Champagne

• 1 cup cranberry juice
• 2 tbs Cointreau liqueur
• 2 tbs fresh lime juice
• 6 sugar cubes
• 750ml chilled pink Champagne or sparkling wine

Place cranberry juice in a medium saucepan and bring to the boil over high heat. Cook, uncovered, for 10 minutes or until reduced by two-thirds. Remove from heat and set aside for 30 minutes to cool. Combine the cranberry juice, Cointreau and lime juice in a small jug. Place a sugar cube in each serving glass. Pour the cranberry mixture over the sugar. Top with Champagne or sparkling wine and serve immediately.

Beautifully scented, rose petals will set the mood if you pop few petals in each champagne glass.

• 6 white sugar cubes
• 3 tsp rosewater
• 750ml champagne or sparkling white wine, chilled
• Small fresh rose petals, to serve

Place 1 sugar cube in each champagne glass. Add 1/2 teaspoon of rosewater and a few rose petals to each glass. Top with champagne to serve.

• 3 large mangoes (about 1.2kg)
• 1 1/2 cups passionfruit pulp
• 5.25 liters good-quality Champagne, chilled

Cut the cheeks from the mangoes close to the stone. Use a large metal spoon to scoop out the flesh, place in the bowl of a food processor and process until smooth. Combine mango puree and passionfruit pulp in a bowl and stir until well combined. Pour into 4 ice cube trays and freeze for 6 hours or overnight until set. To serve, place an ice cube in each serving glass and stand at room temperature for 5 minutes or until ice cube begins to melt. Pour over chilled Champagne. Serve immediately.

• 1 liter guava nectar
• 2 bottles chilled Champagne
• 300g raspberries

Pour the guava nectar among serving glasses. Top with Champagne and add raspberries to serve.

• 2/3 cup scotch whisky
• 2 cups chilled bought orange juice
• 750ml sparkling wine, chilled

Pour the whisky among 8 serving glasses. Top with the orange juice and sparkling wine. Serve immediately.

• 2 tablespoons green tea leaves
• One 750-ml bottle brut Champagne or prosecco, chilled
• Mint leaves, for garnish (optional)

Steep the tea leaves in 2 cups cold water for 6 hours. Strain, cover and refrigerate for at least 1 hour or overnight.
To serve, fill champagne glasses halfway with the green tea and top off with the Champagne and mint leaves if desired.