According to FoodNetwork, when it comes to champagne cocktails, inexpensive alternatives work well, such as Cava, Prosecco or California sparkling wine, unless the flavor of the champagne is crucial such as in the Classic Champagne Cocktail.
Every brunch-goer’s morning goal, the mimosa is a staple everyone should know how to make. Use a 1:5 ratio of fresh orange juice to champagne, and top it off with a splash of triple sec.
Bellini’s are best made with fresh peach puree, but crème de peche (peach syrup) works just as well. Use a 1:4 ratio of syrup to Prosecco – the syrup is usually pretty sweet.
Another popular brunch cocktail is the poinsettia, made primarily with triple sec and champagne and a splash of cranberry to create the festive red coloring. Use a 1:4 ratio of triple sec to champagne.
Classic Champagne Cocktail
Slightly more complicated, the Classic Champagne Cocktail calls for a sugar cube soaked in bitters. Drop the sugar cube in a champagne flute, top it off with champagne and garnish with a lemon twist. This cocktail might require a higher quality champagne as the taste will be heavily noticed.
A tip for all champagne cocktails: To avoid fizzy overflow, always pour the mixers in first. Then, top off with champagne.