Coquito

Recipes:
• 1/2 liter water
• 15 oz cream of coconut
• 12 oz evaporated milk
• 14 oz condensed milk
• 4 egg yolks
• 2 – 3 cinnamon sticks
• 1 liter white rum

Preparation:

Boil the cinnamon sticks in the water. Take the sticks out when the water is yellow and has the smell and taste of cinnamon. Add the evaporated milk, condensed milk and egg yolks and cook at low temperature. While it’s cooking stir to avoid it sticking to the bottom of the pot. When it is boiling for a few minutes, add the cream of coconut and rum. Stir well and take off the burner. Let it cool and it will be ready. Keep it in the refrigerator and it will last for a very long time.

Champagne Fizz

Ingredients:
• Champagne
• 2 oz pineapple juice
• 1 tbs sugar
• 10 gr lemon juice
• slices of pineapple

Preparation:
Put some ice cubes in a champagne glass, when its cold drop the ice and mix all the ingredients first and fill in with champagne. Decorate with the pineapple slices.

Champagne Cocktail

Ingredients:
• Champagne
• 10 gr Cognac
• 1 tbs. sugar
• 2 drops Bitter Angostura

Preparation:
Put some ice cubes in a champagne glass, when its cold drop the ice and mix all the ingredients first and fill in with champagne.

Halloween Cocktail

Recipes:
• 2 oz bourbon
• 3 oz orange juice
• juice of half lemon
• Ginger ale
• Garnish: Halloween olive

Preparation:

Mix bourbon, orange juice and lemon juice in a cocktail shaker with ice. Pour into a tall glass. Top with ginger ale and garnish with Halloween-faced olives. (To make the Halloween olives, choose large unpitted green olives)

Big Champagne

Ingredientes: • ¾ oz. Grand Marnier
• 1/8 oz. lemon juice
• 1 oz. orange juice
• 2 drops angostura
• 4 oz. champagne
• 1 slice of orange

Preparacion: Freeze a champagne glass. Put all the ingredients in the freezed glass and decorate with the orange slice.

Aristocrat Sparkling

Recipes:
• 1/2 cup sugar
• 1 bottle red burgundy
• 4 ounces brandy
• 2 bottles Brut champagne
• 1 quart sparkling water
• strawberries
• 2 orange(s)

Preparation:

In a punch bowl, dissolve 1/2 cup sugar (or less to taste) in the red burgundy.* Add the brandy, stir, and pour in the brut champagne or reasonable equivalent and the sparkling water. Place a block of ice in the bowl, decorating the top if you wish with strawberries, raspberries, or other fruit in season. Cut the oranges into thin wheels and float them in the punch.

Mimosa

Recipes:
• 2 ounces orange juice
• 4 ounces Brut champagne

Preparation:

Fill champagne flute 2/3 full (or 1/3, for Anglophiles) of fresh-squeezed orange juice and top up with brut champagne.

Blue Boy

Recipes:
• 2 oz lemon juice
• 2 oz Curaçao Blue
• 2 oz gin
• 2 tsp caramel
• 1/4 bottle of champagne

Preparation:

Pour ingredients carefully, in order given, fill with champagne.

Bellini

Recipes:
• 1 medium ripe, peeled and pureed peach
• 4 – 6 oz Champagne

Preparation:

Pour peach puree into glass and slowly add champagne. Stir gently. Garnish with a peach slice.

Buck’s Fizz

Recipes:
• 4 oz Champagne
• 2 oz orange juice
• 1 tsp grenadine syrup

Preparation:

Add to a frosted wine glass.