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 1960s Italian disco-era cocktail pairing aged rum and vanilla-forward Galliano with pineapple, lime, and Prosecco for a fizzy, sun-bleached tropical long drink.

Barracuda

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

Quebec's beloved Carnival drink, allegedly descended from voyageur campfire warmers, marries red wine and rye whisky sweetened with maple syrup and served steaming — a bracingly simple cold-weather ritual that tastes exactly like a January night in Quebec City.

Caribou

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

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

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

Diamond Fizz

The quintessential Yuletide cup whipping bourbon, dark rum, egg yolk, sugar, and cream into a rich, nutmeg-spiced custard that defines the holiday bar cart.

Eggnog

A glamorous 1930s Hollywood cocktail shaken at the Embassy Club — cognac and dark rum share equal billing alongside orange liqueur and fresh lime for a between-the-sheets-adjacent four-way balance of spirits and citrus.

Embassy Royal

A colonial Philadelphia punch of light rum, brandy, and peach brandy tempered by lemon and sugar, producing a deceptively strong, fruit-tinged bowl that once floored the founding fathers.

Fish House Punch

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

Douglas Ankrah's London-born passion fruit sensation, shaken into a frothy vodka sour and served beside a chilled shot of prosecco for dunking or chasing.

Pornstar Martini

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

The Paloma dressed up for a party -- fresh grapefruit and lime with tequila topped with prosecco for a celebratory Mexican spritz.

Prosecco Paloma

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

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

A Margarita elevated with prosecco -- the tequila, Cointreau, and lime base is topped with sparkling wine for a festive and fizzy finish.

Sparkling Margarita

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.

Tintoretto

Sparkling or fortified cocktails built for toasts and special occasions, typically featuring Champagne, Prosecco, or crémant.

Celebratory