Tequila-Champagne Sangria

This spiked white sangria is one of several served at El Real Tex-Mex Café in Houston. The sparkling wine and soda give it a gentle effervescence, rather than a fierce fizz.

• 3 medium navel oranges, sliced into thin rounds
• 4 medium lemons, sliced into thin rounds
• 4 medium limes, sliced into thin rounds
• 6 large fresh mint leaves
• 1/2 cup light agave nectar (or simple syrup)
• 3 fl. oz. (6 Tbs.) plata (silver) tequila
• 1 750-ml bottle dry white wine, chilled
• 1 750-ml bottle sparkling wine, chilled
• 2 cups lemon-lime soda

Put the oranges, lemons, limes, and mint in a large plastic container. Pour the agave nectar over the fruit. Add the tequila and mix gently. Add the white wine, cover, and let the mixture marinate in the refrigerator for a few hours.

Put the fruit mixture in a large drink dispenser or divide among 2 large pitchers. Top off with the sparkling wine and the lemon-lime soda.

St. Cecilia Society Punch

This punch is named for a famously private and exclusive social organization founded in Charleston, South Carolina, in the 18th century. The recipe can easily be doubled.Find this and other cocktails in our Drinks and Entertaining Guide.

• 2 medium lemons, thinly sliced
• 3/4 cup brandy
• 3/4 cup granulated sugar
• 2 tea bags green tea
• 3/4 cup dark rum, such as Gosling’s
• 1/2 small pineapple, peeled, cored, sliced 1/2 inch thick, and cut into small wedges
• 1 750-ml bottle dry sparkling wine, such as Domaine Ste. Michelle Brut, chilled
• 6 cups sparkling water, chilled

Put the lemon slices in a large bowl and pour the brandy over them. Let macerate at room temperature overnight.

In a small saucepan, combine the sugar with 3/4 cup water and bring to a boil over high heat. Cook, stirring occasionally, until the sugar dissolves, 2 to 3 minutes. Remove from the heat, add the tea bags, and steep for 2 to 3 minutes. Discard the tea bags and let the syrup cool.

At least 3 hours and up to 6 hours before serving, combine the lemons, brandy, syrup, rum, and pineapple in a large pitcher or bowl. Chill in the refrigerator.

Just before serving, pour the punch into a large chilled punch bowl with a block of ice. Add the sparkling wine and sparkling water, and gently stir.

Tequila-Champagne Sangria

This spiked white sangria is one of several served at El Real Tex-Mex Café in Houston. The sparkling wine and soda give it a gentle effervescence, rather than a fierce fizz.

• 3 medium navel oranges, sliced into thin rounds
• 4 medium lemons, sliced into thin rounds
• 4 medium limes, sliced into thin rounds
• 6 large fresh mint leaves
• 1/2 cup light agave nectar (or simple syrup)
• 3 fl. oz. (6 Tbs.) plata (silver) tequila
• 1 750-ml bottle dry white wine, chilled
• 1 750-ml bottle sparkling wine, chilled
• 2 cups lemon-lime soda

Put the oranges, lemons, limes, and mint in a large plastic container. Pour the agave nectar over the fruit. Add the tequila and mix gently. Add the white wine, cover, and let the mixture marinate in the refrigerator for a few hours.

Put the fruit mixture in a large drink dispenser or divide among 2 large pitchers. Top off with the sparkling wine and the lemon-lime soda.

Kir Royale

This festive cocktail is a popular aperitif in France. A classic kir consists of white wine and crème de cassis (black currant liqueur). Replace the wine with Champagne, and it becomes a kir royale.

• 6 fl. oz. Champagne or other sparkling wine
• Crème de cassis (black currant liqueur)
• lemon twist for garnish

Fill a flute glass with the Champagne. Add a dash of crème de cassis and garnish with a lemon twist.

Sgroppino al Limone

Though it's not technically a shake, this cool, lemony cocktail from the Veneto region of Italy, also the home of Prosecco, does include lemon sorbet, which puts it in the ballpark at least. As the sugar cube dissolves, it provides a bit of sweetness to balance the tart lemon and the strong vodka. Serve in champagne flutes before dinner, as a palate cleanser between courses, or after the meal to accompany, follow, or even be dessert.Find more icy sweet cocktails on our Drinks & Entertaining page.

• 1 fl. oz. vodka
• 1-1/2 scoops lemon sorbet (about 1/3 pint)
• Chilled Prosecco or other sparkling white wine
• 2 sugar cubes
• 2 lemon twists 

Whisk the vodka and 1 scoop (1/2 cup) sorbet together in a small bowl until the texture is uniform. Add enough sparkling wine to fill each of two flutes about three-quarters full and whisk gently to combine.

Place one sugar cube in each flute, divide the sorbet mixture between the two flutes, and top each with half of the remaining 1/2 scoop (1/4 cup) sorbet. Run a lemon peel around the rim of each flute, twist it over the top, then drop it into the flute and serve at once.

St. Cecilia Society Punch

This punch is named for a famously private and exclusive social organization founded in Charleston, South Carolina, in the 18th century. The recipe can easily be doubled.Find this and other cocktails in our Drinks and Entertaining Guide.

• 2 medium lemons, thinly sliced
• 3/4 cup brandy
• 3/4 cup granulated sugar
• 2 tea bags green tea
• 3/4 cup dark rum, such as Gosling’s
• 1/2 small pineapple, peeled, cored, sliced 1/2 inch thick, and cut into small wedges
• 1 750-ml bottle dry sparkling wine, such as Domaine Ste. Michelle Brut, chilled
• 6 cups sparkling water, chilled

Put the lemon slices in a large bowl and pour the brandy over them. Let macerate at room temperature overnight.

In a small saucepan, combine the sugar with 3/4 cup water and bring to a boil over high heat. Cook, stirring occasionally, until the sugar dissolves, 2 to 3 minutes. Remove from the heat, add the tea bags, and steep for 2 to 3 minutes. Discard the tea bags and let the syrup cool.

At least 3 hours and up to 6 hours before serving, combine the lemons, brandy, syrup, rum, and pineapple in a large pitcher or bowl. Chill in the refrigerator.

Just before serving, pour the punch into a large chilled punch bowl with a block of ice. Add the sparkling wine and sparkling water, and gently stir.

Sparkling Pomegranate Cocktail

As with any Champagne cocktail, for this recipe you want a moderately priced sparkling wine that tastes good enough to sip on its own, but that you'll feel all right about mixing. There are plenty of good choices, including Spanish cavas, Italian proseccos and some American sparklers. Steer clear of anything over $16 and save the true Champagne and good sparkling wines for sipping on their own: Their nuances get lost once blended with mixers.Find this and other beverages in our Drinks and Entertaining Guide.

• 1/2 cup granulated sugar
• 1 cup plus 2 Tbs. unsweetened pure pomegranate juice (such as Pom brand), chilled
• 1 750ml bottle dry sparkling wine or Champagne, chilled

Make the sugar syrup

In a small saucepan, combine sugar and 1/2 cup water and bring to a boil over high heat, stirring until the sugar is dissolved. Boil for 1 minute. Let cool and then refrigerate until ready to use. You'll have enough syrup for about 15 cocktails, making it easy to double the recipe.

Make the cocktail

In a small pitcher, stir together the pomegranate juice and 3 Tbs. of the sugar syrup (reserve remaining syrup for another use, or a second batch of cocktails). Fill six champagne flutes about one-third full with the pomegranate mixture. Top with the sparkling wine, dividing it evenly among the flutes. Serve immediately.

St. Cecilia Society Punch

This punch is named for a famously private and exclusive social organization founded in Charleston, South Carolina, in the 18th century. The recipe can easily be doubled.Find this and other cocktails in our Drinks and Entertaining Guide.

• 2 medium lemons, thinly sliced
• 3/4 cup brandy
• 3/4 cup granulated sugar
• 2 tea bags green tea
• 3/4 cup dark rum, such as Gosling’s
• 1/2 small pineapple, peeled, cored, sliced 1/2 inch thick, and cut into small wedges
• 1 750-ml bottle dry sparkling wine, such as Domaine Ste. Michelle Brut, chilled
• 6 cups sparkling water, chilled

Put the lemon slices in a large bowl and pour the brandy over them. Let macerate at room temperature overnight.

In a small saucepan, combine the sugar with 3/4 cup water and bring to a boil over high heat. Cook, stirring occasionally, until the sugar dissolves, 2 to 3 minutes. Remove from the heat, add the tea bags, and steep for 2 to 3 minutes. Discard the tea bags and let the syrup cool.

At least 3 hours and up to 6 hours before serving, combine the lemons, brandy, syrup, rum, and pineapple in a large pitcher or bowl. Chill in the refrigerator.

Just before serving, pour the punch into a large chilled punch bowl with a block of ice. Add the sparkling wine and sparkling water, and gently stir.

Raspberry & Champagne Ice Cream Floats

This recipe, excerpted from the cookbook Dessert Express, is an elegant take on the ice cream soda, with a scoop of vanilla ice cream and a handful of raspberries floating in a glass of champagne.Searching for more refreshing beverages? Find what you're looking for in our Drinks and Entertaining Guide.

• 1 cup fresh raspberries, picked over
• 1 pint vanilla ice cream, slightly softened
• 1/4 cup framboise or other raspberry eau de vie
• 2 cups chilled dry champagne or sparkling wine

Put 2 Tbs. of the raspberries in the bottom of each of 4 tall glasses. Top with a 1/4-cup scoop of ice cream. Drizzle 1 Tbs. framboise into each glass, then top with another 2 Tbs. of raspberries an danother 1/4-cup scoop of ice cream. Pour 1/2 cup of champagne into each glass. Serve immediately with a straw and a long-handled spoon.

Kir Royale

This festive cocktail is a popular aperitif in France. A classic kir consists of white wine and crème de cassis (black currant liqueur). Replace the wine with Champagne, and it becomes a kir royale.

• 6 fl. oz. Champagne or other sparkling wine
• Crème de cassis (black currant liqueur)
• lemon twist for garnish

Fill a flute glass with the Champagne. Add a dash of crème de cassis and garnish with a lemon twist.

St. Cecilia Society Punch

This punch is named for a famously private and exclusive social organization founded in Charleston, South Carolina, in the 18th century. The recipe can easily be doubled.Find this and other cocktails in our Drinks and Entertaining Guide.

• 2 medium lemons, thinly sliced
• 3/4 cup brandy
• 3/4 cup granulated sugar
• 2 tea bags green tea
• 3/4 cup dark rum, such as Gosling’s
• 1/2 small pineapple, peeled, cored, sliced 1/2 inch thick, and cut into small wedges
• 1 750-ml bottle dry sparkling wine, such as Domaine Ste. Michelle Brut, chilled
• 6 cups sparkling water, chilled

Put the lemon slices in a large bowl and pour the brandy over them. Let macerate at room temperature overnight.

In a small saucepan, combine the sugar with 3/4 cup water and bring to a boil over high heat. Cook, stirring occasionally, until the sugar dissolves, 2 to 3 minutes. Remove from the heat, add the tea bags, and steep for 2 to 3 minutes. Discard the tea bags and let the syrup cool.

At least 3 hours and up to 6 hours before serving, combine the lemons, brandy, syrup, rum, and pineapple in a large pitcher or bowl. Chill in the refrigerator.

Just before serving, pour the punch into a large chilled punch bowl with a block of ice. Add the sparkling wine and sparkling water, and gently stir.