Champagne Flute

This mashup of a Bellini and a French 95 is rich and nutty, and requires a serious amount of practice to get the texture and complexity just right.

An opera for the palate, and a decent way to warm up your voice before karaoke night.

The basil lends a pleasant touch of anise, while the lemon thyme allows the vermouth to articulate a sweet, citric note that complements the gin.

A Paloma that put on a tuxedo. Two grapefruits and a bottle of Champagne.

A sugar cube, bitters, and patience while the bubbles do the work.

Gin sour, lengthened with champagne. Named for a field gun, which tells you how it lands.

Two parts champagne to one part orange juice, and no reason to complicate it.

Peach puree and something sparkling. Venice in a flute, and it takes a minute.

Strawberry tea vodka and passion fruit under Prosecco. Upside down in a good way.

Coconut rim, brown-butter-washed spirit, sesame oil. Every ingredient is doing something technical.

Rum, elderflower, and Peychaud's under Champagne. Small, pink, and dangerous.

Rum and pineapple with Galliano behind it, lengthened with prosecco.

Blackcurrant in the bottom of the flute and champagne on top. One part to five.

Bourbon and white crème de cacao, sharpened with lemon. Served in a flute.

Rum and vodka blended with apricot and grenadine, served up in a flute.

Absinthe topped with cold champagne. It goes cloudy the moment the wine hits it, and that is the drink telling you it is working.

Blended strawberries under cold sparkling wine. The Bellini with the peach swapped out, and it behaves the same way.

Pomegranate juice under sparkling wine. Same idea as the Bellini, deeper in colour and drier on the finish.