Champagne cocktails and punches to escort your guests into holiday happiness.

Classic Champagne Drinks

Tintoretto (Pear Cocktail)

• 2 oz. Poire William
• 1 ripe Anjou pear
• Champagne

Puree pear in food processor. Pour ¼ cup of puree into chilled glass. Add brandy and top with champagne and stir.

Carribbean Champagne Cocktail

• Chilled champagne
• ½ teaspoon light rum
• ½ teaspoon crème de bananas
• Banana slices

Pour rum and crème de bananas into chilled champagne flute. Fill with champagne and stir. Top with banana slice.

Ambrosia

• 1 oz. brandy
• 1 oz. apple brandy
• ½ teaspoon raspberry syrup
• Champagne
• Fresh raspberries

Combine brandies and syrup into shaker with split ice, shake well. Strain into glass, fill with champagne. Top with fresh raspberries.

Soyer Au Champagne

• Champagne
• ¼ teaspoon Cognac
• ¼ teaspoon Maraschino liqueur
• ¼ teaspoon Triple Sec
• 3 tablespoons vanilla ice cream
• 1 maraschino cherry

Mix cognac with ice cream and liqueurs in glass. Fill with champagne, stir. Top with cherry.

Champagne Cocktail

• Chilled Champagne
• Several dashes Angostura bitters
• 1 lemon
• 1 sugar cube

Add sugar cube to champagne flute. Top with bitters. Fill with champagne and stir. Garnish with lemon.

Holiday Bellinis For 8

• 2 large peaches
• 1 1/2 tablespoon lemon juice
• 3 tablespoon orange juice
• 1 cup crushed ice
• 1 bottle dry pink champagne

Into boiling water, drop peaches and blanch for 2 minutes, drain; remove skins and pits. Puree peaches with lemon and orange juices in blender. Add champagne and ice and blend until smooth.

Nothing says "it's a party" more than a crystal bowl of sparkling champagne punch. Wow party guests by embellishing an ice mold with personalized flair.

Ice Mold Recipe For Punchbowls

• To a 6 cup mold (experiment with different shapes and sizes), fill halfway with water or juice that will complement punch, freeze until solid.
• Remove from freezer and add leaves (edible leaves such as mint) or fruit (such as orange or lemon slices, strawberries, cherries or pineapple rings).
• Carefully pour a bit of water around the leaves and/or fruit to hold in place. Freeze until solid.
• Add additional water to the top. Freeze overnight.
• De-mold by placing bottom of mold into cold water.
• Wrap in foil and freeze until ready to use.

Champagne Punches

Golden Punch For 15

• 2 fifths champagne
• 1 fifth sauternes
• 48 oz. pineapple juice
• 8 oz. frozen orange juice concentrate
• 1 cup lemon juice
• 1 cup sugar
• 1 block ice or ice mold (above)

Mix sugar and juices and chill. Pour mixture over block of ice or ice mold into punch bowl. Add sauternes and champagne. Stir.

Amber Party Punch

• 1 bottle champagne
• 1 bottle sauternes
• 2/3 cup brandy
• 2 tablespoon Triple Sec
• 1 block ice or ice mold (above)

Mix the brandy, Triple Sec and sauternes in punch bowl. Add champagne and block ice or mold, serve.

Strawberry Laced Holiday Punch

• 1 fifth champagne
• 1 fifth sparkling burgundy
• Orange liqueur
• 1 dozen strawberries

Mix champagne and burgundy. Add orange liqueur to taste. Add block ice or mold. Float Strawberries.

Sorbet Punch

• 2 bottles champagne
• 1 bottle white dessert wine
• 1 quart lemon or raspberry sorbet

Add champagne and wine to punch bowl. Add block of ice or mold. Stir. Float scoops of sorbet on top.

Additional Drink Recipes:

St. Patrick's Day Drinks

Cranberry Drinks

Egg Nogs,Hot Rums and Ciders

Nonalcoholic Party Drinks