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. 

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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
January 01, 2018 — Isabella Furber
Tags: design