the ice and water from the martini glass.
5. Strain the cognac mixture into the chilled martini glass.
6. Top with champagne.
7. Garnish with a lemon twist.

1. Chill a champagne flute in the freezer for a few minutes to ensure the cocktail stays cold.
2. In a cocktail shaker filled with ice, combine the cranberry juice and orange liqueur. Shake well to mix.
3. Strain the mixture into the chilled champagne flute.
4. Top with the champagne, pouring slowly to avoid overflowing.
5. Gently drop a few fresh cranberries into the glass for added color and flavor.
6. Garnish with a sprig of mint, placing it on the rim of the glass or floating it on top of the cocktail.

1. In a mixing glass, combine the bourbon, maraschino liqueur, pineapple juice, and Angostura bitters.
2. Fill the mixing glass with ice and stir well to chill and dilute the mixture.
3. Strain the mixture into a chilled coupe or cocktail glass.
4. Top with champagne and gently stir to combine.
5. Garnish with a twist of lemon or orange peel.

1. In a shaker, combine the white rum, lemon juice, orange juice, grenadine, and simple syrup
2. Fill the shaker with crushed ice and shake well
3. Strain the mixture into a chilled coupe glass
4. Top with champagne
5. Garnish with an orange slice and a mint sprig

1. Fill a cocktail shaker with ice
2. Add gin, rose syrup, and lemon juice to the shaker
3. Shake well until chilled
4. Strain the mixture into a chilled champagne flute
5. Top with champagne
6. Gently place a rose petal or small edible flower on the surface of the cocktail for garnish

1. Chill a champagne flute in the freezer for a few minutes.
2. Combine the gin, lemon juice, and grenadine in a cocktail shaker filled with ice.
3. Shake well until chilled and well-mixed.
4. Strain the mixture into the chilled champagne flute.
5. Top with champagne, filling the glass to the desired level.
6. Garnish with a lemon twist and a cherry, either on a cocktail pick or dropped into the glass.

1. Fill a cocktail shaker with ice.
2. Add Chambord, lemon juice, and simple syrup to the shaker.
3. Shake well until chilled and well-mixed.
4. Strain the mixture into a champagne flute.
5. Top with chilled champagne.
6. Gently place a rose petal on the surface of the drink as a garnish.

1. In a mixing glass, combine the bourbon, Cointreau, Peychaud's Bitters, and Angostura Bitters.
2. Fill the mixing glass with ice and stir until well-chilled.
3. Strain the mixture into a chilled champagne flute.
4. Top with champagne.
5. Garnish with an orange twist.

1. Chill both the Alizé and champagne in the refrigerator.
2. Fill a champagne flute halfway with the chilled Alizé.
3. Top off the glass with the chilled champagne.
4. Stir gently to combine the ingredients.
5. Serve immediately and enjoy!

1. In a shaker, combine the apricot brandy, lemon juice, and simple syrup
2. Shake well until combined
3. Strain into a champagne flute
4. Top up with champagne
5. Garnish with a slice of apricot

1. Fill a highball glass with ice.

2. Pour in the vodka, lemon juice, and grenadine.

3. Stir well.

4. Top up with champagne.

5. Garnish with a cherry.

1. Fill a rocks glass with ice.
2. In a shaker, combine the vodka, <Link href="https://amzn.to/4bchlyu" rel="nofollow">grapefruit juice</Link>, <Link href="https://amzn.to/3UmQB8J" rel="nofollow">lime juice</Link>, and <Link href="https://amzn.to/3OlaJE7" rel="nofollow">agave syrup</Link>.
3. Shake well until the mixture is chilled.
4. Strain the mixture into the glass.
5. Top with the champagne or sparkling wine.
6. Stir gently to combine.
7. Garnish with a slice of grapefruit or lime, if desired.

1. Fill a shaker with ice.
2. Add the gin, lemon juice, and simple syrup to the shaker.
3. Shake well until chilled.
4. Strain into a champagne flute.
5. Top with champagne.
6. Garnish with a lemon twist.

1. Fill a shaker with ice cubes.
2. Add Cointreau, lemon juice, and sugar syrup to the shaker.
3. Shake well until the outside of the shaker becomes frosty.
4. Strain into a chilled champagne flute.
5. Top up with champagne.
6. Garnish with a lemon twist.

1. Fill a shaker with ice.
2. Add the brandy, triple sec, and bitters.
3. Shake well until chilled.
4. Strain into a champagne flute.
5. Top off with champagne.
6. Garnish with a lemon twist.

• Fill a shaker with ice.
• Add 2 oz of gin, 1 oz of elderflower liqueur, 1 oz of lemon juice, and 0.5 oz of simple syrup.
• Shake well until chilled.
• Strain into a champagne flute.
• Top up with champagne.
• Garnish with a lemon twist.

1. Chill a cocktail glass.
2. Pour the apple brandy and raspberry syrup into a shaker with ice.
3. Shake well.
4. Strain into the chilled glass.
5. Top with champagne.
6. Garnish with a lemon twist.

1. In a cocktail shaker, combine the gin, elderflower liqueur, and lemon juice.
2. Fill the shaker with ice and shake until well chilled.
3. Strain into a champagne flute.
4. Top with champagne.
5. Garnish with a lemon twist.

1. Muddle the cucumber and mint leaves in a shaker.
2. Add the gin, lemon juice, and simple syrup.
3. Fill the shaker with ice and shake until well chilled.
4. Strain into a champagne flute.
5. Top with champagne.
6. Garnish with a cucumber slice and a sprig of mint.

1. In a shaker, combine the gin, lemon juice, and lavender syrup.
2. Fill the shaker with ice and shake until well chilled.
3. Strain the mixture into a champagne flute.
4. Top with champagne.
5. Garnish with a lemon twist and a sprig of lavender.

1. In a shaker, combine the gin, lemon juice, and spiced pear syrup.
2. Fill the shaker with ice and shake until well chilled.
3. Strain the mixture into a champagne flute.
4. Top with the champagne.
5. Garnish with a pear slice and a star anise.

1. Muddle the blackberries and thyme in a shaker.
2. Add the gin, lemon juice, and simple syrup.
3. Fill the shaker with ice and shake until well chilled.
4. Strain into a champagne flute and top with champagne.
5. Garnish with a sprig of thyme and a blackberry.

1. Muddle the raspberries in a shaker.
2. Add the gin, lime juice, and sugar.
3. Fill the shaker with ice and shake until well chilled.
4. Strain into a champagne flute.
5. Top with champagne.
6. Garnish with a lime wheel and a raspberry.

1. Muddle the basil leaves in a shaker.
2. Add the peach juice, gin, lemon juice, and simple syrup to the shaker.
3. Fill the shaker with ice and shake well.
4. Strain the mixture into a champagne flute.
5. Top up with champagne.
6. Garnish with a peach slice and a basil leaf.

1. In a shaker, combine gin, lemon juice, simple syrup, and pomegranate juice.
2. Fill the shaker with ice and shake well.
3. Strain into a champagne flute.
4. Top with champagne.
5. Garnish with a lemon twist and pomegranate seeds.

1. Chill your champagne and orange juice beforehand.
2. Fill a champagne flute halfway with chilled champagne.
3. Top with orange juice.
4. Garnish with an orange twist on the rim.

1. Pour 0.5 oz of Crème de Violette into a chilled Champagne flute.
2. Add 1 oz of St Germain Elderflower Liqueur.
3. Gently top off with approximately 5 oz of Brut Champagne.
4. Garnish with a single edible flower, placing it delicately on the surface of the drink.

1. Place a drop of Angostura bitters on a sugar cube and let it soak in.
2. Drop the bitters-soaked sugar cube into a champagne flute.
3. Slowly pour the Champagne over the sugar cube.
4. Finish with a splash of Campari, allowing it to blend slightly with the Champagne.

1. Fill a shaker with ice.
2. Pour in the vodka, cognac, lime juice, orange liqueur, and benedictine.
3. Shake well until the mixture is chilled.
4. Strain into a chilled glass.
5. Top with champagne.
6. Garnish with a twist of orange peel or a lime wheel.

1. Pour 3 ounces of chilled orange juice into each champagne glass.
2. Add ½ an ounce of blue curacao into each glass.
3. Top each glass with chilled champagne until full.
4. Garnish with a strawberry slice on the rim of the glass.

• Fill a shaker with ice cubes.
• Add 0.5 oz of Absolut Vodka, 0.66 oz of lime juice, 0.5 oz of gin, and 0.5 oz of simple syrup.
• Shake well to combine all the flavors.
• Strain the mixture into a wine glass filled with ice cubes.
• Top up with champagne.
• Garnish with a lime wheel.

1. Chill a coupe glass in the freezer.
2. Brew a cup of Earl Grey tea and allow it to cool.
3. In a mixing glass, combine:
   • 0.5 oz crème de cassis
   • 1 oz cooled Earl Grey tea
   • 3 oz Champagne
4. Add ice and stir gently until the mixture is chilled.
5. Strain the mixture into the chilled coupe glass.
6. Express a lemon peel over the glass and drop it in as a garnish.

1. Chill your glass in the freezer.
2. Muddle the mint leaves gently in the shaker.
3. Add Cognac, lime juice, rich sugar syrup, and Angostura bitters to the shaker.
4. Fill the shaker with ice and shake vigorously.
5. Fine strain into the chilled glass.
6. Top with chilled Brut champagne.
7. Garnish with a mint sprig or a lime twist.

1. Champagne: Pour 5 ounces of chilled champagne into a flute glass.
2. Stout Beer: Carefully float 2 ounces of stout beer on top of the champagne.
3. Oysters: Serve 3 fresh oysters on the side.
4. White Pepper: Offer a small bowl of ground white pepper.
5. Lemon Wedges: Include a few lemon wedges on the side.
6. Rye Bread: Accompany with a slice of cocktail rye bread.

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