A Classic, Reimagined: The Non-Alcoholic Champagne Cocktail

The Champagne Cocktail is one of the oldest documented cocktails in history, first appearing in Jerry Thomas’ Bar-Tenders Guide in 1862. Elegant, restrained, and celebratory, it has always been about ritual rather than complexity: a sugar cube, bitters, cognac, and Champagne — built directly in the glass.

At Bubbles Don’t Count, we love a classic. But we also believe that celebration should be inclusive. So we set out to recreate the Champagne Cocktail without alcohol, while keeping everything that makes it special: the ceremony, the structure, the visual drama, and of course — the bubbles.

What follows is our non-alcoholic Champagne Cocktail, built step by step, just as you see it come together in the photos.

The Original vs. The Non-Alcoholic Version

Before we start pouring, here’s how the non-alcoholic ingredients replace the originals — intentionally, not as an afterthought:

• Sugar cube → Sugar cube No change. This is the soul of the drink.

• Angostura or Peychaud’s bitters → Aromatic bitters + pomegranate juice. The bitters bring spice and aroma, while pomegranate adds colour, acidity, and a nod to Peychaud’s signature red hue.

• Cognac → Apple juice + a few drops of balsamic reduction. Apple juice provides body and fruit, while balsamic adds depth, tannin, and that subtle “aged” character.

• Champagne → Non-alcoholic sparkling wine: Dry, crisp, and chilled. The bubbles still do the heavy lifting. (We use Evolve Dealcoholized Sparkles)
  

Step-by-Step: Building the Cocktail

Step 1: Start with the Sugar Cube

Place one white sugar cube into a chilled champagne flute. This is where the drink begins — and always has.

Step 2: Add Bitters & Pomegranate

Soak the sugar cube with:

• 2 dashes aromatic bitters

• 2 dashes pomegranate juice

You’ll immediately see that deep ruby colour settle at the bottom of the glass — a visual cue that echoes the classic Champagne Cocktail.

Step 3: The Cognac Alternative

Measure:

• 25 ml apple juice (cloudy or fresh-pressed works best)

• Add just a few drops of balsamic reduction

This combination replaces the cognac, bringing softness, structure, and a surprising amount of complexity.

Pour gently over the sugar cube mixture.

Step 4: Add the Bubbles

Slowly top the glass with chilled non-alcoholic sparkling wine.

Pour gently to preserve the carbonation and allow the flavours to lift upward through the glass — just as Champagne would in the original recipe.

Step 5: Garnish & Serve

Finish with a dark cherry or maraschino cherry, either dropped into the glass or perched delicately on top.

Serve immediately, ideally in a proper flute. Half the magic of this cocktail is the ritual.

The Final Sip

What we love about this non-alcoholic Champagne Cocktail is that it doesn’t try to be something else. It doesn’t pretend to be Champagne. It simply respects the structure of the original and reimagines it thoughtfully.

It’s celebratory without alcohol. It’s elegant without excess.And yes — the bubbles still don’t count.

Whether you’re hosting, toasting, or simply marking a moment that deserves something special, this is proof that classics can evolve — and still feel timeless.

🥂