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1 cup butter, softened
1-1/4 cups confectioners’ sugar
2 teaspoons grated orange zest
1 teaspoon salt
1/4 cup orange juice
1/4 cup champagne
Preheat oven to 350°. In a large bowl, cream first four ingredients until light and fluffy. Mix juice and champagne. Add flour to creamed mixture alternately with juice mixture, beating well after each addition.
Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #1M star tip. Transfer dough to bag; pipe 2-in. circles 2 in. apart onto parchment paper-lined baking sheets.
Bake until edges are set, 10-12 minutes. Cool on pan 5 minutes. Remove to wire racks to cool.
30 kilograms strawberry
90 ml champagne
Puree the strawberries in a blender. Pour into a chilled champagne flute and top up with the champagne.
Stir very gently and float the fresh strawberry on the top.Serve at once.
1 c. vodka
1 c. Champagne
1/2 c. Blue Curacao
1/2 c. lemonade
3 c. ice
White sanding sugar
In a blender, combine vodka, champagne, blue curacao, lemonade and ice. Blend until combined.
Run a lemon wedge around the rim of each glass then dip in sanding sugar.
Pour frosties into rimmed glasses and serve immediately.
2 c. orange juice
1/2 c. tequila
1/4 c. lime juice
Lime wedge, for rimming glasses
Coarse salt, for rimming glasses
1 bottle champagne or prosecco
Orange and lime slices for serving
In a pitcher, combine orange juice, tequila, and lime juice and stir to combine.
Rim glass rims with lime and dip in salt. Pour in orange juice mixture and top off with champagne.
Add sliced oranges and limes to glasses and serve.
1 lime, halved
2 tbsp. sugar
1 c. sweetened cranberry juice
1 bottle champagne
12 fresh cranberries
4 small sprigs fresh rosemary
Rub rims of champagne flutes with lime and dip in sugar. Pour 1/4 cup cranberry juice into each glass and top with champagne.
Use a toothpick to poke a hole through cranberries. Thread rosemary skewer through cranberries and garnish mimosas.
6 tablespoons passion-fruit nectar
Sparkling white wine, such as champagne or Prosecco, well chilled
Divide the passion-fruit nectar between two champagne glasses. Top with the sparkling wine and serve.
2 bottles Champagne (or ginger ale), chilled
4 cups pear nectar
1 lime, cut into 8 wedges
For each serving, pour 3/4 cup of Champagne (or ginger ale) into a flute or wineglass and top with 1/2 cup of pear nectar. Squeeze and drop in 1 wedge of lime.