Shake all ingredients except the champagne in a cocktail shaker with ice. Shake well for 10-15 seconds or until the outside of the shaker becomes frosted. Strain into salt rimmed cocktail glass, then top up with champagne. ...

The mimosa recipe as we know it is believed to have been invented at the Hôtel Ritz Paris by Frank Meier, in about 1925. Combine 1 part champagne with a part orange juice in a champagne flute. If you swap the champagne for Sparkling White Wine it becomes a Bucks Fizz - a traditional drink to have on Christmas morning. ...

In a cocktail shaker with ice, add the vodka, and raspberry and orange juice. Shake until well frosted and strain into a champagne flute. Top up with champagne and garnish with raspberries. ...

Add the creme de cassis to the bottom of the wine glass and top up with champagne. The classic Kir Royale! ...

The original recipe for this amazing drink uses No. 3 Gin, Bols Apricot Brandy, Okanagan Spirits Taboo Absinthe and Moet & Chandon Brut Champagne. Combine the gin, brandy, sugar syrup and lemon juice over ice in a cocktail shaker, and shake until the outside of the cocktail shaker becomes frosted. Mist the glass with absinthe, then fine strain the mixture into the glass and top up with champagne. ...

Shake all ingredients except the champagne in a cocktail shaker with ice. Shake well for 10-15 seconds or until the outside of the shaker becomes frosted. Strain into champagne flute and top up with the champagne. ...

Muddle the mint leaves and light rum in a mixing tin. Add the dark rum, sugar syrup, lime juice and a dash of Angostura Bitter. Shake well with lots of ice and strain into a lowball glass. Top up with the champagne and gently stir the mixture. Taste and if necessary add a touch more sugar syrup or lime juice. ...

Stir the sugar syrup, lemon juice and gin into an ice-filled collins glass. Strain into a champagne glass and top up with Champagne. Garnish with a lemon slice. ...

Created by Danielle Tatarin of The Designer Cocktail Company, and featured in BC Liquor 'Taste' magazine under an article for signature wedding cocktails. In a cocktail shaker with ice, shake up the vodka, absinthe, coconut water syrup and the lemon bitters. Strain into a champagne flutre and top up with champagne. Garnish with some grated lemon zest. ...

Invented at Harry's Bar in Venice during the 1930's, this cocktail was originally made using sparkling Italian white wine, and in many parts of Italy it still is made that way. Popular tradition however has switched the wine for champagne. A simple classic - add the peach juice into the bottom of a champagne flute before topping up with the champagne. ...

Pour the cranberry juice into a champagne flute before adding in the champagne. Float on top your orange liqueur and serve with a garnish of orange peel. The classic - and best - poinsetta. ...

In the glass add the bitters, whiskey and ice. Top with the champagne and stir. Garnish with some maraschino cherries and an orange slice, before layering the Pernod on top. ...

Shake the gin, juices and elderflower syrup in a cocktail shaker with ice. Shake well for 10-15 seconds or until the outside of the shaker becomes frosted. Strain into champagne flute and top up with champagne. A great cocktail with a great 'wow' factor. ...

A nice winter spiced take on the classic French 75. Shake all the ingredients except the champagne in a cocktail shaker with ice. Strain into a champagne flute before topping up with champagne. Garnish with an orange twist and serve - delicious. ...

Add Chambord to the bottom of the glass and top with champagne. Float with raspberries. ...

Add the stout into a champagne flute then top up with champagne. ...

Pour all the ingredients except the champagne into a shaker with ice. Shake well then strain into chilled champagne flute before topping up with champagne. Garnish with a grating of nutmeg. ...

Stir the ingredients in a mixing glass with ice. Strain into a chilled champagne flute before topping up with the champagne. ...

Pour 1tsp of sugar and 2 drops of Angostura Bitter into a highball glass with ice. Add some ice and ¾oz of Cognac. Pour in 4oz of champagne and top with ¼oz of DOM Benedictine. ...

In a cocktail shaker with ice, shake up the limoncello with the cointreau. Strain into a champagne flute and top up with the champagne. Garnish with a lemon peel twist and serve. ...