Celebrate Champagne Lantern Recipe

Chill glassware

Place four champagne flutes or coupe glasses in the freezer for 10–15 minutes to chill while you prep ingredients.

Combine spirit and modifiers

In a cocktail shaker (or stirring glass if you prefer less dilution), add the cognac, elderflower liqueur, fresh lemon juice, and simple syrup. Add a small handful of ice (about 1/2 cup) to the shaker.

Shake lightly

Secure the shaker lid and give the mixture a gentle 6–8 second shake — you want it chilled and slightly diluted, not overly frothy. If using a stirring glass, stir for 10–12 seconds until well chilled.

Strain and top

Strain the spirit mixture evenly into four chilled glasses, filling each about one-third full (roughly 2 tbsp / 30 ml per glass). Immediately top each glass slowly with chilled Brut Champagne, pouring down the side of the glass to preserve bubbles. Each glass will receive approximately 1/4 cup (60 ml) of Champagne; adjust so the flute is nearly full but leaves room for garnish.

Add raspberries

Drop one or two fresh raspberries into each glass. The berries will sink slightly then rise as carbonation lifts them, creating a floating 'lantern' effect.

Finish with lemon twist

Express a thin lemon twist over each glass (pinch the peel to release oils) and drop it in or hang it on the rim for aroma and a visual accent.

If using edible gold leaf, gently place tiny flecks atop the raspberries or on the surface of the Champagne using a dry, clean tweezers or a very clean fingertip. The gold will float and catch light like a lantern shimmer.

If presenting the drinks in a lantern setting (for a centerpiece or dramatic service), place a small tealight or LED tealight in the lantern base (never place a real flame near alcohol). Arrange the chilled glasses around or within the lantern window so the candlelight reflects through the bubbles and gold leaf.

Serve immediately while the Champagne is lively and the raspberries are buoyant. Provide a small spoon or cocktail pick on the side if guests want to fish out fruit.

To make a non-alcoholic version: replace Champagne with a high-quality nonalcoholic sparkling wine and replace cognac + elderflower liqueur with 1 tbsp white grape juice and 1/2 tsp elderflower syrup.