The tall, narrow champagne flute minimizes the drink's surface area to preserve carbonation and show off rising bubbles. It keeps sparkling drinks cold and elegant. Used for Champagne, Prosecco, and sparkling cocktails.

A Prohibition-era celebration drink treating a daiquiri with a champagne float and honey syrup, landing as a bright, fizzy, lightly floral toast with rum at its core.

Airmail

An Aperol-based Kir Royale -- Aperol's bittersweet orange poured into champagne for a celebratory pale-orange bubbly aperitivo.

Aperol Royal

A soft Venetian brunch classic from Harry's Bar pairing white peach purée with cold prosecco, drinking fizzy, pale-pink, and delicately sweet with stone-fruit aroma.

Bellini

A mourning-era pour of stout and Champagne layered into a single glass, drinking creamy and bittersweet with roasted-malt depth cut by fine bubbles.

Black Velvet

A rich Kir Royale with extra cassis -- darker, more intensely blackcurrant-flavored, with champagne's bubbles lifting the berry depth.

Cassis Royale

A 19th-century sparkler built on a bitters-soaked sugar cube filled with chilled Champagne, producing a slow-rising toast with spiced depth beneath every dry, biscuity bubble.

Champagne Cocktail

An elegant Belle Époque sparkling daisy — cognac, orange liqueur, lemon, and grenadine shaken and strained into a flute then topped with champagne for a celebratory, blushing, fizzing long drink of historic Parisian glamour.

Champagne Daisy

A colonial-era sparkler that floats ruby port over champagne with a touch of sugar and grated nutmeg, splitting the difference between celebratory bubbles and fortified richness.

Champagne Sangaree

The classic Sidecar with champagne topper -- Cognac, Cointreau, and lemon shaken and strained into a flute then topped with bubbles.

Champagne Sidecar

Puerto Rico's cherished holiday tradition blends white or aged rum with coconut cream, condensed milk, and warm spices into a silky, tropical answer to eggnog — rich, sweet, and unmistakably festive in every sip.

Coquito

Hemingway's notorious two-ingredient pour of absinthe topped with Champagne clouds milky-green and drinks bone-dry, with anise rising off every bubble.

Death in the Afternoon

A floral twist on the classic Mimosa -- elderflower liqueur joins champagne and fresh orange juice for a fragrant, festive brunch drink.

Elderflower Mimosa

A celebratory Champagne cocktail named for a WWI field gun, where gin, lemon, and sugar get topped with sparkling wine for a bright, dry, elegantly boozy toast.

French 75

The original cognac-based French 75, where aged brandy and lemon meet simple syrup before champagne lifts the glass into a rich, citrus-bright celebratory sparkler.

French 75 (Brandy)

An elegant Anglo-French celebration cocktail combining cognac and orange liqueur with fresh lemon and a generous pour of Champagne — a refined punch in miniature that has graced banquet tables since the Victorian era.

French Champagne Punch

An elevated Kir Royale that swaps crème de cassis for Chambord — French raspberry liqueur's berry sweetness turns the champagne flute a brilliant blush-red and adds a luxurious berry depth to the celebratory sparkling aperitif.

Kir Impériale

A French aperitif of Champagne lifted with a splash of crème de cassis, the blackcurrant liqueur lending a jewel-toned berry sweetness to dry bubbles.

Kir Royale

The brunch staple pouring equal parts Champagne and orange juice for a lively, fruit-bright sparkler that softens the wine's dryness and keeps the bubbles front and center.

Mimosa

A festive champagne cocktail built for the holiday season — the combination of cranberry juice and Champagne creates a vivid red color reminiscent of its namesake flower, brightened with a touch of orange liqueur.

Poinsettia

A Venetian breakfast sparkler of fresh mandarin juice topped with prosecco, delivering a sweeter, rounder Mimosa cousin with bright citrus perfume and soft bubbles.

Puccini

A two-ingredient Venetian brunch sparkler that tops prosecco with fresh strawberry purée, a pink-hued cousin to the Bellini with bright berry sweetness and lively bubbles.

Rossini

A long-lost Louisville hotel creation layering bourbon, orange liqueur, and a generous dose of two bitters beneath Champagne, drinking rich, spiced, and improbably complex.

Seelbach

The rediscovered 1917 Kentucky classic -- bourbon, Cointreau, and a spectacular seven dashes each of Angostura and Peychaud's topped with champagne.

Seelbach Classic

A Venetian dessert cocktail traditionally made with lemon sorbet, vodka, and Prosecco — this simplified version captures the same refreshing lemon-sparkling character and is served as a palate cleanser or digestif throughout northern Italy.

Sgroppino

Sloe gin poured into a champagne flute and topped with bubbles -- a rosy British Kir Royale variation with berry depth and fizz.

Sloe Gin Royale

The Southside elevated with champagne -- gin, mint, and lime shaken and strained into a flute, topped with sparkling wine.

Southside Royale

A Harry's Bar sparkler named for the Venetian painter, pairing ruby pomegranate juice with prosecco for a tart, berry-stained flute with gentle tannic grip.

Champagne Flute

About the Champagne Flute

27 Cocktails served in this glass