Sunday, July 18, 2004

Summer champagne cocktails



Recipes make one cocktail. Ice optional.

• The Ghost: 5 ounces champagne or sparkling wine and 1/2 ounce Midori (melon liqueur).

• Bluebird: 5 ounces champagne or sparkling wine, 1/4 ounce blue curacao (orange-flavored liqueur) and a twist of lemon for garnish.

• Mimosa: 5 ounces champagne or sparkling wine, 1 ounce freshly squeezed orange juice and small orange wedge or slice for garnish.

• Poinsettia: 5 ounces champagne or sparkling wine, 1/2 ounce cranberry juice, 1/4 ounce triple sec and twist of lime.

•  Sour Apple Champagne: 5 ounces champagne or sparkling wine, 1/4 ounce Sour Apple Schnapps and apple slice for garnish.

• Traditional champagne cocktail: 6 ounces champagne or sparkling wine, dash of bitters and 1/2 teaspoon sugar.

Sources: Chris Hyndman at Virago in Nashville, Tenn., and Mark "Spaz" Morris at Sandy's Downtown Grille in Franklin, Tenn.




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