Confessions of a Bartender: The Champ of Champagne.

By Virgin Hotels

It’s cold outside and trust us, we feel you… but that shouldn’t stop you from celebrating into the new year! It’s 2016 and frankly, champagne for breakfast is perfectly acceptable.  But we can’t let you drink straight champagne; where’s the fun in that?  Our Head Bartender, Jon, shares his five favorite champagne cocktail recipes straight from The Commons Club.


Sgroppino Natale
Glassware: Coupe
Fill the 2/3 of the glass with cranberry granita
Add ¾ oz Amaretto
Top with sparkling wine or champagne (a rose would be nice too)
Spoon a little loosely whipped cream over the top.
Garnish with orange zest


Classic French 75
Glassware: Flute or Coupe
1 oz Cognac
½ oz Lemon Juice
½ oz Simple Syrup
Shake and strain into glass.  Top with champagne.  Garnish with a lemon twist
Classic French 75Snowglobe
Glassware: Flute
Place a rosemary sprig into glass
1 oz Silver Flake Vodka
½ oz St. Germain
½ oz Lemon Juice
2oz elderflower tonic
2oz Champagne
Blend vodka with silver leaf until flakes are fine.  Add vodka and St. Germaine to glass, and top with tonic and champagne.


Velvet Punch
Glassware: Highball
1 oz Bourbon
¼ oz Allspice Liqueur
¼ oz Hazelnut Liqueur
~2oz Sam Smith Organic Chocolate Stout
~2oz Champagne
Velvet Punch

Cold Front Fizz
Glassware: Highball
1 ½ oz Gin
¾ oz Lemon Juice
½ oz White Crème de Menthe
¼ oz Parfait Amour
Egg White
Dry Shake first, followed by shaking with ice and strain into glass.
Top with sparkling wine.


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