I made a classic champagne punch for a dinner party the other night and it was a big hit. Champagne (or prosecco for that matter) makes for such a festive start to a party. You can make a punch, or a classic champagne cocktail like a French 75, or offer mix-ins for guests to create their own bubbly beverage. This list of mix-ins from Better Homes and Gardens has some delicious options.
Cranberry-Cherry: Combine 3 cups cranberry juice, 1/4 cup Triple Sec, and 2 tablespoons maraschino cherry juice. For each serving, pour about 1/4 cup cranberry juice mixture into each champagne glass. Add about 1/4 cup Champagne, filling glass nearly to the top. Gently stir with an up- and-down motion to mix the drink without destroying the carbonation of the Champagne.
Gordal/QueenLavender Syrup: Heat equal parts sugar and water slowly in a saucepan to dissolve sugar. After the sugar dissolves and while the mixture is still hot, add a pinch of lavender; cover and steep up to 2 hours. Strain the syrup through a sieve. Refrigerate in a sealed container. Add a one-count pour into a flute of Champagne and add a lavender flower head as a stir stick.
Citrus Punch: Stir together one bottle of Champagne, 3/4 cup pineapple juice, one bottle of dry white wine, and 1/4 cup lemon juice. Place a sugar cube in each champagne flute and top with the Champagne mixture.
Cranberry Juice: Place one sugar cube in the bottom of a champagne flute, pour 2 tablespoons of cranberry juice over the top, and fill each glass with Champagne. Finish with a wooden skewer of fresh cranberries as a stir stick.
Pomegranate Juice: Splash 1 ounce of chilled pomegranate juice into 3 ounces of chilled Champagne. Float pomegranate seeds in champagne flutes, if desired.
Peach Puree: In a blender, combine one package of thawed frozen peaches with 1/4 cup sugar; blend until smooth. Stir in 2-1/2 cups orange juice and 2 tablespoons lemon or lime juice. Stir with a bottle of Champagne.
Ginger-Infused Syrup: In a small saucepan, combine 1/4 cup sugar, 1/4 cup light-color corn syrup, 1/4 cup water, and 3 tablespoons finely snipped crystallized ginger. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Stir in 1/2 cup vodka; cool to room temperature. Cover and chill for 4 hours or overnight. Strain to remove the candied ginger; discard ginger. Add a one-count pour into a flute of Champagne.
Brandy-Soaked Pomegranate Seeds: Soak pomegranate seeds in brandy for 4 hours. Float in a flute of Champagne.