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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