Ingredients
Mango-Coconut Champagne Cocktail
- 4 ounces Waikiki Coconut Bai Bubbles
- 2 ounces extra-dry champagne
- 1 ounce mango vodka
- Fresh mango chunks for garnish, optional
- Fresh mint for garnish, optional
Blackberry-Raspberry Champagne Cocktail
- 4 ounces Bogotá Blackberry Lime Bai Bubbles
- 2 ounces extra-dry champagne
- 1 ounce Chambord
- Fresh blackberries for garnish, optional
- Fresh lime twists for garnish, optional
Instructions
- For the mango-coconut champagne cocktail: Pour 4 ounces of Waikiki Coconut Bai Bubbles into a flute glass. Add 2 ounces of extra-dry champagne. Stir in 1 ounce of mango vodka. Garnish with a few chunks of mango and a sprig of mint, if desired. Serve immediately.

- For the blackberry-raspberry champagne cocktail: Pour 4 ounces of Bogotá Blackberry Lime Bai Bubbles into a flute glass. Add 2 ounces of extra-dry champagne. Stir in 1 ounce of Chambord. Garnish with a few fresh blackberries and a twist of lime, if desired. Serve immediately.

