10 champagne cocktails you can make in minutes

Blend your favourite chilled champagne with 2 tsp brandy, 2 dashes bitters and a sugar cube to make this super-simple yet sophisticated champagne cocktail. Garnish with an orange twist to serve.

2. Mango Bellini

Prep: 10 mins
Serves: 2

Peel and chop ½ a very ripe mango and put it into a blender with 100ml champagne, blend to a smooth purée then divide between 2 champagne flutes. Top with more chilled champagne, pouring it slowly to avoid overflowing, then serve.

3. Buck's fizz

Prep: 5 mins
Serves: 2

Pour 50ml of orange juice into glasses, then very slowly top up each glass with 100ml champagne.

4. Sgroppino

Prep: 5 mins
Serves: 1

Put 2 tsp lemon sorbet into the bottom of a champagne flute. Pour over 1 tsp vodka then top with champagne.

5. Aperitivo spritz

Prep: 5 mins
Serves: 1

Drop a few ice cubes into the bottom of a wine glass. Pour 50ml aperitif (such as Aperol or Campari) into the glass followed by 25ml sparkling water and then fill up the glass with champagne.

6. Porter & champagne

Prep: 5 mins
Serves: 1

Half-fill a champagne flute with porter or a light stout then top up with chilled champagne.

7. Raspberry fizz

Prep: 5 mins
Serves: 1

Put four raspberries in a mortar and crush with a pestle. Scoop the crushed raspberries into a champagne flute then top with 25ml raspberry liqueur (such as Chambord) then top with chilled champagne.

8. Winter spritz

Prep: 5 mins
Serves: 1

Swap the prosecco in this festive spritz with champagne. Blend 50ml Italian-style apéritif (such as Aperol), 50ml cherry liqueur, 25ml triple sec, 1 tsp of syrup from a maraschino cherry jar (or use 1 tsp sugar syrup), then top up with champagne to finish. It's a Christmassy twist on a spritz, perfect for festive celebrations. Garnish with a cherry to serve.

9. Kir royale

Prep: 5 mins
Serves: 1

Pour 1 tbsp crème de cassis into the bottom of a champagne flute. Top with chilled champagne and garnish with a fresh or frozen blackberry.

10. French 75

Prep: 5 mins
Serves: 1

Pour 1 tbsp lemon juice, 1 tsp sugar syrup and 50ml gin into a cocktail shaker then fill up with ice. Shake well then strain into a champagne flute. Top with a little champagne, leave to settle (as it will bubble up) then fill up with more champagne. Swirl gently with a cocktail stirrer then garnish with a strip of lemon zest if you like.

Looking for more inspiration?

Try more classic cocktail recipes
Check out our drinks section
See the results of our prosecco taste test

What's your favourite way to serve champagne? Leave a comment below...