Roman Tanasiev, beverage manager of ATTIKO Dubai, believes that champagne is no longer reserved solely for toasts and special occasions. Here, he explains why.

Reimagining champagne beyond celebration

Meanwhile, bartenders are using it to reinvent classics, replacing soda in a mojito or adding champagne to a fruit-forward Martini. As a result, flat champagne is no longer wasted; instead, it’s repurposed into vermouths, cordials or tinctures for sustainable mixology. This evolution marks a new chapter for champagne: from celebratory icon to versatile tool in creative cocktail design today.

Pushing boundaries with butterfly pea tea gin

For example, one of the most successful ingredients I’ve recently paired with champagne is butterfly pea tea–infused gin for complexity. Indeed, the gin’s delicate floral profile contrasts beautifully with champagne’s crisp effervescence, resulting in a vibrant, multi-layered and elegant serve. Furthermore, when citrus like yuzu or lime is introduced, the tea’s color shift enhances visuals while acidity balances the flavor. Altogether, this pairing reflects how bartenders are innovating with low-ABV cocktails that are visually striking, yet also well-structured and refined.

The French 75 revival: a classic reimagined

Currently, one leading champagne-based cocktail trend across Asia, soon influencing the Middle East, is the exciting revival of the classic French 75. Traditionally made with gin, lemon, sugar and champagne, today’s creative interpretations are far more inventive and tailored to diverse palates. Specifically, bartenders introduce regional ingredients like yuzu, hibiscus or saffron, often replacing gin with local distillates or agave spirits instead. Moreover, the cocktail’s bright acidity and sparkling finish make it especially well-suited for warm-weather menus across tropical and arid climates. Ultimately, this evolution reflects a broader trend: reimagining timeless classics to better align with modern palates and regional culinary influences.

Where champagne cocktails stand today

Although there is growing interest in champagne cocktails on casual menus, they are still primarily associated with celebratory dining moments. Indeed, the ritual of uncorking, the sound, anticipation and effervescence continue to carry symbolic meaning in today’s hospitality and bar settings. Therefore, bartenders are careful to preserve that sense of occasion, enhancing guest experiences without diluting champagne’s exclusivity or prestige. However, pairing trends are evolving, with champagne now joining spirits like aged rum or gin, increasing versatility while preserving its elegance.

The royal mojito elevated with champagne

A notable variation is the royal mojito, where champagne replaces soda water to introduce elegance and subtle complexity. The classic muddled mint and lime remain, while champagne adds gentle acidity and vibrant bubbles that enhance both aroma and texture. Popular in resort and beachside settings, this twist offers understated luxury without losing the mojito’s signature freshness. It’s a testament to how one refined substitution can elevate a casual favorite, appealing to both cocktail aficionados and laid-back guests.