Bellini

This is an oldie, but a goodie--at least when brunch is concerned. I made this cocktail for someone at work as a before-dinner drink. The recipe calls for peach nectar, which wasn't always easy to come by in the dark ages of cocktails. I like to add a dash of Peachtree schnaps to up the alcohol and flavor, since there isn't much room to work with when it comes to liquid that fits into a champagne flute.

• 2 oz. peach nectar
• champagne or sparkling water
• dash Peachtree schnapps (optional)

Build drink in a chilled champagne flute with peach nectar and top with champagne.

Mimosa (Pamplemousse Rose at The Source)

A Mimosa is probably the easiest champagne cocktails to make. Just fill a champagne flute half full with orange juice and top with the bubbles.

It also doesn't taste that great, isn't very strong, and is a massive waste of champagne. Just sayin'.

Pamplemousse liqueur by Combier is a fun way to punch the Mimosa up a bit. A half ounce turns it in to a bright and citrus treat (especially if you are using store bought juice--and now I'm wondering if anyone has ever made a fresh-squeezed Mimosa. The thought boggles the mind).

• 1/2 oz. Pamplemousse Rose
• 1 oz. chilled orange juice
• champagne or prosecco 

Build drink in a champagne flute with Pamplemousse rose and orange juice before topping with sparkling wine.