Unless you're making a drink where the flavor of Champagne really matters (like the Classic Champagne Cocktail), generally, inexpensive alternatives such as Cava, Sekt, Prosecco or California sparkling wine work well.

Always pour the mixers in first, then top off with champagne to avoid fizzy overflow.

This one's a brunch classic. Increase the flavor by using a ratio of 1 part freshly squeezed orange juice to 5 parts champagne. Then add a splash of triple sec.

The fancy cousin to the made-with-white-wine Kir, the Kir Royale consists of a dash of creme de cassis (currant syrup), topped off with champagne.

Invented at Harry's Bar in Venice, the Bellini is best when made with ripe peaches. If peaches aren't in season, try creme de peche (peach syrup). Use a ratio of 1 part syrup to 4 parts Prosecco.