Bar Talk: Sparkling cocktails

By Published: December 27, 2018 10:39 AM CT

A bottle of bubbly is all but required for New Year’s Eve, but you don’t have to drink it straight if you prefer it extra. A Champagne cocktail is always appreciated, and we have a few for you to try.

If you like a mimosa, give it a nighttime spin and swap the OJ for Grand Marnier. If The Last Word is your cocktail (mine too), go with The Blur — and take heed: it’s named such for a reason. Moderation is the key.

Want something a bit light and frothy? Turn to sorbet for a fun twist. And a favorite of mine is made with homemade pear-ginger preserves. You can cheat a little and make a syrup with the fruit instead; no need to preserve if you’re using it right away.

Happy New Year! Enjoy your holiday and may 2019 be the best year yet.


The Blur


1 ½ ounces Chartreuse

1 ½ ounces Maraschino liqueur

1 ½ ounces lime juice

Sparkling wine


Shake Chartreuse, Maraschino and lime juice; strain into two champagne flutes and top with sparkling wine. (Or serve over ice in a cocktail glass, if preferred.)

Source: seriouseats.com


Grand Royal


1 part Grand Marnier

4 parts sparkling wine


Pour Grand Marnier in bottom of champagne flute and top with sparkling wine. 

Source: esquire.com


Champagne Sorbet


1 scoop sorbet (we used blood orange)

Sparkling wine


Put a scoop of sorbet in bottom of glass and top with wine. Note: Because we used blood orange, I added a splash of Solerno blood orange liqueur.

Source: Drew Wooten, Alchemy


Sparkly Pears


1 spoonful pear-ginger preserves

Sparkling wine


Put a spoon of pears, with syrup, in bottom of glass and top with sparkling wine. To make preserves: Peel and thinly slice 1 pear and add to small saucepan with 5-6 pieces of candied ginger, slivered. Add 1 teaspoon finely minced fresh ginger, 1 cup sugar and 1 cup water. Bring to a boil to dissolve sugar, then simmer for about 20 minutes, until liquid is reduced and a bit syrupy. Cool, then use in cocktails.

Source: Jennifer Biggs



Bar Talk Sparkling cocktails
Jennifer Biggs

Jennifer Biggs

Jennifer Biggs is a native Memphian and veteran food writer and journalist who covers all things food, dining and spirits related for The Daily Memphian.

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