17 Cocktails pétillants que vous pouvez préparer en quelques minutes

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 blender, combine the blueberries, lemon juice, and simple syrup. Blend until smooth.
2. Strain the blueberry mixture through a fine mesh sieve to remove any seeds and pulp.
3. Fill a champagne flute halfway with the blueberry mixture.
4. Top off the flute with chilled Prosecco.
5. Gently stir the cocktail to combine the blueberry mixture and Prosecco.
6. Garnish with a few fresh blueberries and serve immediately.

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. 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. Rim the champagne flute with sugar.
2. Pour the orange liqueur into the flute.
3. Top with champagne.
4. Garnish with an orange twist.

To make the Grinch Punch, follow these steps:

1. Chill Ingredients: Make sure the Sprite, fruit punch, and alcohol are chilled.
2. Sherbet Base: In a large punch bowl, add the lime sherbet.
3. Mix Liquids: Pour in the Sprite, green fruit punch, vodka, and white rum.
4. Stir Gently: Stir the mixture gently to combine.
5. Serve: Ladle the punch into glasses and serve immediately.

1. Fill a wine glass with ice cubes.
2. Pour in the green Chartreuse and lemon juice.
3. Add the Prosecco and top with soda water.
4. Gently stir to combine.
5. Garnish with a wheel of lemon on the rim of the glass.

1. Fill a glass with ice.
2. Pour 8 oz of ginger ale over the ice.
3. Add 1 teaspoon of grenadine.
4. Squeeze in the juice of a lime wedge.
5. Stir gently to mix.
6. Garnish with a maraschino cherry.
7. Serve immediately and enjoy!

1. Squeeze the juice from 4 fresh lemons to make approximately 1/2 cup of lemon juice.
2. Fill a glass with ice cubes.
3. Pour 2 oz of rose syrup over the ice.
4. Add the fresh lemon juice.
5. Top off with 8 oz of sparkling water.
6. Stir gently to mix the ingredients.
7. Garnish with a lemon slice or rose petals if desired.
8. Serve immediately and enjoy!

1. Fill a shaker with ice cubes.
2. Add 0.5 oz of lemon juice and 0.5 oz of simple syrup to the shaker.
3. Shake well until the mixture is chilled.
4. Strain the mixture into a champagne flute.
5. Top up with 3 oz of non-alcoholic sparkling wine.
6. Garnish with a lemon twist.

STEP 1

• Ice the rim of the glass or rub with sliced lime, then invert and coat with the Tajin seasoning.

STEP 2

• Pour in the freshly squeezed grapefruit juice, lime juice, and add ice to the glass. Add the grapefruit hibiscus tequila. Top with sparkling water or club soda and stir well.

STEP 3

• Garnish with a sprig of rosemary or mint and add some lime and grapefruit slices or wedges for a refreshing finish.

1. Juice the Mandarins: Start by juicing the fresh mandarins until you have about 1.7 ounces (50ml) of juice per cocktail. Strain the juice to remove any pulp.
2. Prepare the Glass: Take a chilled flute glass and fill it with the fresh mandarin juice, about one third of the way.
3. Add Prosecco: Gently pour the prosecco into the glass over the mandarin juice, filling it up to create the perfect Puccini cocktail.
4. Serve: Serve immediately to enjoy the cocktail's effervescence and fresh flavor.

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. In a shaker, combine the rye whiskey, elderflower liqueur, simple syrup, lemon juice, and apple juice with ice.
2. Shake vigorously until the mixture is well-chilled.
3. Double-strain the cocktail into a rocks glass filled with fresh ice.
4. Gently top with Champagne.
5. Garnish with diced apple cubes.

1. Add 1 1/2 ounces of tequila, 1 ounce of lemon juice, and 1/2 ounce of rich simple syrup into a shaker filled with ice.
2. Shake the mixture until well-chilled.
3. Pour 2 ounces of brut rosé sparkling wine into the shaker.
4. Strain the cocktail into a Collins glass filled with fresh ice.
5. Garnish with a lemon twist.

1. Add 1 1/2 ounces of reposado tequila, 1/2 ounce of Cointreau, 1/2 ounce of St-Germain, 1/2 ounce of blood orange juice, 1/2 ounce of lime juice, and 2 dashes of orange bitters into a shaker with ice.
2. Shake until well-chilled.
3. Strain into a wine glass filled with fresh ice.
4. Top with approximately 3 ounces of chilled rosé Champagne.
5. Garnish with a blood orange wheel.