“Nothing really says celebration like hearing that cork pop, seeing the bubbles flow into a flute, and feeling those bubbles on the palate,” says Kim Haasarud, author of numerous books on cocktails—including 101 Champagne Cocktails—and founder of Liquid Architecture, a beverage consultancy. But while Champagne (or, more generally, sparkling wine) is undoubtedly an enduring classic, today’s fascination with cocktails has spurred innovation and experimentation. Champagne with berries? Great! Mix it with chocolate? Why not? “Cocktails, like food, should be a culinary experience,” says Haasarud. “It is about combining ingredients to create a sensation on the palate and entice all the senses with a combination of flavors, textures, aromas, and garnishes.”

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