2 bottles of cold champagne 2 cups cranberry juice 1 ½ cups of rum ½ cup sugar Fresh mint leaves 1 lemon, sliced 1 pomegranate, seeds

Preparing:

Dissolve the sugar in half liter of water, boil and let cool completely. Combine Champagne with cranberry juice, rum and pomegranate seeds.

Refrigerate for 1 hour. Add enough ice, garnish with lemon slices and mint and serve.

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1 liter cranberry juice 1/2 liter mineral water 1 cup brandy 1 bottle champagne Lemon gores Syrup to taste (sugar dissolved in water to the fire)

Preparing:

Mix in a cocktail mixer the cranberry juice, brandy and lemon gores. Add the syrup to taste. Before serving add the mineral water and champagne.

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1 1/2 ounces champagne 3/4 ounce peach juice 1 tsp unflavor gelatin 1 tsp ice

Preparing:

Pour the champagne, juice, gelatin and ice in a glass. Decorate with peaches gores.

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3 cups sparkling water or champagne, chilled 3/4 cup apricot nectar, chilled 3/4 cup pink grapefruit juice cocktail, chilled 12 ounce orange-tangarine juice concentrate, thawed and undiluted

Preparing:

Combine the apricot, grapefruit and orange-tangarine juice in a pitcher and chill. Add sparkling water. Serve inmediatly over ice.

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