Sparkling Wine

Bright, bubbly, and hard to resist, a well-made peach bellini is a thing of beauty.

The elegant three-ingredient classic Champagne cocktail makes every glass feel like a special occasion.

Although sbagliato is Italian for “mistake,” this take on the sparkling aperitivo has very deliberate intentions with its use of vanilla and cacao nibs.

With lemon juice, gin, and sparkling wine, the French 75 makes any cocktail hour feel like a special occasion.

The classic mimosa requires just sparkling wine and orange juice—just make sure it’s freshly squeezed.

This fizzy brunch cocktail has a touch of savory aquavit and a bitters-soaked sugar cube.

Bourbon and peach come together in this Southern take on a French 75.

This vegetal take on the French 75 uses lime, cucumber, and celery bitters.

Bold cranberry mingles with bittersweet Cynar in this bitter and bubbly variation on the spritz cocktail.

Delicately apricotty, this easy spritz can be made with or without Aperol. 

The classic Aperol spritz recipe on the back of the Aperol bottle calls for three parts Prosecco (or other sparkling wine), two parts Aperol, and a splash of soda. The concoction is fizzy and vibrantly orange in flavor, softly sweet and just a tiny bit bitter—perfect for sipping before dinner as an aperitivo. Earlier versions of the spritz used Select, which some tasters find more complex, or Campari, which is quite a bit more bitter and bracing. But you can spritz with whatever bittersweet liqu.…

Audrey Saunders created this sparkly hybrid of a French 75 and a mojito at her bar, New York’s Pegu Club.

This is an especially refreshing take on the cosmopolitan cocktail. You can batch the cosmo mix up to 10 hours in advance to cut down on last-minute fuss at your next cocktail-worthy occasion. (If you’d like to mix it together earlier than that, add the lime juice at the last minute.) To retain maximum fizz, pour the chilled club soda and sparkling wine into each ice-filled glass first—then you don’t need to rigorously stir to mix the bubbles into the heavier cocktail base. This recipe makes eno.…

I created this sparkling cocktail for the menu at Keith McNally’s Morandi Italian restaurant.

This winter cocktail is bright and fizzy, spicy with ginger, and smoky with Scotch. Think of it as a Penicillin, gone extra-festive.

This festive, refreshing cocktail balances bittersweet Campari with tart, unsweetened 100% cranberry juice. The drink’s tartness and bitterness awakens the palate for whatever you’ve got cooking.

This cocktail is a sort of marriage between a French 75 (a classic drink that combines gin, citrus, and Champagne) and a Negroni.