280028 Thu Sep 29 15:44:34 -0700 2005 20 31 Home Cooking 0 1486423 Going to a brunch party, and wanted some ideas for cocktails rather than the same old Mimosa. Ideas? Thu Sep 29 15:44:34 -0700 2005 0 Michelle 1 1486426 Here is a website with Champagne Cocktail recipes. I'm not sure if you're looking for other brunch cocktails, but its a start! Link: http://www.knowyourcocktails.com/champagne/ Thu Sep 29 15:55:34 -0700 2005 1486423 0 Hungry Girl 1 1486427 Not found often in the US but very popular in Canada....try Bloody Caesar's.....make similar to Bloody Mary but use Clamato juice....it is truly a different taste. Salt and pepper rims and decorate with lemon wedge, olive sticks, or celery stalk etc. For other options...try Amaretto and OJ, or Peach Snapps and OJ. Doing the frozen OJ and mixing in blender so it's foamy..and adding liquors is attractive. Thu Sep 29 15:57:25 -0700 2005 1486423 0 LoN 1 1486430 Try mixing it with pomegranate juice or freshly squeezed blood orange juice (with a section of orange). Gorgeous colour - particularly lovely for autumn. You can also use a good sparkling wine/prosecco (like Segura Viudas) for this kind of a cocktail and it still tastes great. Thu Sep 29 16:10:02 -0700 2005 1486423 0 peppermint pate 2 1486460 I did pomegranite juice (really, pomegranite-ade) with prosecco last Christmas. Sprinkled a few seeds on the top. It was nice. Thu Sep 29 17:32:12 -0700 2005 1486430 0 danna 1 1486433 My favorites are Champagne and Chambord, Kir Royales and Bellinis. I have also heard of adding cranberry juice and a few cranberries to champagne. I have alwys wanted to have a brunch with a variety of juices and champagne i.e bluberry juice strawberry purree, pear juice Thu Sep 29 16:16:42 -0700 2005 1486423 0 Notorious P 2 1486469 I thought champagne and Chambord *was* a kir royale -- am I missing something? Whatever you call it, champagne and Chambord is *wonderful*! I've also had a delicious cocktail of champagne and elderflower water Thu Sep 29 18:38:45 -0700 2005 1486433 0 DanaB 3 1486490 I think a traditional kir royale (or kir for that matter) is made with cassis (black current). But, chambord is lovely too, and I love champagne with elderflower water or syrup as well. Thu Sep 29 20:00:12 -0700 2005 1486469 0 MMRuth 4 1486502 Another vote for elderflower & champagne-deeeelicious. Thu Sep 29 22:14:36 -0700 2005 1486490 0 petradish 2 1486637 I had a very dry champagne with the teensy-ist bit of unsweetened cranberry juice at the bottom (Trader Joe's sells it). It was just great. Fri Sep 30 22:00:10 -0700 2005 1486433 0 NeNePie 3 1486661 At holiday times, my family likes a champagne punch. There are a lot of varieties. We put in plenty of grapes, cherries, raspberries, blueberries. The kiddos loved it when mom made them special non-alcoholic versions. Sat Oct 01 04:04:10 -0700 2005 1486637 0 semmel 3 1487108 That sound fabulous! i'm having a cranberry themed party this month and it sounds easy and delicious! What kind of Champagne did you use? Tue Oct 04 12:13:45 -0700 2005 1486637 0 Joanne 4 1487133 I often use Freixenet (sp?) when making cocktails like this - you get the bubbly w/o "wasting" a better quality champagne/sparkling wine. Tue Oct 04 14:45:10 -0700 2005 1487108 0 MMRuth 1 1486475 There used to be a spanish rest. here in chicago that made, what i thought, to be the perfect champange cocktail. In champange flute drop one sugar cube, add dash of bitters, a good dash of spanish brandy, a teeny splash of grenadine. Pour champange, slowly, over all, garnish with a thin wedge of orange. Delicious. Thu Sep 29 19:03:17 -0700 2005 1486423 0 bryan 1 1486483 not terribly creative... but I do like using tangering juice instead of orange for mimosas. I find it is a pleasant surprise for people expecting the "usual" without being too far out there for people. but my favorite way to enjoy champagne is just plain, chilled with salty snacks. btw... I have recently purchased some nice prosecco (sp?) from trade joe's. crisp, light... would be perfect for mimosas or cocktails... and most were around $5-6 bucks a bottle. I think I bought four randomly and all have been good. have a great party! :) megaqn Thu Sep 29 19:13:49 -0700 2005 1486423 0 withalonge 1 1486486 Last summer there was a recipe in Bon Apetit (you can look for it on epicurious.com) for a honeydew melon cocktail where you puree the melon with a little sugar and lemon juice, strain it, and pour a few tablespoonsful into a flute and top with prosecco. It is fabulous and the color is beautiful. Thu Sep 29 19:40:20 -0700 2005 1486423 0 Pat Darnell 1 1486491 There was an Italian lounge/bistro in DC that made delicious cocktails of prosecco, lemon sorbet and grappa, whipped very briefly in a blender. Needless to say, they had quite a kick! Thu Sep 29 20:18:43 -0700 2005 1486423 0 gina 1 1486560 Blend up some frozen fruit (I've used mango, strawberry, and blueberry before) and pour into glasses to 1/3 or half way. Top with champagne. Fri Sep 30 13:40:38 -0700 2005 1486423 0 anna 2 1486562 Going on the blended frozen fruit idea, try Bellinis. I know a serious foodie will tell you to get peaches at the peak of ripeness and peel and seed them but frozen peach slices work just fine. Simply thaw the maybe 1 cup of frozen peaches and puree. Add two tablespoons of the pureed peaches to a flute of champagne and fill the flute 3/4 full. Link: http://dcfoodblog.blogspot.com Fri Sep 30 14:10:06 -0700 2005 1486560 0 dcfoodblog 3 1486595 I like mango bellinis with a little lime. Fri Sep 30 16:17:07 -0700 2005 1486562 0 bibi rose 1 1486625 At Citizen Cake, they have Champagne Float on the brunch menu. You choose from one of their house made sorbets - they put a scoop in your champagne. I had their blood orange sorbet - it was marvelous and it kept the drink cold to the last drop. Its super easy to do at home but you have to use a good quality sorbet. Fri Sep 30 20:29:09 -0700 2005 1486423 0 Pssst