Mint Juliet

Fresh mint and a little sugar are gentle additions to a good glass of bubbly.

Makes 1 cocktail:
11/2 oz. brandy
1 tbsp. fresh mint, minced
1 tsp. superfine sugar
1/2 cup cold brut champagne.
Garnish: sprig of mint

Directions:
1. Place the brandy, minced mint and sugar in a cocktail shaker with ice. Shake to blend and chill.
2. Strain into a wine glass or champagne flute.
3. Top with champagne and garnish with a sprig
of fresh mint.

Pomegranate Sparkler

The addition of a drizzle of trendy Pama liqueur gives the champagne a refreshing hint of fruitiness. A beautiful, light cocktail to serve before dinner.

Makes 1 cocktail:
1 tbsp. Pama Pomegranate Liqueur
1/2 cup cold brut champagne.
Garnish: raspberries or pomegranate seeds

Directions:
1. Fill a champagne flute with champagne. Drizzle in the Pama and stir gently to blend.
2. Drop in a raspberry or two as garnish (or use fresh pomegranate seeds when they’re in season).

Bubbletini

The original Bellini was one of the glamorous drinks invented at Harry’s Bar in Venice in the 1940s. The addition of a little vodka to the original formula blends nicely with the nectar and the bubbles to create a smooth cocktail with a festive spirit.

Makes 1 cocktail:
1-1/2 oz. Grey Goose L’orange  Vodka
2 oz. peach or apricot nectar
3 oz. cold brut champagne
Garnish: raspberry or slice of peach

Directions:
1. Shake vodka and peach or apricot nectar with ice in a cocktail shaker.
2. Pour into chilled flute or martini glass and top with cold champagne. Stir gently.
3. Garnish with a raspberry or a slice of peach.

Floridita Punch 

All of the flavors of the Caribbean are brought together in this lush, refreshing punch. Serve this at any gathering—especially brunch—to add a celebratory touch.

Makes 12 servings:
1/2 cup Cointreau
2 cups light rum
6 tbsp. crème de banana
3 cups fresh orange juice
1/2 cup fresh lime juice
1 cup pineapple juice
1 bottle cold brut champagne.
24 frozen raspberries or hulled strawberries
Garnish: slice of pineapple

Directions:
1. Combine everything except champagne in a large pitcher and chill.
2. Pour into punch bowl and add frozen strawberries or raspberries instead of ice cubes. Top with champagne.
3. Serve in punch cups or wine glasses garnished with a slice of pineapple.

Gin Zizzz

This is a twist on the classic French 75, a drink popular since the 1930s. Here, orange juice is substituted for the traditional lemon juice to create a softer flavor.

Makes 1 cocktail:
3/4oz. gin
1/2 oz. fresh orange juice
1/4 oz. Cointreau
2—3 oz. cold brut champagne.
 
Optional: dash of orange flower water or rose water.
Garnish: strip of orange peel

Directions:
1. Shake gin, orange juice and Cointreau in a cocktail
shaker with ice to chill.
2. Pour into champagne flute, top with champagne. Add orange flower or rose water if desired.
3. Garnish with a long strip of orange peel.