3/4 ounce fresh lime juice
1 ounce simple syrup
1 1/2 ounce rum (Bacardi 8 Anejo)
2 dashes Angostura bitters
6 mint leaves
2 ounces champagne (Veuve Clicquot)

Muddle lime juice, syrup, mint in a mixing glass. Add rum, bitters, ice, and shake well. Strain into cocktail glass, and top with champagne. Garnish with sugar-coated vanilla bean. Created by: Audrey Saunders (2002)

3/4 of a pint glass of ice
2 1/2 ounces Sho Chiku Bai extra dry sake
1 ounce white peach puree
1/2 ounce simple syrup
1/2 ounce Champagne
Raspberry garnish

Add ingredients to blender; blend until consistency is smooth. Garnish martini glass rim in sugar. Pour ingredients into glass and top with Champagne. Garnish with a raspberry.

3/5 Chilled Champagne
2/5 Orange juice

Pour orange juice into a champagne flute, then add champagne

5 ounces champagne
1/4 ounce creme de cassis

Fill flute with champagne and add then add the Creme de Cassis. Garnish with a lemon twist.

1/4 ounce gin
1/4 ounce Cointreau
1/4 ounce lemon juice
5 ounces chilled champagne

Shake gin, Cointreau, and lemon juice with ice. Strain into a champagne flute. Top with champagne