Liqueur

Madeira is combined with Cointreau, honey and spices in a simple English-inspired hot drink for the holidays.

From the Café Iguana restaurant, in Denver, Colorado.

This intoxicating champagne cocktail was named after a French 75-millimeter gun used in World War I. Many American bartenders claimed to have invented the drink. One recipe, from 1919, called for absinthe, Calvados, and gin, but no champagne. Supposedly, the champagne version was introduced at Harry's New York Bar in Paris in 1925. Or the cocktail might have originated with American soldiers in Paris, who added gin and liqueur to champagne to crank up its potency.

A New Orleans specialty that combines dark coffee with brandy, citrus and spices, this gets its name from the French words for coffee and burnt brandy. We've added a couple of twists, spiking it with Grand Marnier and topping it with whipped cream.

This variation on the traditional champagne cocktail is spiked with some Cognac and Grand Marnier.

The choice of fresh fruit depends entirely on what's available, so don't be afraid to experiment. Mangoes, pineapples, apples, and strawberries are some fruits to consider, although the drink should include at least one citrus fruit, just for some zing. Serve this sangria at picnics or at alfresco luncheons. It pairs well with savory Spanish foods such as paella.

We thought we would update the popular Cosmopolitan by substituting Champagne for the usual lemon vodka. We garnished the drinks with skewers of sugar-coated fresh cranberries (thawed frozen ones will work just fine, too).