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Recipe: Sparkling Pear Champagne Cocktail

This sparkling cocktail is the perfect way to ring in the New Year or any special occasion.

2 cocktails

2 oz pear juice (no added sugar)
2 oz Poire Williams (pear brandy)
8 oz chilled dry Champagne or sparkling wine (Prosecco or Cava)
thinly sliced fresh pear, for garnish (optional)

Pour the pear juice and Poire Williams into two Champagne flutes. Top with Champagne. Garnish with fresh pear slices.

~ Marla Meridith

Recipe: Blueberry and Bubbles Champagne Punch

Make this delicious Blueberries and Bubbles Punch recipe for New Year’s Eve, only a few ingredients make this the perfect cocktail!

8 cocktails

–blueberry syrup
1 cup fresh blueberries
1 cup granulated sugar
–for the punch
1 cup chilled St. Germain (elderflower liquor)
one 750ml bottle your favorite Brut Champagne
1 cup fresh blueberries
coarse sugar to rim glasses

Blueberry Syrup: In a medium sauce pan, combine 1 cup of water and 1 cup of blueberries. Bring to a light simmer until the blueberries start to burst and release juices. To make the process quicker, mash the blueberries on the edge of the pan with a wooden spoon. Reduce the heat, and pour the sugar and stir to dissolve. Turn off the heat, and let the syrup sit for an hour or so to cool. With a fine mesh sieve, strain out the solid ingredients. You can store this syrup in a well sealed glass jar in the refrigerator for up to 2 weeks.
Rim Champagne flutes with the coarse sugar.
Make the punch: Pour the St. Germain into a large punch bowl. Mix in the blueberry syrup. Pour the Champagne, let the bubbles subside and gently stir. Add in the fresh blueberries. Serve immediately so you don’t loose the bubbles.

You can also use Cava or Prosecco in this recipe.

~ Marla Meridith

Recipe: French 75 Cocktail

Serve this celebratory French 75 Cocktail recipe, a bubbly treat for any occasion! Great for New Year’s Eve or any time you crave a bubbly toast!

1 cocktail

1/2 oz lemon juice
1/2 oz simple syrup
1 oz gin
3 oz Brut Champagne

Fill a cocktail shaker with ice. Add the lemon juice, simple syrup & gin. Shake well & strain into a chilled champagne flute or coupe glass. Top with champagne. Garnish with a lemon twist & a few raspberries.

~ Marla Meridith

Recipe: Champagne Cranberry Sauce

Try this easy and delicious Champagne Cranberry Sauce recipe, it’s extra festive for the holidays! Champagne makes everything special, so why not in this fruity sauce!

8-10 servings

1 cup Champagne
2 bags fresh cranberries
1 1/2 – 2 cups white or brown sugar (depends on how sweet you like your sauce)
2 tablespoons fresh orange juice
pinch of ground cinnamon
pinch of ground ginger
1 tablespoon orange zest

In a medium sauce pan over medium heat, bring the Champagne and sugar to a low boil until sugar is dissolved.
Add the cranberries and bring to a simmer for about 15-20 minutes or until the berries start to pop. Mash them against the sides of the pan so they can release juices.
Once the cranberries are cooked down, add the orange juice, cinnamon & ginger.
You can blend this if you want a smoother sauce or not if you like your cranberry sauce a bit chunky. Pulse a few times until you get the consistency you like best.
Garnish with the orange zest.

~ Marla Meridith

Recipe: Sparkling Champagne Popsicles

These Sparkling Champagne Popsicles will the a hit at any party or celebration. Wow guests with these beautiful and delicious pops!

6-8 popsicles

1 bottle Champagne (Prosecco or Cava great too)
1/4-1/2 cup agave syrup (sweeten to taste)
mixed berries
fresh mint or basil
simple syrup to sweeten

Choose your popsicle molds. Fill one with water to see how much Champagne you will need per pop.
Pour the correct amount of Champagne into a large measuring cup. Let the bubbles relax. If you want sweeter pops, stir in some simple syrup to taste.
Place some berries & mint/basil into the molds.
Fill the molds with the Champagne, leaving 1/4 inch at the top of the mold so they don’t spill over.
Freeze for at least 3 hours or until frozen.
Take out of the freezer and let sit a few minutes at room temperature so they can easily release from the molds.

~ Marla Meridith

Recipe: Sparkling Apple Cider Champagne Spritzers



~ Marla Meridith

Cotton Candy Cocktails



~ Marla Meridith