There’s more than one way to spritzify a spritz. From dry prosecco to spicy ginger beer to the queen of brunch herself, Champagne, we love ‘em all, mixed up with stronger spirits or stirred into low-ABV sippers.
Here, our favorite bubbly cocktails and how to make them.
If you’re in the mood for a Negroni but you’re looking for something to sip all afternoon long, look no further than the Americano. Originally called a Milano-Torino reflecting the drink’s Milanese origins, this 19th century classic predates its more popular, gin-laden variation. Embrace the glorious, fizzy combo of Campari and sweet vermouth.
The Italians have mastered the art of mixing bitter liqueur and sparkler. One of their greatest contributions to the cocktailing world is the Aperol Spritz, which calls for both soda water and prosecco along with lightly bitter Aperol for an ultra-refreshing cocktail that’s perfect for the sun-dappled Italian countryside—or your living room.
The sparkling cocktail to rule them all, this throwback aperitif from the early 19th century mixes dry Champagne with sugar and bitters for a balanced beauty of a beverage. It’s easy to see why this classic is still kicking.
While most fizzy cocktails get their froth from soda water or sparkling wine, the Gin Fizz gets an extra foamy boost from egg white along with soda. The fluffy, pillowy head takes the fizz far beyond its simple components of spirit, citrus and sweetener.
Gin is the usual suspect in this bubbly cocktail named for WWI-era artillery, though cocktail hipsters may opt to sub in Cognac to recreate this old school classic’s even older school original. No matter how you mix it, you can’t go wrong topping this drink off with a nice dry sparkling wine.
As the cocktail primarily associated with bottomless brunch, the Mimosa is all about excessive leisure. While your Champagne flute may not literally be bottomless, the recipe is so easy to whip up, you’ll hardly sweat mixing drink after drink. You don’t even have to stir.
Often wrongly considered a second draft of the Mimosa, the Bellini, with its sweet base of peach purée and affordable prosecco topping, has its own, separate origin story involving a great work of art. For real.
A G&T is entirely dependent on the quality of its two main ingredients: the gin and the tonic. Opt for bright, juniper-forward London dry gin and a small batch tonic, then add fresh lime juice for a superior take on the classic cocktail.
Other sparkling cocktails may have fan clubs, but the Paloma is so good it was named the national cocktail of Mexico, beating out its more well-known tequila-based brother, the Margarita. Good grapefruit soda is key to the Paloma’s success.
The mixture of white rum, lime, mint, sugar and soda is deceptively simple, but a Mojito really comes together when you combine everything just right. Muddle the herbs with care and the fruit with gusto, and you’re on your way to a minty sparkling paradise. No midnight flight to Havana required.
The Midori Sour is instantly recognizable by its bright green color, thanks to the honeydew-flavored Midori liqueur. Vodka gives the Midori Sour some heft, while lemon juice adds a bit of complexity and soda water lifts everything up to sweet-sour effervescent heights.
Coca-Cola is a go-to mixer at many house parties, but the Cuba Libre takes the commonplace soda to a new level by pairing it with white rum and lime. Opt for Mexican Coke, which uses real cane sugar, for a pan-Latin take on this Cuban classic.
While a classic Kir is made with crème de cassis and white wine, the addition of Champagne makes it a Kir Royale and firmly places it in the sparkling cocktail hall of fame. The sweet blackcurrant liqueur pairs wonderfully with the dry Champagne to create one of the world’s greatest pre-dinner drinks.