Macys.com

raspberry or mango sorbet
champagne

Scoop a small sized ball of sorbet into a champagne flute and fill with your favorite champagne. Adds a light flavor and looks festive.

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triple sec (1:4 ratio of triple sec to champagne)
splash of cranberry juice (for color)
Champagne

In a champagne flute, pour in 1:4 ratio of triple sec, a splash of cranberry juice for color and then top off with champagne. It’s best to pour mixers in first, then finish off with champagne to avoid fizzy overflow.

Poinsettia is the perfect champagne cocktail for a brunch or a holiday gathering.

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1 cup triple sec
1 cup brandy
2 bottles of champagne
1/2 cup chambord
1 quart gingerale
2 cups pineapple juice
ice

In a large champagne bowl, pour in all ingredients and gently stir. Serve over ice.

Macys.com

2 oranges, sliced thinly
2 lemons, sliced thinly
1/2 cup sugar
1/2 cup orange juice (pulp free)
1/2 cup triple sec
2 bottles cheap red wine
ice cubes for serving

Muddle the fruit with the sugar in a punch bowl or pitcher using a wooden spoon to release some of the fruit juices and dissolve the sugar. Stir in orange juice, triple sec and wine. Refrigerate for at least 2 hours but no longer than overnight. Serve over ice. Add mint sprig or fruit garnish.
Serves 8

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1/2 cup Silk Soy Milk Very Vanilla
1 cup orange juice (I like Naked OJ)
1/2 banana, best if cut into pieces and frozen
1 tsp vanilla extract
1 tsp lemon juice
6 ice cubes

Blend all ingredients, except for ice, until smooth, combined, and frothy (30 seconds-1 minute). Add in ice and blend for another 30 seconds.

Makes about 2 cups

Costume and Party SuperCenter

1/2 gallon apple cider
5 cinnamon sticks
zest of 1/4 lemon
zest of 1/4 orange
3/4 tsp ground cloves
1/2 tsp ground allspice
1 1/2 cups clear spiced rum

In a large pot, add cider, cinnamon sticks, zest of both lemon and orange, cloves, and allspice. Over high heat, bring to a boil and boil for 5 minutes, then reduce heat and simmer for 15 minutes. Remove from heat and add in rum. Serve and enjoy!

Barnes & Noble

9 cups water
2 cups sugar
4 cups brandy
1 12oz can frozen orange juice
1 12oz can frozen lemonade
1 tsp instant tea

In a large pot, add sugar to 7 cups boiling water. Boil and stir until sugar is dissolved, about 1 minute. In a small pot, boil remaining 2 cups of water and add in instant tea. Stir until dissolved. Combine both water mixtures, then add in frozen orange juice and frozen lemonade and stir and break up to dissolve all frozen pieces. Add in brandy and mix to combine.  Pour mixture in a large tupperware container and freeze for 24 hours. This can be made weeks in advance and kept frozen.

In a highball glass, serve 2 scoops of frozen mixture with 7up, sprite or club soda. Stir and garnish with fresh mint or maraschino cherries. Drink should be slushy, so serve with a short straw.

Champagne
Orange Juice (freshly squeezed or your favorite brand, pulp-free)
triple sec

In a champagne flute, pour in a splash of triple sec, a 1:5 ratio of orange juice and then top off with champagne. It’s best to pour mixers in first, then finish off with champagne to avoid fizzy overflow.

Mimosa is the perfect champagne cocktail for a brunch or a holiday gathering.

2 oz dry gin
1 tsp superfine sugar
1/2 oz lemon juice
5 oz Brut champagne

In a chilled cocktail shaker filled with ice, combine first 3 ingredients and shake well. Strain into a flute and top off with 5 oz of champagne.

It’s best to pour mixers in first, then finish off with champagne to avoid fizzy overflow.

French 75 is the perfect champagne drink on a warm day.