Wine

This variation on the Champagne cocktail skips the standard Angostura bitters in favor of herbal, honeyed Benedictine liqueur and fragrant crème de cacao.

This intoxicating champagne cocktail was named after a French 75-millimeter gun used in World War I. Many American bartenders claimed to have invented the drink. One recipe, from 1919, called for absinthe, Calvados, and gin, but no champagne. Supposedly, the champagne version was introduced at Harry's New York Bar in Paris in 1925. Or the cocktail might have originated with American soldiers in Paris, who added gin and liqueur to champagne to crank up its potency.

This variation on the traditional champagne cocktail is spiked with some Cognac and Grand Marnier.

The choice of fresh fruit depends entirely on what's available, so don't be afraid to experiment. Mangoes, pineapples, apples, and strawberries are some fruits to consider, although the drink should include at least one citrus fruit, just for some zing. Serve this sangria at picnics or at alfresco luncheons. It pairs well with savory Spanish foods such as paella.

We thought we would update the popular Cosmopolitan by substituting Champagne for the usual lemon vodka. We garnished the drinks with skewers of sugar-coated fresh cranberries (thawed frozen ones will work just fine, too).

We recommend using a good-quality California or Spanish sparkling wine for this recipe. Both are widely available and less expensive than champagne.
You may want to garnish these drinks with fresh elderberry flowers; if so, make sure the blossoms you buy are unsprayed (nontoxic).