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Everything’s Coming Up Bubbly! — Champagne Cocktails for Spring Sipping

by | Apr 18, 2021

photo/Jessie Lacey

Everyone is looking for a little optimism and color after an emotionally brutal winter. I decided to immerse myself in color, flowers, fresh fruit and herbs, and, of course, bubbly, to put together three cocktail recipes based on champagne and fruit. Champagne cocktails are fun, highly drinkable, and mix well with fruit. I chose to make all three at once in order to capture a beautiful photo, making a huge mess in the process. Totally worth it — each one was a feast for the eyes, and the taste buds.

BLOOD ORANGE SPRITZER

  • 3 blood orange slices
  • 1 oz freshly squeezed blood orange juice
  • 1 oz orange juice
  • ½ oz agave
  • champagne

Add one blood orange slice, blood orange juice, orange juice, and agave to a shaker and muddle. Add ice, shake, and then strain into a champagne flute. Use two blood orange slices placed inside the glass for a garnish, then top off with champagne.

STRAWBERRY MINT SPARKLER

  • 1 cup sliced strawberries
  • ⅓ cup granulated sugar
  • 2 Tbs water
  • lime
  • 5 mint leaves
  • 2 oz rum
  • champagne

First make the strawberry syrup by bringing the strawberries, sugar and water to a simmer. Simmer for 5 minutes, then strain into a container and let it cool in the fridge (or freezer). Next, pour 3 oz of the strawberry syrup into a shaker with 1 or 2 lime slices and the mint leaves, and muddle. Add the rum and ice, shake well, and strain into a highball glass over ice. Top with champagne and garnish with a strawberry and mint.

BLUEBERRY THYME POP

  • ½ cup blueberries, fresh or thawed
  • 2 sprigs thyme
  • ½ oz simple syrup
  • 1 oz lemon juice
  • 1 oz vodka
  • champagne

Add blueberries, thyme, simple syrup and lemon juice to a shaker and muddle. Add vodka and ice, and shake vigorously. Strain into a champagne coup and top with champagne. Garnish with a lemon peel and thyme.

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