Soak one sugar cube in a champagne flute with angostura bitters. Add champagne and cognac. Squeeze in a twist of lemon and discard. Garnish with half a slice of orange. Makes 1 serving.
Bring 1/2 cup water and sugar to boil in small saucepan, stirring until sugar dissolves. Simmer 5 minutes. Cool syrup completely. Combine Champagne, rum, and pomegranate juice in punch bowl. Add enough syrup to sweeten to taste. Mix in lemon slices, pomegranate seeds, and mint leaves. Add ice block to punch bowl. Makes 12 servings.
Half fill a champagne glass with Guinness and gently pour the champagne over the back of a spoon so the liquid runs down the sides, this avoids mixing the two liquids. Makes 1 serving.
Shake well with cracked ice in a chilled cocktail shaker, then strain into a Collins glass half-full of cracked ice and top off with champagne. Makes 1 serving.
Mix first 5 ingredients in bowl. Let stand 1 hour at room temperature, occasionally stirring and crushing some of berries. Place 3/4 cup ice in each of 4 glasses. Top each with 3/4 cup raspberry mixture. Makes 4 servings.
Fill a shallow dish with enough simple syrup to just cover the bottom. Place crushed cookies into another shallow dish. Invert a martini glass into simple syrup and then immediately into crushed cookies to coat the rim of the glass. Place raspberries in a cocktail shaker; crush with a muddler. Add simple syrup and muddle again. Add vodka and cranberry juice; fill shaker with ice. Shake well until chilled. Strain into prepared martini glass. Serve immediately. Makes 1 serving.
Chocolate Cherry Cha-Cha Drink Recipe
Chill the ingredients beforehand. Pour the cherry liqueur into a martini glass. Follow it with the Malibu Coconut rum, then the chocolate vodka, and finally the sparkling water. Stir and serve. Makes 1 serving.
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