Confessions of a Bartender: The Champ of Champagne. Indulge By Virgin Hotels @VirginHotelsChi Share Share On Facebook Share On Twitter Share on Google+ Share on LinkedIn 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 Snowglobe 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 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. Cheers!