• 1 oz. Grand Marnier
• 1 tsp. Honey
• 2 Whole Strawberries, tops off
• 5 oz. Champagne

Together muddle strawberries, honey and Grand Marnier. Fill chilled champagne glasses with the muddled mixture (should be approximately halfway) and then fill the rest of the glass with champagne.

• 1/4 oz. Brandy
• 3/4 oz. Ruby Port
• 3/4 oz. Orange Juice
• 4 oz. Champagne

Shake brandy, port and orange juice well over ice cubes in a shaker. Strain into a champagne flute, fill with champagne, and serve.

• 1 package edible flowers
• 2 plums, pitted and chopped
• 1 green apple, chopped
• 1 bottle French rose wine from Provence region, chilled
• 16 oz. citrus flavored sparkling water

Add flowers and fruit to large wine glasses. Pour wine over flowers and fruit. Add a splash of seltzer water to each glass and serve.

• 6 cups apple cider
• 2 cups orange juice, cranberry-raspberry juice, or orange-mango juice
• 1/2 cup lemon juice
• 1 750-ml bottle sparkling white grape juice or sparkling wine

In punch bowl, large pitcher, or pitchers combine apple cider, orange juice, and lemon juice. Slowly add sparkling white sparkling wine. Serve immediately.

• 1/2 cup chilled champagne
• 1/2 cup cranberry juice
• Fresh cranberries threaded on a skewer

In a champagne glass combine chilled champagne and cranberry juice. Garnish with cranberry skewer. Makes 1 serving.

• 2 teaspoons whole cloves
• 1/2 of a vanilla bean, split lengthwise
• 1 64-ounce bottle apple-cranberry juice
• 4 medium purple and/or green plums, pitted and sliced
• 1 750-ml bottle Gewurztraminer, or other fruity white wine
• Ice cubes

1. Place cloves and vanilla bean in center of a double-thick 6-inch square of 100-percent-cotton cheesecloth. Bring corners of cloth together; tie closed with clean string. Pour apple-cranberry juice into a large container or pitcher. Add plums and spice bag. Cover and chill for 4 to 24 hours.

2. Remove and discard cheesecloth bag. Stir in Gewurztraminer. Serve beverage and plum slices over ice. (Or omit the ice and heat the juice mixture and wine in a 4-quart Dutch oven until hot. Serve in heatproof mugs.) Makes 10 to 12 servings.