Bright Spirits

• 4 ounces sparkling wine
• 1 ounce limoncello
• 1 tablespoon fresh blackberries, currants, or raspberries
• Crushed ice
• In a mixing glass, combine sparkling wine and limoncello.

Place a spoonful of crushed ice in a champagne flute and top with raspberries, blackberries, or currants. Pour the sparkling limoncello mixture over the berries and ice.

• 2 ounces vodka
• 2 ounces orange juice
• 3 ounces cranberry tea, chilled
• ¾ ounces lemon juice
• 3 teaspoons sugar

Pour the ingredients into a cocktail shaker with ice. Shake well. Strain into two chilled cocktail glasses.

• 1 ounce Pama
• Pomegranate Liqueur
• 1 ounce cointreau
• 1 ounce orange juice
• 3 ounces champagne or sparkling wine
• Orange zest

Mix first three liquids in a tumbler with ice. Slowly add champagne/sparkling wine, stirring gently. Rim a flute glass with orange zest. Strain cocktail into serving glass.

• 2 quarts cranberry juice
• 8 slices peeled fresh ginger
• 2 cinnamon sticks
• 2 whole star anise
• ¹/³ cup cognac or brandy
• 8 cups champagne Fresh or frozen cranberries

In a 4-quart pan, combine cranberry juice, ginger, cinnamon sticks, and star anise. Boil until reduced to 2 cups, about 1 hour. Cool 30 minutes and pour through a strainer into a pitcher. Chill syrup at least 1-1/2 hours. For each serving, pour 2 tablespoons cranberry syrup and 1 teaspoon cognac into a flute. Add 1/2 cup champagne. Garnish with 2
or 3 cranberries.