Come Quickly, I’m Drinking Stars


Once upon a time, a monk named Dom Pérignon was making wine and couldn’t get rid of the bubbles. After tasting his fortuitous creation, he exclaimed, “Come quickly! I am drinking the stars!” This very happy accident is said to have occurred on this day in 1693.  The result? The cocktail that defines fabulous — champagne!

Here, we celebrate all things bubbly with a few of our favorite recipes for fizzy concoctions that use our drink du jour.

Sparkling Pear Float

Sparkling Pear Float2–3 medium scoops vanilla ice cream
Brandied cherries or fresh berries
1/2 ounce clove syrup (see below)
2 teaspoons orange marmalade
Brut Champagne, chilled

Spoon the ice cream into a saucer or highball. Add the desired amount of brandied cherries or fresh berries. In a separate cup or small bowl, mix together the Clove Syrup and orange marmalade, stirring well. Drizzle the orange-clove mixture over the ice cream and fruit. Top with chilled Champagne. Serve with a spoon. Serves one.

Clove Syrup

1 cup unrefined sugar
1 cup water
1/3 cup whole cloves

In a small saucepan over medium heat, combine all the ingredients and bring close to a boil, stirring constantly, then reduce heat to low and simmer for 20 minutes, stirring occasionally. Let cool at room temperature. Strain into a clean bottle, cover, and refrigerate until ready to use. The syrup will keep for up to 2 weeks in the refrigerator. Makes 1 cup syrup.

Recipe courtesy Kate Simon’s Tiny Bubbles, Chronicle Books, Adapted by Reign Media
Photo courtesy Sheri Gilbin.

Rossini Champagne Cocktail

Rossini Champagne Cocktail4 cups sliced fresh strawberries
3 tablespoons distilled water
3 tablespoons fresh lemon juice
1/3 cup white granulated sugar
1 chilled bottle of Prosecco or Champagne

Heat sugar and water over medium-high heat, stirring, until sugar dissolves. Remove from heat and purée with sliced strawberries and lemon juice until smooth. Strain and set aside liquid. Fill a chilled Champagne flute or wine glass a third of the way with strawberry purée and fill remainder with Prosecco or Champagne. Garnish with a strawberry.


St-Germain Cocktail

St-Germain Cocktail1 ½ Parts St-Germain
2 Parts Champagne
2 Parts Club Soda or Sparkling Wine

Stir ingredients in a tall ice-filled Collins glass, mixing completely. Think of Paris circa 1947. Garnish with a Lemon Twist.

Courtesy St-Germain,