Mix and match these Champagne cocktails to get any December evening started-- and to keep it going.
KUMQUAT CHAMPAGNE COCKTAIL
Makes 4
1 1/4 thinly sliced kumquats
1/3 cup Grand Marnier or any other orange liqueur
1/4 cup sugar
1 750-ml bottle brut champagne, well chilled
Mash the first 3 ingredients with the back of a large spoon and let rest 5 minutes. Strain mixture, pressing on solids. Pour 2 TBSP kumquat syrup into each of 4 6-oz Champagne flutes. Fill with 2/3 cup Champagne. Sprig of mint to garnish.
POMEGRANATE-GINGER CHAMPAGNE COCKTAIL
Makes 4
1 cup pomegranate juice
1 TBSP sugar
1 1/4-inch-thick slice fresh ginger
4 TBSP fresh orange juice
1 tsp Cointreau or other orange liqueur
1 750-ml bottle brut champagne, well chilled
Boil first three ingredients in small saucepan until syrup is reduced to 1/3 cup, stirring often, about 10 minutes. Cool. Pour 4 TBSP pomegranate syrup, 1 TBSP orange juice and 1/4 tsp Cointreau or any orange liqueur into each of 4 6-oz Champagne flutes. Fill each with 2/3 cup Champagne. Maybe a sprig of rosemary.
RUBY CHAMPAGNE COCKTAIL
Makes 4
2 Ruby Red pink grapefruits
1/4 cup sugar
1 750-ml bottle brut Champagne, well chilled
Using vegetable peeler, remove peel from 1 grapefruit and place in a bowl. Cut both grapefruits in half; squeeze enough juice to measure 3/4 cup. Mix juice and sugar in bowl with peel. Let stand 5 minutes. Strain into small bowl, pressing on solids. Pour 2 TBSP syrup into each of 4 6-oz Champagne flutes. Fill each with 2/3 cup Champagne.
CARAMEL SWIRL HOT CHOCOLATE
With its milk chocolate and caramel-swirled whipped cream, this beverage is almost like a liquid Milky Way candy bar. Makes 6 servings
5 cups water
5 3-ounce bars milk chocolate, chopped
1/4 cup plus 1 cup chilled whipping cream
1 TBSP powdered sugar
3 TBSP prepared caramel sauce
Bring 5 cups water and chocolate to simmer in a medium saucepan, stirring to dissolve chocolate. Mix in 1/4 cup cream.
Whip 1 cup cream and powdered sugar in medium bowl until peaks form. Drizzle caramel over and swirl together, forming streaks (do not over mix). Divide hot chocolate among 6 mugs. Top with generous amount of caramel whipped cream and serve.
