Support the site — ☕ Buy me a coffee
Olly’s sham-pagne
I first stumbled on Olly’s sham-pagne when I needed a drink that felt celebratory but didn’t require shaking a cocktail shaker for five minutes. It’s essentially champagne mixed with vanilla vodka, and the beauty lies in how simple it is to get right without needing fancy garnishes or ice cubes that dilute the bubbles too quickly.
Ingredients
Method
- Rim the glass (optional): Moisten the rim of a champagne flute with a cotton swab dipped in water or a slice of lemon. Dip the rim into the vanilla sugar mixture to create a light, aromatic edge.
- Pour the vodka: Measure 1.5 oz of chilled vanilla-infused vodka directly into the prepared flute. It should settle at the bottom clearly before you add the wine.
- Add the Champagne: Slowly pour 4 oz of chilled Champagne over the back of a spoon or directly into the center to preserve bubbles. The mixture will turn a pale, inviting gold.
- Serve immediately: Drink while cold and bubbly. If you let it sit, the carbonation escapes and the vanilla flavor mellows too much.
Nutrition
Notes
The trick I swear by is chilling the vodka beforehand; room temperature alcohol makes the drink feel heavy and flat against your tongue. Serve it in flute glasses to keep the carbonation lively, and don’t skip the vanilla sugar rim—it adds a subtle sweetness that balances the dryness of the wine perfectly without making it taste like dessert.
Chilled vanilla vodka
Champagne or brut sparkling wine
Vanilla extract (for rimming, optional)
Champagne or brut sparkling wine
Vanilla extract (for rimming, optional)
![](https://haleyskitchen.com/wp-content/uploads/2025/02/haleys-book-transp.png"){kind=spacer}
