Liquor World Cocktail Lounge

Korbel Champagne Cocktails

Champagne Cocktail
6 oz. chilled KORBEL Champagne
1 cube sugar
Angostura® bitters
Lemon twist
Place sugar cube in the bottom of a champagne flute and soak it with bitters. Fill with KORBEL. Garnish with a lemon twist.


The Korbel Cosmopolitan
1 oz. KORBEL Brut Champagne
1/2 oz. DeKuyper® triple sec
1 oz. cranberry juice
Splash of lime juice
Pour all ingredients into a martini shaker, shake, then pour into a martini glass.

Korbellini
4 oz. KORBEL Blanc de Noirs Champagne
2 oz. peach schnapps or peach syrup
Slowly add schnapps or syrup to a large champagne-filled flute.
Korbel Royale
5 oz. KORBEL Champagne
2 tsp. Chambord® Black Raspberry Liqueur
Slowly pour Chambord into a large champagne flute. Top with KORBEL California Champagne. Garnish with raspberries, if desired.

Sparkling Margarita
4 oz. KORBEL Extra Dry Champagne
1 oz. Herradura® Silver tequila
Splash of Cointreau®
Splash of lime juice
Splash of orange juice
Frost rim of a martini glass with sugar. Add all ingredients and garnish with a lime slice.


Mimosa
4 oz. KORBEL Champagne
4 oz. orange juice
Top orange juice with KORBEL in a large champagne flute.

Korbel Bellinisimo
4 oz. KORBEL Brut or Extra Dry Champagne
2 oz. pear purée
1 oz. Chambord® Black Raspberry Liqueur
Stir purée and Chambord into a champagne-filled glass. Serve cold.

Natural Sparkler
KORBEL Natural´
1 oz. strawberry purée
Garnish with chocolate-covered strawberries.

Guadalajara Sunrise
1 oz. KORBEL Brut or Extra Dry Champagne
1 1/2 oz. Herradura® Silver tequila
1/2 oz. DeKuyper® triple sec
1 oz. orange juice
1 oz. lime sour mix* (or sweet and sour mix)
In a shaker with ice, mix all ingredients except champagne. Shake, strain into a martini glass and top with champagne. Garnish with a lime twist.
*Lime Sour Mix
1 cup sugar
2 cups water
2 cups fresh lime juice
Dissolve sugar in water and add lime juice. Refrigerate.

Korbel Grand Champ
4 oz. KORBEL Brut or Extra Dry Champagne
4 oz. fresh-squeezed orange juice
1 oz. Grand Marnier® liqueur
Mix orange juice and Grand Marnier together. Top with KORBEL.
Great for brunch.

Korbel Passion Fruit Mimosa
4 oz. KORBEL Champagne
1 tbsp. Grand Marnier® liqueur
3 tbsp. passion fruit juice or nectar blend
Combine Grand Marnier and juice. Top with KORBEL. Garnish with an orange peel twist.

Jingle Bell Natural
KORBEL Natural´ Champagne
Splash of Woodford Reserve®
Splash of DeKuyper® triple sec
Splash of cranberry juice
Shake over ice, strain into champagne flute and top with KORBEL Natural´ Champagne. Garnish with fresh cranberries or orange slices.


Korbel Poinsettia
KORBEL Champagne
1/4 oz. DeKuyper® triple sec
Splash of cranberry juice
Put triple sec and cranberry juice in a champagne flute and top with KORBEL.

Korbel Honeymooner
4 oz. KORBEL Brut Rosé Champagne
1 oz. Alizé® Red Passion™
1 oz. passion fruit purée
Stir all ingredients in a large champagne flute. Serve immediately.

Ambrosia
KORBEL Champagne
1 oz. applejack
1 oz. KORBEL Brandy
1 dash DeKuyper® triple sec
1 tsp. lemon juice
Mix all ingredients except champagne, then top with KORBEL Champagne.

Korbel Pink Lady
4 oz. KORBEL Brut Rosé
2 oz. pink lemonade
A little grenadine for color
In a tall glass pour KORBEL Brut Rosé. Add lemonade and ice. Add a splash of grenadine to make more pink.

Champagne Jubilee
1 1/4 oz. Amaretto
2 oz. cranberry juice
Chilled KORBEL Brut Champagne
Pour Amaretto and cranberry juice into a chilled champagne glass. Fill with champagne. Garnish with an orange twist.

Natural Mojito
4 oz. KORBEL Natural´
1 oz. mojito syrup*
2 oz. soda water
In a sugar-rimmed glass, combine ingredients over ice. Garnish with mint and sugar cane.
*Mojito Syrup
1 part water
1 part sugar
1 part mint
Bring water and sugar to a boil, then remove from heat. Add mint and steep for twenty minutes. Strain and pour into a glass container. Refrigerate until ready to use.

Korbel Krush
3 oz. KORBEL Champagne
2 oz. Chambord® Black Raspberry Liqueur
Shaved ice
Garnish with frozen raspberries.

Lemon Drop Sparkle #1
1 (12 oz.) can lemonade frozen concentrate, thawed
1 bottle of KORBEL Extra Dry Champagne
4 oz. Tuaca®
1 1/2 cups sparkling water
1 lemon, thinly sliced
1/3 cup lemon drop candies, crushed
In a pitcher, stir to combine lemonade concentrate, champagne, Tuaca and sparkling water. Using a slice of lemon, moisten the rim of each glass. Dip rim into crushed lemon drop candies. Pour in the champagne mixture and garnish with sliced lemons or lemon twist.

Korbel South Peach
6 oz. KORBEL Brut or Extra Dry Champagne
Splash of peach schnapps
Splash of cranberry juice
Slowly stir cranberry juice and schnapps into a large champagne-filled flute.

Lemon Drop Sparkle #2
1 1/2 oz. Tuaca®
1/2 oz. DeKuyper® triple sec
2 oz. sweet and sour mix
2 oz. KORBEL Brut Champagne
Lemon for garnish
In a shaker, mix the Tuaca, triple sec, and sweet and sour. Strain into a martini glass and top with KORBEL Brut. Garnish with lemon wheel or twist.

Lemonagne
3 oz. KORBEL Brut Champagne
3 oz. lemonade
1/4 oz. Chambord® Black Raspberry Liqueur
In a tall glass, pour KORBEL Brut and lemonade over ice. Top with Chambord.

Shady Lady
1 1/4 oz. Amaretto
2 oz. orange juice
2 oz. sweetened lemon juice
Chilled KORBEL Brut Champagne
Shake first three ingredients together and strain into a chilled champagne glass. Fill with champagne.

Korbel Spell
4 oz. KORBEL Brut Rosé
1 oz. Finlandia® Vodka
Cranberry juice
Dash of Chambord® Black Raspberry Liqueur
Orange slice
In a tall glass, mix KORBEL Brut Rosé, Finlandia Vodka and cranberry juice. Top with a dash of Chambord and an orange slice.

The Southern Orleans
1 oz. Southern Comfort®
1 oz. lemon sour mix
2 oz. chilled KORBEL Brut Champagne
1/4 oz. grenadine
1 cube sugar
Place sugar cube in a clean cocktail glass. Pour the Southern Comfort, lemon sour mix and the champagne into a cocktail shaker filled with ice. Shake well and strain into the glass with sugar cube. Add the grenadine on top but do not stir. Garnish with a lime wheel.

Blue Hawaiian
3 oz. KORBEL Brut or Extra Dry Champagne
2 oz. pineapple juice
1 oz. blue curaçao
In a champagne flute, pour KORBEL Brut or Extra Dry. Add pineapple juice and blue curaçao.

Caribbean Champagne
3/4 oz. light rum
3/4 oz. crème de banana
Chilled KORBEL Brut Champagne
Pour first two ingredients into a chilled champagne glass. Fill with champagne. Garnish with banana slices and/or a cherry.

Korbel Long Drive
3 oz. KORBEL Brut or Extra Dry Champagne
2 oz. lemonade
1 oz. blue curaçao
In a tall glass, pour KORBEL Brut or Extra Dry. Add lemonade, blue curaçao and ice.

Korbel Slingshot
3 oz. KORBEL Chardonnay Champagne
1 oz. Herradura® Silver tequila
Pour tequila into a glass. Add champagne and serve immediately.

Korbel Sorbet Punch
2 bottles KORBEL Brut Champagne
1 bottle white wine
1 quart lemon sherbet
Combine champagne and white wine in a punch bowl. Add lots of ice, then scoops of lemon sherbet. Garnish with frozen lemon slices. Makes about 22 servings.

Korbel Mimosa Punch
2 12-oz. cans frozen orange juice concentrate, thawed
2 quarts (8 cups) sparkling apple juice or ginger ale
3 750ml bottles KORBEL Brut Champagne
Ice mold*
*Ice mold
Chill all ingredients prior to mixing. Scoop the orange juice concentrate into a punch bowl. Stir to soften. Stir in the apple juice or ginger ale. Add the KORBEL and stir gently. Float the ice mold. Serve immediately.
Makes about 40 servings.

Korbel Champagne Punch
1 (10 oz.) package frozen sliced strawberries in syrup, thawed
1 1/2 cups apricot or peach nectar
1/4 cup lemon juice
2 tbsp. honey
2 (750ml) bottles KORBEL Champagne, chilled
1 pint Häagen-Dazs® Raspberry or Strawberry Sorbet
Fresh strawberries, sliced, if desired
Fresh mint leaves, if desired
In a blender container or food processor with metal blade, place thawed strawberries and syrup; blend until smooth. Pour strawberry purée into a large pitcher. Add apricot nectar, lemon juice and honey; stir to mix. Refrigerate until serving time.
To serve, pour mixture into a large punch bowl. Stir in KORBEL Champagne. Gently drop small scoops of Häagen-Dazs sorbet into punch. Garnish with sliced strawberries and mint, if desired. Sorbet scoops can be made ahead of time. Place scoops on wax paper-lined cookie sheet. Place in freezer until ready to serve.


Recipes & photos courtesty of Korbel.com

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