Pink Platinum Champagne Cocktail

Want to know what can happen when you are too sick to barely function? Well…maybe your post draft for a New Year’s holiday cocktail went live for The Friday Cocktail without being complete, including no photo. Dying here a little bit but then again, I’ve been dying all week and absolutely, positively forgot to check this last night in my Tylenol Cold and Flu Medicine stupor. I awoke this morning and thought of it then and wasn’t lucky enough to have changed it back to a draft…so out it went, no photo, my notes and all. Oops.

Luckily I feel a tiny bit better today and I had all the ingredients ready to go and really wanted to share this cocktail for the upcoming New Year’s holiday, it really is a winner. Though it’s also funny…I’ve always called this a a ‘Double Platinum’ cocktail because it has both champagne and vodka in it and today is a bit different. As I often do, I used a Spanish Cava instead of Champagne. Not only are they often just as good but because they are not Champagne, both Cava and Prosecco can be found much more reasonably priced. Then I choose a pink Cava…another oops. Not quite the platinum of Champagne and vodka is it? So…just for this holiday, I’m offering a Pink Platinum Champagne cocktail but use whatever variety of sparking wine that suits you best!


I’ve made these before using other berries; so it’s a great cocktail for all year. Strawberries and raspberries are great in the spring and blackberries for a gorgeous summer drink but for this time of year I decided it had to be cranberries…with a sugared cranberry garnish. I recently made a batch of sugared cranberries for a cake topping and I’m so glad I tried a shortened version of making them then. So easy, so quick and so good…why wait overnight for them to macerate when you can have some made and ready to use in an hour? I thought you would agree!


Maybe I should not have but I did taste it. It was all I could do to not finish it, you know, to help a bit with dehydration from cold medicine? Not just gorgeous but I don’t think another fruit is so meant to be paired with some citrus partners like orange and lemon. Bright, light and not too sweet. Seriously great cocktail for the holidays…but don’t forget it next spring either!

Happy New Year!!

Pink Platinum Champagne Cocktail

Prep Time: 10 minutes

Cook Time: 4 minutes

Yield: 2 cocktails

Pink Platinum Champagne Cocktail

Gorgeous champagne cocktail with a hint of cranberry and citrus.


For the simple syrup and sugared cranberries:

1/2 cup water 1/2 cup sugar 1/2 cup cranberries

For the cocktail:

12 cooked cranberries 2 oz cranberry simple syrup 1.5 oz lemon juice 1 oz vodka 1 tsp fresh orange juice Champagne or Sparkling wine Sugared cranberries for garnish


To make the cranberry simple syrup and sugared cranberries for garnish:

Combine the water and sugar in a small pan. Cook until the sugar has dissolved and then add the cranberries and cook on medium low heat until some of the cranberry skins just start to pop and water starts to barely turn pink; 2-3 minutes. Remove from heat. Drain cranberries in a colander over a bowl and reserve the syrup. Remove half of the cranberries to use for the cocktails. Place sugar (I love a large crystal cake decorating sugar) on a cookie sheet and gently put the remaining cranberries on the sugar and roll them until coated. Let them stand in a single layer at room temperature until dry, about 1 hour.

To Make the Cocktail:

In a cocktail shaker, muddle the lightly cooked berries with the simple syrup and lemon juice. Add the vodka and orange juice and top with ice. Shake vigorously and strain into champagne flutes. Top with champagne and garnish with sugared cranberries.


Do not refrigerate the sugared cranberries; putting them in the refrigerator may ruin the hard shell of the sugar. Use immediately.