Aperol Champagne Christmas Royale Cocktail Recipe

Honestly, I love putting together simple cocktails that still feel a bit special, especially around the holidays. An Aperol Champagne Christmas Royale is a bright, crisp drink that brings together the bittersweet punch of Aperol with the sparkle of champagne.

It’s super easy to make, looks festive enough for any occasion, and honestly, it’s perfect for a Christmas toast.

This cocktail has this nice balance of citrus and herbal notes, and the finish is really refreshing. The champagne gives it that celebratory vibe, and Aperol brings a warm, seasonal color to the glass.

You can throw it together in just a few minutes, which is great whether you’re having a couple friends over or a full house.

Let’s break down the ingredients, the basic gear you’ll need, and the steps to mix it up. I’ll also share a few tasting notes, so you know what you’re getting into with that first sip.

Aperol Champagne Christmas Royale Cocktail Recipe

I usually reach for this drink when I want something light, crisp, and colorful during the holidays. The blend of Aperol, sparkling wine, and a little citrus is refreshing, but it still feels special for a Christmas toast.

Equipment

I keep things simple when it comes to tools. A champagne flute is my go-to, mostly because it keeps the bubbles going longer and just looks classy.

• Champagne flute or any tall, narrow glass
• Jigger or a small measuring cup
• Bar spoon or even just a teaspoon for gentle stirring
• Small paring knife for the orange twist
• Chopping board
• Ice bucket or wine cooler to keep your bubbly cold

Sometimes I’ll chill the flute in the freezer for a few minutes before serving. It helps keep the drink cold without watering it down.

Ingredients

I like ingredients that are easy to find but still pack flavor. Aperol gives that bittersweet edge, and the sparkling wine keeps things dry and crisp.

• 2 oz Aperol
• 4 oz chilled Champagne (or any dry sparkling wine, like Prosecco)
• 0.5 oz orange liqueur (think Cointreau)
• Orange twist for garnish
• Optional: splash of soda water if you want to lighten it up

Fresh orange for the garnish is worth it—way more aromatic than anything pre-cut.

Instructions

I mix this drink right in the glass to keep the bubbles lively.

• Chill your champagne flute for at least 5 minutes.
• Pour in the Aperol.
• Add the orange liqueur.
• Slowly top with chilled Champagne—go easy to avoid a foamy mess.
• If you want, add a splash of soda water.
• Give it a gentle stir with a bar spoon.
• Cut a thin orange twist and either perch it on the rim or drop it in.

Pouring slowly down the side of the glass really helps keep the fizz under control.

Notes

In my experience, dry Champagne beats sweet versions here—it balances out the Aperol better. If you like things a bit softer, Prosecco totally works too.

Serve it right after pouring to keep those bubbles popping. I skip the ice in the glass since it just waters down the flavor.

Sometimes, if I’m feeling extra, I’ll rub the orange twist around the rim before dropping it in. It’s a tiny thing, but it really amps up the aroma with every sip.

Tasting Notes

When I take that first sip, the bright citrus from the Aperol jumps out at me. There’s this gentle bitterness that plays off the champagne’s sweetness.

The bubbles? They make everything feel crisp and extra refreshing.

Color-wise, it’s this warm orange with a golden sparkle—honestly, it just looks happy in the glass. If you toss in an orange twist or a sprig of rosemary, it really pops.

I catch some herbal notes and a little spice from the Aperol. The champagne brings in a clean, dry finish, so the drink never feels heavy.

The flavors just stay in sync the whole way through. The bitterness doesn’t take over, and the fizz keeps things lively.

Honestly, it’s the kind of drink you can sip slowly while chatting or celebrating. Festive, but not cloyingly sweet—just right, if you ask me.