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

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 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

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

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

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 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)

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

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

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

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