How to serve Champagne-Fresh Flavors Sure to Delight Your Party Guests!

Image: Velo Steve

You might think that “cold” and “in a glass” would be the perfect serving suggestions for this festive, sparkling libation and – for the most part – you’d be right. But, if you want to give your guests a real treat be sure to take notes on these fun and fabulous ways to serve up a cool glass of sheer class!

Peach Splash

This is fresh and fruity take on the classic Bellini. It makes a delicious brunch cocktail and a gorgeous party piece.

Blend fresh peaches with Schnapps and a hint of lime juice. Freeze the mixture for about an hour until it has a slushy consistency. Decant the mixture up to the halfway point of a tall glass and top up with chilled champagne. Stir and serve for a perfect peach of a cocktail!

Red Stockings

For a cheeky pink cocktail that will bring a flush to your guests’ cheeks this burlesque-inspired serving suggestion was served at Dita Von Teese’s variety show for Valentine’s Day. This hopelessly romantic cocktail is crisp, tart and perfect for an evening of indulgence.

Tip 50ml of Cointreau into 30ml of cranberry juice. Add a squeeze of lemon and shake the blend with ice. Strain the mixture into a flute glass and top up with freshly popped champagne. Serve with a garnish of fresh cranberries and a smile!

Champagne Floats with Raspberry and Lychee Sorbet

This decadent treat is a sensory revelation, combining the sharp chill of sorbet and the tingle of bubbles! This cocktail is a little more time-consuming but doubles up as a dessert that’d be a perfect end to a meal.

Puree 280g of frozen raspberries and a can of lychees until smooth. Press the puree through a fine sieve to get rid of any seeds and stir in a couple of drops of rosewater. Pour the mix into an ice cream maker and freeze until set for around twenty minutes and then transfer to the freezer for another hour or so until firm. Add a scoop of the sorbet into a glass of champagne and garnish the top with fresh raspberries

Menning Mimosa

This cocktail is a favorite of foodie guru Martha Stewart and combines the traditional sunny mimosa recipe with tangy orange liqueur.

For each glass combine a squeeze of lemon juice, two tablespoons of orange liqueur and about six tablespoons of orange juice. Mix together in the base of a Champagne flute and top up to the brim with sparkling white wine. Garnish with a couple of mint leaves and serve!

Image Source: Istelleinad

Garnishes: the final flourish!

For fun, fruity garnishes you could consider try topping your Champagne with a skewer of frozen fruits and berries, or for those with a sweet tooth wrap strawberry licorice laces into tightly coiled spirals and push a damp wooden skewer through the center to set.

Fresh strawberries and raspberries are wonderful in any instance and will soak up the flavor of the champagne beautifully while keeping a burst of their summery fruitiness intact.

Do you have any alternative serving suggestions for Champagne? Share your recipes and favorite garnishes by commenting below!

Elise Lévêque writes for Tanners Wines and loves nothing more than an excuse to get dressed up and host a dinner party for her nearest and dearest.