Feature

Fizz the Season

Granado

Dan Perlman
Pazo
1⁄2 teaspoon pomegranate molasses (available at Kalustyan's, 123 Lexington Avenue)
1 ounce Gran Torres (orange liqueur; available at Union Square Wines, 33 Union Square West)
5 ounces prosecco (cava can be substituted)
Garnish: Twist of orange peel

Stir the pomegranate molasses with the Gran Torres liqueur until the molasses has dissolved. Pour into a flute. Top with prosecco. Garnish with orange peel.

Peppermint Mojito Frappe

Daniel Orr
Guastavino's
1 tablespoons sugar
3 large sprigs mint
1⁄2 lime, cut into wedges
2 ounces white rum
4 ounces champagne

Muddle the sugar, mint, and lime with 2 or 3 ice cubes in a cocktail shaker until everything is well crushed. Add rum, cover, and shake. Strain the frothy mixture into a flute, making sure to get some of the crushed mint leaves in the cocktail. Top with champagne.

Lillet Sugar-Cube Cocktail

Rocco Dispirito
Union Pacific
3 sugar cubes
1 ounce Lillet Blanc
Dash of Angostura bitters
2-inch-by-3⁄4-inch strip orange peel
4 and 1⁄2 to 5 ounces champagne

Drop the sugar cubes into a flute, and add Angostura bitters. Squeeze a freshly cut piece of orange peel into the glass, run it over the rim to coat the edge with citrus oil, and then drop the peel into the glass. Add the Lillet to the glass, and slowly fill with champagne.

Pear and Passion Mimosa

Daniel Orr
Guastavino's
2 ounces Looza pear nectar
2 ounces Looza passion-fruit nectar
4 ounces brut champagne
Garnish: 1 thin slice pear

Pour the nectars into a flute and top with champagne. Garnish with pear slice. (Note: May also be made in batches and served in a pitcher when entertaining a large group. A couple of frozen-nectar cubes will keep it cold without diluting the drink.)