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Fruity Champagne Cocktails recipes all year party drinks

Fruity Champagne Cocktails

Extra chic, extremely tasty champagne cocktails to help you kick off 2017 right!

Enjoy stylish, flavorful and bubbly champagne cocktail recipes all year round.

Clementine Cranberry Prosecco Cocktail

champagne cocktails

An easy-to-make Clementine Cranberry Prosecco Cocktail  sweetened with a homemade honey-sweetened cranberry and rosemary simple syrup.


To make the Honey-Sweetened Cranberry Simple Syrup:
1 cup honey
1 cup water
1 cup of fresh cranberries, chopped – plus more to use as garnish
1 sprig of fresh rosemary, plus more to use as garnish
“!To make the cocktail:”
1 ½ cups freshly squeezed Clementine juice, from 10-12 Clementines
1 bottle Lunetta Prosecco


To make the Honey-Sweetened Cranberry Simple Syrup: Place honey, water, and cranberries into a saucepan. Let it cook in medium heat until the honey is fully dissolved, 4-5 minutes. Off the heat add the rosemary and let it sit for 15-20 minutes. Strain the mixture and discard the cranberries and rosemary. Let the mixture cool completely.
When ready to serve, place a tablespoon of the simple syrup in a champagne flute. Fill each flute with clementine juice until it is half full and top it off with Lunetta Prosecco.
Garnish each flute with a sprig of rosemary and a few fresh cranberries.
Serve immediately.


Strawberry Lime Champagne



1 and ½ cups strawberries
1 lime
1 bottle champagne


Chill flutes in the freezer for about 15 minutes.
Puree strawberries in a food processor.
Squeeze one lime into the processor and mix.
If you want to serve it cold, chill it in the freezer for 15 minutes or at least for 1 hour in the refreigerator.
Fill ¼ of flutes with strawberry and lime mixture. Pour a little champagne over it. Give it a stir with a spoon and carefully fill the rest of the glasses with champagne.
Garnish with fresh strawberries and serve.


Raspberry and Pomegranate Rosé Cocktail



For the mint infused honey simple syrup:
1 cup honey
¾ cup water
¼ cup fresh mint, rinsed and leaves torn – plus more as garnish
For the cocktail:
1 cup ice
¼ cup gin
½ cup unsweetened pomegranate juice
Juice of a fresh lime
1 cup fresh raspberries
¼ cup pomegranate seeds
Casal Garcia Sparkling Rosé


To make the mint infused honey simple syrup: Place honey and water in a heavy-bottomed saucepan over medium heat. Bring it to a boil; making sure that the honey dissolves completely. Off the heat, stir in the mint leaves and let it cool completely. When cooled, fish out the mint leaves from the simple syrup and set aside.
To make the cocktail: Place ½ cup of the simple syrup, ice, gin, pomegranate juice, and lime juice in a cocktail shaker. Close the shaker and mix well to combine. Taste for sweetness and add the rest of the simple syrup, if you prefer it to be sweeter. If not, reserve it for another use.
Divide the raspberries and pomegranate seeds in between 4 cocktail glasses. Strain the cocktail mixture over the fruit. Top it off with Casal Garcia Sparkling Rose. Garnish with mint leaves and serve.



Have a lovely Day!!!

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