Cheers | The Flying Foodie

‘Tis the season for celebrating! And what celebration would be complete without champagne? Whether toasting in the New Year, hosting a holiday brunch or relaxing with good friends and family on Christmas Eve, mix it up with one of these easy champagne cocktails. Here’s to you!

Classic Champagne Cocktail

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Ingredients: (Serves one)

  • I sugar cube
 (or 1 teaspoon fine sugar)
  • 5-6 drops Angostura Bitters
  • Champagne
Lemon twist


Saturate sugar cube with bitters and drop into bottom of champagne flute. Fill up glass with champagne. Garnish with lemon twist.

Guava Mimosa

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Ingredients: (Serves one)

  • 1⁄4 cup guava juice
  • Champagne
  • Blackberries

Pour guava juice into a champagne flute,
and top with champagne. Stir if necessary. 
Garnish with blackberries.

Champagne Mint Julep

Cheers | The Flying Foodie | Aiken Bella Magazine

Ingredients: (Serves one)

  • 3-4 mint leaves, plus more for garnish
  • 1⁄2 teaspoon simple syrup* (or 1 teaspoon ne sugar)
  • 1 oz. bourbon
  • Shaved ice
  • Champagne

In a cocktail shaker or small measuring cup, combine mint leaves with simple syrup and bourbon. Muddle (mix very well, breaking up mint leaves) and strain into a champagne flute or mint julep cup. Add shaved ice and champagne. Garnish with mint leaves.

*Simple Syrup recipe: In a small pan over medium heat, combine 1 cup
of sugar and 1 cup of water. Stir to dissolve sugar and bring to a boil for 3 minutes. Let cool and pour into a container. Refrigerate and use as needed. Can be used to flavor iced tea and lemonade.

Kir Royale (a champagne and raspberry cocktail)

Cheers | The Flying Foodie | Aiken Bella Magazine

Ingredients: (Serves one)

  • 1⁄2 teaspoon Chambord (or raspberry liqueur)
  • Champagne
  • Raspberries, optional

Pour Chambord into a champagne flute and top with champagne. Garnish with raspberries.


Chef Belinda Smith-Sullivan is a food writer, personal chef, and pilot who enjoys exploring the “off the 
beaten path” culinary world. Her love of cooking and entertaining motivated her to give up a corporate career to pursue a degree in Culinary Arts from Johnson & Wales University. Now living in Aiken, she currently markets her own spice line called Chef Belinda Spices. She is a member of Les Dames d’Escoffier, Charleston chapter, a philanthropical organization of women in the foodservice industry.