Pink Champagne Cocktail
Brut sparkling wine poured over a splash of raspberry liqueur and cranberry for a pink, bubbly toast that serves four.
Updated: Nov 9, 2026
Why you'll like it
- Ready in about 5 min.
- Serves 4 — easy to halve or double.
- Easy level — everyday equipment only.
- Storage, freezing and reheating covered below.
This Pink Champagne Cocktail recipe takes 5 min and makes 4 servings. It is a three-part pour of well-chilled brut sparkling wine, a small measure of raspberry liqueur, and a little cranberry juice for color, built directly in the glass so the bubbles survive.
Helpful guides
Instructions
Chill the sparkling wine, liqueur, and juice in the refrigerator for at least 2 hours, and put four champagne flutes in the freezer for 10 minutes. Cold ingredients and cold glass keep the wine from foaming over.
Measure 1/2 ounce of raspberry liqueur and 1/2 ounce of cranberry juice into each chilled flute. Keeping the pours small leaves room for the wine and stops the drink from turning sweet.
Drop a sugar cube into each glass if using, then add 2 dashes of bitters. The sugar cube releases a steady stream of bubbles as it dissolves, and the bitters add a faint spice.
Tilt each glass and pour the sparkling wine slowly down the inside, filling to about three-quarters of an inch from the rim. Pouring down the side rather than straight in preserves carbonation.
Garnish with a raspberry and a lemon twist, stir once with a spoon handle, and serve immediately. Stir gently and only once, because each additional stir drives out bubbles.
Troubleshooting — fixes, not repeats
- If the drink foams over, the glass or the wine was warm. Chill everything thoroughly and pour slowly down the tilted side.
- If it tastes too sweet, cut the liqueur to 1/4 ounce per glass or use a drier cranberry juice. Extra brut wine pulls the sweetness back without changing the color.
- If the color is pale, more liqueur is not the answer. A splash of cranberry juice deepens the pink without adding more alcohol.
- If the bubbles die before the toast, the glasses were filled too early. Pour one glass at a time just before serving.
Make it your way
- For a nonalcoholic pink fizz, stir 1/2 ounce of raspberry syrup into 2 ounces of chilled cranberry juice, top with 4 ounces of club soda or a zero-proof sparkling wine, and garnish the same way.
- A kir royale style version uses creme de cassis in place of the raspberry liqueur.
- Swap the cranberry juice for pomegranate juice when you want a redder pour with more acidity.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
FAQ
Can I use Prosecco instead of Champagne?
Yes. Prosecco, cava, and other dry sparkling wines all work, and Prosecco gives a fruitier, softer drink. Use a brut or extra brut bottling so the sweetness of the liqueur stays in check.
Do I need the sugar cube?
No. The sugar cube is optional and adds sweetness plus a steady stream of bubbles as it dissolves. Skip it if the liqueur is already sweet or if you prefer a drier cocktail.
How far ahead can I set these up?
Measure the liqueur and juice into the glasses up to 1 hour ahead and keep them chilled, then pour the wine just before serving. Filled glasses go flat in about 10 minutes.