Matthew Kelly

Entertaining
Champagne Ice Cubes Make Bubbly Cocktails Better

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There are several reasons why you should make Champagne ice cubes. First, they keep your bubbly chilled in the glass. Second, they let you instantly chill room-temp Champagne, freeing up fridge space. Third, they’re beautiful. Your ‘Gram cred just went nuclear. Lastly, Champagne ice cubes are a great substitute for the liquid stuff in your favorite Champagne cocktails.

Making Champagne ice cubes couldn’t be easier. Simply pour Champagne into an ice cube tray that makes 1-ounce cubes and freeze overnight. You can simply add Champagne ice cubes to a flute and let them melt for an extra cold glass of bubbly. But we much prefer them served in our favorite Champagne cocktails. If you use the proper tray, one cube is equal to one ounce of champagne.

Matthew Kelly / Supercall
This low-ABV brunch favorite is easy to make and one of our favorite hair of the dog hangover helpers. Simply add four Champagne ice cubes to a flute and top with two ounces of OJ.

The Essentials

Orange Juice
Champagne
Matthew Kelly / Supercall
They say 300,000 Aperol Spritz cocktails are consumed daily in Italy’s Veneto region alone, but we’d wager none are made with ice cold prosecco cubes.

The Essentials

Aperol
Prosecco
Soda
Matthew Kelly / Supercall
This is our favorite Champagne cocktail of the lot because the Champagne cubes and sugar cubes are an arty stunner when stacked in the glass. Add three Champagne ice cubes to a flute, plop a sugar cube on top and dash in the bitters. Add a little liquid bubbly to get it melting faster.

The Essentials

Sugar Cube
Bitters
Champagne

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