Cocktails Made with Champagne
So, you love sparkling wine but were looking for something a bit different than just a simple glass of bubbles? How about one of these ideas?
Bellini
The original Bellini was created at Harry’s Bar in Venice. (That would be Italy, not California!) That recipe calls for a scant ¼ cup of purée of unpeeled white peaches quickly stirred with 2/3 cup of well chilled Prosecco and then served immediately.
In today’s world you’ll find all kinds of license has been taken with this recipe. Some places freeze the purée and then top it with sparkling wine; other recipes substitute other fruit for the peaches. I recently saw a recipe that called for pomegranate juice (the juice du jour…) and on a Food Network snippet heard Giada DeLaurentis say she uses mango or guava nectar. So to be true to the original recipe use peaches but if you are feeling creative just about anything will do!
Champagne Cocktail
The Champagne Cocktail is another easy way to spice up your champagne. You simple sprinkle several drops of Angostora Bitters on a sugar cube, drop the cube in a champagne glass and then fill the glass with Champagne or sparkling wine!
“Pink” Champagne
This is not Rosé, I’m talking about! This concoction may have a real name but I have never heard it. To make Pink Champagne simple add a bit of Chambord or Whidbey’s Loganberry Liqueur to a Champagne glass and then fill with Champagne or sparkling wine. Be careful not too add too much as you can easily make the drink too sweet. Start with just a little and then add more to get the taste you prefer.
Feeling Fruity?
Or, you can can’t go wrong by adding some sliced strawberries, a couple of raspberries or loganberries, or a slice of pear. All of these will add a bit of interest to the glass and, after sitting in the champagne for a bit, are wonderful to eat, too.
But maybe the bitters will help as their original use was intended to be medicinal! 
I’ve never heard of half this, much less tasted it. The bubbly tends to make me a little queasy but I’m interested in the bit about Angostora Bitters on a sugar cube in Champagne. It certainly sounds tasty.