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Winter Champagne Cocktail

Winter Champagne Cocktail
Maureen Petrosky / TODAY

Chef notes

'Tis the season to pop a few corks. Anyone can pour sparkling wine, so how about making yours a little more special, not to mention delicious? A few tweaks to your bubbly game and you'll be throwing down with the best Pinterest pours out there. Cocktails don't have to be fussy, and this simple winter Champagne cocktail proves it.

Clementine's are abundant in winter, as are most citrus throughout the season. Use a sharp knife to make a nice fat peel, sans the pith (that white part) and squeeze the skin side all around the rim of your glass for a fragrant addition to your drink. Drop it in your glass along with some freshly snipped rosemary and add a squeeze of the clementine juice, along with a dash of orange bitters and your simple glass of bubbly becomes a winter wonder in a wink.


  • 1 ounce freshly squeezed clementine juice (grapefruit or orange work well too)
  • 1 fat peel clementine (grapefruit or orange work well too)
  • 2 dashes orange bitters
  • 1 sprig rosemary
  • 4 ounces sparkling wine, Champagne or Prosecco, chilled


In a Champagne flute or coupe, add your citrus juice. Squeeze your citrus peel to express the oils around the rim of the glass. Drop the peel into the glass. Add the bitters and the rosemary sprig and pour in the chilled bubbly.