1 sugar cube
Lemon or orange twist, for garnish
1 1/2 ounces orange juice
1 ounce apricot brandy
3 ounces champagne
Orange peel, for garnish
The SF Chron had an article on champagne cocktails a few weeks ago. I served the Pomegranate Fizz at a party and it went over very well. A French 75 with cognac is also really good but it'll kick you harder than you imagined!
1/2 oz pomagranate juice
1/2 oz orange liquor
fill the glass with champagne and stir (gently!)
I made Ruby Sippers... bubbly with cranberry syrup. Mmm. And so pretty.
1 1/2 cups cranberries, fresh or frozen, plus extra for garnish
1 cup cranberry juice cocktail
1/2 cup sugar
Juice and grated rind of one orange, plus wedges (optional)
1 750 ml. bottle sparkling white wine
Red sugar (optional)
Food-process or finely chop the cranberries. Simmer with juices, orange rind and sugar about 10 min, med, until syrupy. Strain and let cool. (Don't chill; it will jell.)
Rub the rims of champagne flutes with orange wedge and dip in red sugar. Pour 1-2 T. into flute, top with sparkling wine, and garnish with a cranberry.