Cocktails with sparkling wine or Champagne

    Mimosa

Mimosa

→One part champagne (sparkling wine) and one part orange juice

► Invented in 1925 at the Ritz hotel in Paris by Frank Meier

Buck’s Fizz

→ Combine one part with sparkling white wine or Champagne with two parts orange juice

Pour half the champagne into a glass, then orange juice and finally the rest of champagne

►Invented in 1921 at the Buck’s club

Bellini

→ Combine 3 ounces Prosecco with 2 ounces white peach puree

Add peach juice first then topping up with the champagne

►Invented in 1948 by Giuseppe Cipriani at the Harry’s Bar in Venice        

Black Velvet

→ Combine 4 ounces Guinness Stout beer with 4 ounces sparkling white wine or Champagne

Pour champagne into a beer mug then slowly pour the beer on top

►Invented in 1861 at the Brook’s Club in London

Kir

→ Combine ½ ounces crème de cassis (blackcurrants liqueur) with 2½ ounces white wine

Pour the crème de cassis then slowly add the wine

►Invented in Burgundy, France after Canon Felix Kir, who was a hero during Second World War

Kir cocktail variations:

Kir Imperial → Substitute crème de cassis for raspberry liqueur and Champagne for the wine

Kir Royale → Substitute Champagne for the white wine, serve in a Champagne flute.

Kir Breton → Substitute Breton cider for the wine

Kir Normand → Substitute Normandy cider for the wine

Kir Cardinale → Combine red wine with any fruit liqueur