A sparkling wine produced exclusively in the Champagne region of France using the traditional method of secondary fermentation in the bottle. Its signature effervescence and crisp acidity make it a classic cocktail component.

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 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 Manhattan variation from William 'Cocktail Bill' Boothby's 1908 book, topped with a splash of champagne. The sparkling wine adds effervescence and a celebratory lift to an otherwise classic stirred cocktail.

Boothby

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

Cassis Royale

A Victorian-era cobbler built on chilled champagne, orange liqueur, and muddled citrus over crushed ice, garnished with mint for a festive, orchard-fresh sparkler.

Champagne Cobbler

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 Victorian-era sparkling flip -- champagne shaken with a whole egg and a dash of sugar creates a velvety, effervescent cream.

Champagne Flip

A party-bowl classic stretching brandy, rum, and orange liqueur with lemon and champagne, pouring bubbly and bright with a citrus-forward, lightly boozy character made for a crowd.

Champagne Punch

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

The legendary Georgia punch in single serve -- three spirits (rye, cognac, rum) with lemon, sugar, and champagne in a powerfully convivial cup.

Chatham Artillery Punch Single

A gilded early American classic — cognac with orange liqueur and bitters shaken and served in a sugar-rimmed glass topped with champagne, a precursor of the French 75 family and a drink of unabashed Gilded Age opulence.

Chicago Cocktail

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 gin fizz elevated to Diamond status -- champagne replaces soda water for a celebratory sparkle alongside gin, lemon, and sugar.

Diamond Fizz

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

Audrey Saunders's modern classic lifts a mojito with aged rum, Angostura, and a Champagne top, producing a dressier, mint-kissed sparkler with oaked depth and effervescent shimmer.

Old Cuban

Pimm's No. 1 upgraded with Champagne -- the herbal-fruity British classic becomes a celebratory sparkling drink for summer garden parties.

Pimm's Royale

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 regal Victorian build of rye, maraschino, and muddled pineapple topped with champagne, yielding a bubbly, perfumed long drink that tastes like a spice-kissed fruit salad in a flute.

Prince of Wales

Dick Bradsell's 1980s London creation shakes vodka with lemon, crème de cassis, and simple syrup before a Champagne top, yielding a berry-stained, sparkling long drink that drinks like spring in a flute.

Russian Spring Punch

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

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

The house cocktail recommended by St-Germain Elderflower Liqueur and one of the simplest aperitifs imaginable — elderflower liqueur, Champagne, and a splash of soda water build into something light, floral, and irresistibly French.