Try not to let their name discourage you, champagne coupes are appropriate for so many alcoholic (or non-alcoholic) beverages. One of our favourites is the Gin-Campari Sour.
Combine gin, Campari, lemon juice, simple syrup, bitters and egg whites in a cocktail shaker and shake. Then fill the shaker with ¾ ice and shake again until the egg is light and frothy. Strain the combination into your freshly chilled champagne coupe, garnish with an orange peel and enjoy.
1 1⁄2 oz. Gin
3⁄4 oz. Campari
3⁄4 oz. Fresh lemon juice
1⁄2 oz. Simple syrup
1 Egg white
1 Dash of orange bitters
1 Orange peel