12 Bubbly cocktails you can make in minutes!

1. Chill a champagne flute in the freezer for a few minutes to ensure the cocktail stays cold.
2. In a cocktail shaker filled with ice, combine the cranberry juice and orange liqueur. Shake well to mix.
3. Strain the mixture into the chilled champagne flute.
4. Top with the champagne, pouring slowly to avoid overflowing.
5. Gently drop a few fresh cranberries into the glass for added color and flavor.
6. Garnish with a sprig of mint, placing it on the rim of the glass or floating it on top of the cocktail.

1. In a blender, combine the blueberries, lemon juice, and simple syrup. Blend until smooth.
2. Strain the blueberry mixture through a fine mesh sieve to remove any seeds and pulp.
3. Fill a champagne flute halfway with the blueberry mixture.
4. Top off the flute with chilled Prosecco.
5. Gently stir the cocktail to combine the blueberry mixture and Prosecco.
6. Garnish with a few fresh blueberries and serve immediately.

1. Chill both the Alizé and champagne in the refrigerator.
2. Fill a champagne flute halfway with the chilled Alizé.
3. Top off the glass with the chilled champagne.
4. Stir gently to combine the ingredients.
5. Serve immediately and enjoy!

1. Chill a cocktail glass.
2. Pour the apple brandy and raspberry syrup into a shaker with ice.
3. Shake well.
4. Strain into the chilled glass.
5. Top with champagne.
6. Garnish with a lemon twist.

1. Rim the champagne flute with sugar.
2. Pour the orange liqueur into the flute.
3. Top with champagne.
4. Garnish with an orange twist.

To make the Grinch Punch, follow these steps:

1. Chill Ingredients: Make sure the Sprite, fruit punch, and alcohol are chilled.
2. Sherbet Base: In a large punch bowl, add the lime sherbet.
3. Mix Liquids: Pour in the Sprite, green fruit punch, vodka, and white rum.
4. Stir Gently: Stir the mixture gently to combine.
5. Serve: Ladle the punch into glasses and serve immediately.

1. Fill a wine glass with ice cubes.
2. Pour in the green Chartreuse and lemon juice.
3. Add the Prosecco and top with soda water.
4. Gently stir to combine.
5. Garnish with a wheel of lemon on the rim of the glass.

1. Fill a glass with ice.
2. Pour 8 oz of ginger ale over the ice.
3. Add 1 teaspoon of grenadine.
4. Squeeze in the juice of a lime wedge.
5. Stir gently to mix.
6. Garnish with a maraschino cherry.
7. Serve immediately and enjoy!

1. Fill a shaker with ice cubes.
2. Add 0.5 oz of lemon juice and 0.5 oz of simple syrup to the shaker.
3. Shake well until the mixture is chilled.
4. Strain the mixture into a champagne flute.
5. Top up with 3 oz of non-alcoholic sparkling wine.
6. Garnish with a lemon twist.

1. Chill a coupe glass in the freezer.
2. Brew a cup of Earl Grey tea and allow it to cool.
3. In a mixing glass, combine:
   • 0.5 oz crème de cassis
   • 1 oz cooled Earl Grey tea
   • 3 oz Champagne
4. Add ice and stir gently until the mixture is chilled.
5. Strain the mixture into the chilled coupe glass.
6. Express a lemon peel over the glass and drop it in as a garnish.

1. Chill your glass in the freezer.
2. Muddle the mint leaves gently in the shaker.
3. Add Cognac, lime juice, rich sugar syrup, and Angostura bitters to the shaker.
4. Fill the shaker with ice and shake vigorously.
5. Fine strain into the chilled glass.
6. Top with chilled Brut champagne.
7. Garnish with a mint sprig or a lime twist.

1. Add 1 1/2 ounces of reposado tequila, 1/2 ounce of Cointreau, 1/2 ounce of St-Germain, 1/2 ounce of blood orange juice, 1/2 ounce of lime juice, and 2 dashes of orange bitters into a shaker with ice.
2. Shake until well-chilled.
3. Strain into a wine glass filled with fresh ice.
4. Top with approximately 3 ounces of chilled rosé Champagne.
5. Garnish with a blood orange wheel.