Champagne Three Ways


It’s the holiday season! It’s a great reason to slow down, enjoy life, and celebrate all that is near and dear to us. Nothing says celebration quite like a good bottle of bubbly! So let me help you infuse your next gathering with excitement and a celebratory atmosphere with these three ways to use champagne. 

Who wouldn’t love a champagne flute adorned with spun sugar, a cocktail that makes champagne the star, and a delightful gummy treat? These will be sure to wow your guests and bring a smile to anyone around. My tips and tricks will be helpful as you begin popping the bubbles.

Please share your champagne fun with me by tagging @justtryingrecipes on Instagram or Facebook.


• Choosing your Champagne

It’s all about preference

From Dry to Sweet: Extra Brut – Brut – Extra Dry – Sec – Demi Sec 

• Choosing your Glass

The Flute– ideal for Extra Brut, Brut, and Extra Dry. The cylindrical sides aid in preserving the most bubbles 

The Tulip– ideal for sweeter Champagne or even sparkling Rose and Prosecco 

The Coupe (my personal favorite)– A vintage feel with the wider mouth allowing the bubbles to dispense quickly giving a softer taste.

• Safely opening Champagne

Which means no popping bottles! 

Remove the foil wrapper around the cork. Place your thumb over the top of the cork and twist open the cage but do not remove it. While your hand is around the cork and cage, slowly twist the bottle until the pressure is released from the cork and you are able to remove the cork.

• Pouring Champagne

Tilting your glass at a 45 degree angle, slowly pour to prevent the champagne from overflowing. Fill to the widest part of the glass. 

Champagne Delicacy


  • Spun Sugar
  • 1 cup of granulated sugar
  • 1 tablespoon water


In a small saucepan on medium to low heat, stir water and sugar until sugar is dissolved then let the mixture slowly heat and caramelize. Do not stir as it begins to bubble. Continue heating until the color of the mixture begins to darken a bit, this should take approximately 8-10 minutes. One you have reached the desired color of a pale yellow/brown remove from the heat. 

Prepare your workspace with plenty of newspaper as the sugar can tend to be messy. Dip two forks held together (back to back) in the sugar syrup and as quickly as possible stretch the sugar syrup back and forth across a large, wide bowl. You’ll notice different textures as you increase speed. Gently gather the spun sugar and place it on top of your glass of champagne. 

*The spun sugar is best when used immediately.*

Not up for trying to make spun sugar? Other beautiful garnishes to try are: rock candy, cotton candy, fresh fruits and herbs such as rosemary and raspberries, or festive cocktail stirrers. 

Chocolate Champagne Cocktail with Chocolate Star Garnish


  • 1 bottle of chilled Champagne 
  • 1 bottle of chilled Chocolate Stout
  • Chocolate Candy Melting Chips
  • Gold Sprinkles 


Chocolate Stars:

Melt chocolate candy chips according to package directions. Once melted, pour into a piping bag allowing time to slightly cool. Line a large baking sheet with parchment paper to make sure the dried stars do not stick to the surface of the pan. With the piping bag over your parchment paper, cut a very small hole at the tip. Gently squeeze the piping bag to make the shapes of stars with the melted chocolate (or any shape you prefer). They do not have to be perfect, even abstract shapes will look great! While the stars are still wet, top them with gold sprinkles. Refrigerate until ready to serve. 


In a coupe glass, add 1/4 cup of chocolate stout and 1/4 cup of champagne. Gently rest the chocolate star on the rim of the glass for garnish.

*A great substitute for the chocolate star is to make a sugar rim dipping the rim of the glass into caro syrup then the gold sprinkles.*

Champagne Gummies


  • 3 tablespoons powdered unflavored gelatin
  • 1/4 cup water
  • 1 cup champagne
  • 2 tablespoons granulated sugar (optional)


Mix the water and the gelatin. Let sit for 5 minutes. In a small saucepan, bring the champagne to a boil (if using a dry champagne, stir in the sugar until it fully dissolves, you may skip this step if you do not prefer a sweeter gummy). Stir in the gelatin and whisk until dissolved. Set aside for 10-15 minutes to cool. Using a dropper fill silicone molds (pick your shapes, sizes, they come in many forms). Chill for 30 minutes or until firm. Remove the gummies from the molds and keep refrigerated until consumed.