Place a sugar cube in the bottom of a flute glass and add a few dashes of Angostura bitters. Fill with champagne and garnish with lemon twist.
Combine a splash of creme de cassis (black currant liqueur) with champagne.
Combine equal parts champagne and fresh-squeezed orange juice.
Combine 2 parts champagne or Prosecco with 1 part peach puree.
APRIL IN PARIS
Fill shaker with ice, 1 oz. Creme de Violette liqueur and ½ oz. simple syrup. Shake, strain into a glass and fill with bubbly.
Combine equal parts champagne and stout or porter beer.
Fill shaker with ice and add 2 oz. gin, 1 tsp. sugar and ½ oz. fresh lemon juice; shake well. Strain into a glass half full of ice and then top with champagne. Garnish with lemon slice.
BUBBLES ‘N’ BLUE
Combine equal parts champagne and Hpnotiq liqueur.
Pour ½ oz. ginger syrup (found in the gourmet aisle) into a glass and fill with bubbly. Garnish with fresh mint leaves.
Combine 1 oz. St-Germain liqueur and 1 oz. cranberry juice in glass; fill with bubbly.
Drop 1 sugar cube into a flute glass and add 1 oz. Hum Liqueur and 1 oz. ruby red or pink grapefruit juice; fill with bubbly.
Fill a shaker with ice and add 1 oz. pear vodka and 1 oz. pear-flavored liqueur. Shake well; strain into a glass, then add a splash of bubbly.
Pour ¾ oz. Midori liqueur into a glass; fill with champagne.