Recipes: Champagne cocktails

CLASSIC CHAMPAGNE COCKTAIL

Serves 1.

• 1 cube sugar

• 2 tsp. Angostura bitters

• 5 to 7 oz. (5/8 c. to 7/8 c.) sparkling wine

Directions

Soak the sugar cube with the bitters until thoroughly absorbed. Put the cube into the glass and slowly add the sparkling wine, stopping several times to be sure it doesn't overflow.

Nutrition information per serving:

Calories156Fat0 gSodium8 mgSaturated fat0 g

Carbohydrates9 gCalcium13 mg

Protein0 gCholesterol0 mgDietary fiber0 g Alcohol 17 g

CRANBERRY SUNSET

Note: A very pretty, very easy cocktail that can also be served over ice.

• 5 oz. (5/8 c.) sparkling wine

• 1/2 oz. (1 tbsp.) cranberry juice

• 1/4 oz. (11/2 tsp.) triple sec (orange-flavored liqueur)

• Twist of lime, for garnish

Pour the sparkling wine into a glass. Add the cranberry juice and triple sec and stir gently. Garnish with the lime.

CHAMPEAR

Serves 1.

Note: This lovely dessert drink "floats" pear brandy on top of sparkling wine. The first sip is of aromatic pear and fiery spirit, followed by the crisp sparkling wine. It makes a lovely after-dinner cocktail.

• 5 oz. (5/8 c.) sparkling wine

Directions

Pour the sparkling wine into a glass. Wait until the wine has quit foaming and then gently pour a top layer of the brandy on top. Don't mix. Serve immediately.

BELLINI

Serves 1.

Note: Invented at Harry's Bar in Venice in 1931, this simple drink was a favorite of Ernest Hemingway, Sinclair Lewis and Orson Welles, who were said to have sipped it while the United States was under Prohibition. This easy recipe relies on peach nectar and peach schnapps.

• 1/2 tsp. fresh lemon juice

• 1/2 oz. (1 tbsp.) peach schnapps

• 4 oz. (1/2 c.) sparkling wine

• 3 fresh or frozen raspberries

Directions

KIR ROYALE

Serves 1.

Note: This French bistro cocktail is served in bars and restaurants along the Boulevard St. Germaine. Crème de cassis with wine is simply a "kir," but when the wine sparkles, it's Kir Royale.

• 1/2 oz. (1 tbsp.) crème de cassis (black currant liqueur) or Chambord (raspberry liqueur)

• 5 to 7 oz. (5/8 c. to 7/8 c.) sparkling wine

Directions

Pour the crème de cassis into a champagne glass and then slowly add the sparkling wine, being careful that it doesn't overflow. Gently stir. Garnish with a twist of lemon peel.

BLACK VELVET
Serves 1.

Note: This cocktail originated in London's Brooks Club in 1861. It was served as the nation mourned the death of Prince Albert, Queen Victoria's Prince Consort. Be sure to use a full-bodied porter or stout. Garnish with a slice of lemon.

• 2 oz. (1/4 c.) full-bodied stout or porter

• Slice of lemon or lime, for garnish

Directions

Fill a glass with the stout. Then, tilting it to the side, slowly and gently add the sparkling wine, trying to create as little foam as possible. Garnish with a slice of lemon or lime.

MIMOSA

Serves 1.

• 5 to 6 oz. (5/8 c. to 3/4 c.) sparkling wine

• 1 oz. (1/8 c.) freshly squeezed orange juice

• Orange slice, for garnish

Directions