The use of mandarine (tangerine) instead of orange makes the Puccini slightly sharper than a simple mimosa.
Strawberries seem to complement prosecco even better than white peaches so perhaps order this in preference to a Bellini.
Champagne Cocktail (IBA)
#67 in Top 100
Perhaps somewhat over-hyped, but this classic cocktail remains as popular as ever. Starts bone dry and becomes slightly sweeter as you reach the dissolving cube at the bottom, depending on how briskly you drink of course.
French 75 (IBA)
#33 in Top 100
Fresh, clean, sophisticated – dangerously quaffable.
The use of powdered sugar instead of sugar syrup adds an attractive sherbet note to this cocktail. However, the drink also works well with sugar syrup – use ¼oz/7.5ml sugar syrup in place of the 1½ spoons of powdered sugar.
Kir Royal (IBA)
#41 in Top 100
Champagne replaces Bourgogne Aligoté white wine in this 'Royal' rendition of Mayor Canon Kir's classic aperitif. Easy to make, easy to drink.
Great when made with freshly squeezed orange juice, this cocktail is very similar to the Buck's Fizz, which tends to have a higher proportion of Champagne. Also see the Grand Mimosa, basically the same drink charged with orange liqueur.
Grand Mimosa (Difford's)
As the name suggests, the orange of Grand Marnier heavily influences this drink. Basically a Mimosa or a Buck's Fizz (orange juice and champagne) with added oomph.