Orange Sherbet Mimosa
This would great for New Years Brunch!
- 1 Pint sorbet (blood orange)
- 1 bottle champagne
- Orange zest
- Mint (for garnish)
Place two small scoops of sorbet in champagne flute. Slowly pour champagne over top and Garnish with mint spring and orange zest.
Classic Champagne Cocktail
Soak a sugar cube in bitters, drop it into a flute, fill the flute with Champagne and garnish with a twist of lemon. This classic drink dates back to at least the mid-19th century
- 2 or 3 white peaches puréed (you can use yellow peaches, if white are not available)
- 1 teaspoon raspberry puree or Grenadine
- 1 bottle chilled Procecco or dry sparkling wine.
Place the ripe peaches in a small blender and purée until totally smooth. This can be done well in advance and then kept in the fridge. Spoon one and a half tablespoons into chilled glasses, along with two or three drops of the raspberry purée and slowly top up with Procecco, stirring as you pour. The raspberry purée adds a delightful blush to the drink.
Cosmopolitan Champagne Cocktail
- 1 1/4 cups Cointreau or Grand Marnier
- 1 1/4 cups cranberry juice cocktail
- 1/2 cup plus 2 tablespoons fresh lime juice
- 3 tablespoons superfine granulated sugar
- 4 cups chilled Champagne or other sparkling wine
Stir together Cointreau, juices, and sugar and chill, covered, 2 to 6 hours. Just before serving, divide among 10 Champagne flutes and top off with Champagne.
- 3 ounces (6 tablespoons) creme de cassis
- 1 bottle Champagne or other sparkling white wine
- 6 strips tangerine or orange zest, for garnish
- 3 lemons, room temperature
- 1/2 cup sugar
- 1 bottle (750 milliliters) Champagne, chilled
- 3/4 cup best-quality vodka, chilled
- 4 ounces candied lemon peels