Add the Cognac, bitters and hibiscus syrup to a Champagne flute and stir briefly to mix.
Add the hibiscus flower and slowly fill the glass with chilled Champagne.
Enjoy! :).
Mix the liqueur, rum and lime juice together. Pour into a champagne glass and top with the champagne.
Stick the cherry, lime and banana on a cocktail stick and place in the glass.
Mix liqueur, rum and pineapple juice and pour into a champagne flute. Top with champagne. Thread cherries and pineapple chunks onto a cocktail skewer and place in the glass. Garnish with lemon balm.
Mix maple syrup, lemon juice, pear juice, and apricot (or peach) juice in a cocktail shaker. Add crushed ice and shake. Pour into a cocktail glass and top with champagne. Decorate with pear and lemon twists.
Place the Campari, orange juice and a splash of lime juice into a cocktail glass then top with champagne. Garnish with an orange wedge.
Mix Southern Comfort and lime juice in a cocktail glass and top with champagne. Garnish with a slice of starfruit and a slice of lime.
Mix together the orange liqueur, orange juice, grenadine and Angostura. Pour into 2 martini glasses and top with the Champagne. Serve decorated with cherries.
Put the Cognac, Cointreau, and Angostura bitters in a cocktail shaker with the ice cubes and shake well.
Strain into a cocktail glass and decorate with a lime and star fruit slice. Top off with sparkling wine to serve.
Place strawberry in the bottom of a Champagne flute. Add hibiscus liqueur and gin. Top up with champagne.
Combine gin, lemon juice and simple syrup in a champagne flute.
Top up with champagne and garnish with a cherry.
Pour the Aperol and pineapple juice into a champagne flute and top off with champagne. Decorate with a physalis.
Dip the rim of a champagne flute in the sugar. Mix the liqueur and grapefruit juice in the glass and add the grapefruit and mandarin segments. Top with champagne and garnish with mint.
Place 1 hibiscus flower and 2/3 oz Grenadine in 8 champagne glasses. Top with champagne.
Chill 6 to 8 champagne glasses, depending on how many people you wish to serve.
Combine the cognac, vermouth, Grand Marnier and Curacao in a large pitcher; mix well.
Pour in the champagne; stir until the \"fizz\" is gone.
Place a sugar cube in the bottom of each glass; dot each cube with 1 drop of the Bitters.
Crush the sugar cube and pour in the champagne.
Stir to combine; garnish each cocktail with an orange slice or a strawberry. Yields 6 to 8 cocktails.
For each cocktail, place 1 drop Angostura bitters on a sugar cube in the bottom of a chilled champagne flute.
Fill with very cold champagne.
Garnish with a squeeze of fresh orange juice, a drop of brandy, an orange slice and a cherry.
Place a shallow bowl of water along side a shallow bowl with 1/4 cup sugar in it. Dip 4 cocktail glasses in water, then sugar to rim glass.
Place 4 scoops peach sorbet in blender.
Add 2 shots orange liqueur.
Fill blender with Champagne to maximum fill line or up to 1-inch from top of blending pitcher. Place cover on blender tightly.
Blend until smooth and pour into cocktail glasses, keeping an eye out not to wreck the pretty sugar rims.
Garnish with a few raspberries and a sprig of mint and serve.
In a saucepan, heat the cranberries, water, sugar and zest to a boil. Reduce to a simmer and cook until the cranberries pop and the syrup turns pink, about 10 minutes.
Strain through a fine-mesh strainer, pressing with a spatula. Discard the fruit.
Pour into a jar, cover and chill.
To make the cocktails: pour 1 tbl triple sec and two tbl of the cranberry syrup into a champagne flute.
Fill with champagne. Drop in a cranberry and enjoy. (I made this also with non-alcoholic champagne and it was very good.).
Shake the first four ingredients together with some ice in a cocktail shaker.
Pour into a champagne flute, and top up with chilled champagne.
Pour the Campari, orange liqueur and lime juice into a tall glass and stir. Fill with chilled champagne and garnish with a slice of lemon and a sprig of mint.
Add the orange-flavored liqueur, honey and strawberries to a food processor and process until smooth.
Fill the chilled glasses halfway with the strawberry mixture and then fill the rest of the glass with Champagne.