Courvoisier Pink Slipper
Photography by Cindy James; Syling by Randy Price; © Everett Collection
Need to add a taste of class to an affair? Since their beginnings in the 1800s, champagne cocktails have been known as high-society drinks. The pink slipper, an old favorite, fell out of fashion years ago when its key ingredient, cherry brandy, did. But make a pink slipper with Courvoisier Rosé instead of brandy and new possibilities emerge. Courvoisier is lighter than traditional cognac (about half the alcohol) and fruitier (since it’s blended with red wine grapes).

Mix together 1 part Courvoisier Rosé and 1 part prosecco. Pour into champagne flute and add lemon twist for garnish.

Hennessy Apple Expert
Photography by Cindy James; Syling by Randy Price; © Everett Collection
There’s something utterly seductive about some cocktails. W. Somerset Maugham said a martini “should always be stirred, not shaken, so that the molecules lie sensuously on top of one another.” Though martinis were born of gin and vermouth, this sensuous cocktail calls for Hennessy cognac, which lends complexity. The traditional grapes used to make it are fruit forward and high in acid, so that they not only balance the sweetness of the drink but reinforce the apple flavor.

Stir together 1 ½ oz. Hennessy V.S., ½ oz. apple liqueur, 1 tsp. Demerara sugar, and 1 dash lemon bitters. Garnish with a lemon twist and an apple wedge, and serve on the rocks.

Moët & Chandon Impérial
Miami Morning Mimosa

Photography by Cindy James; Syling by Randy Price; © Mary Evans/Jobete Productions/Paramount Pictures/Ronald Grant/Everett Collection
There’s no reason to sing the blues about mimosas anymore: The cocktail that started out as a star and then wound up playing the brunch circuit is back and ready for her close-up thanks to quality ingredients. With Moët in the mix, you know you are in for something special. Its Ice Impérial is the first champagne-style wine blended to be served with ice, so the cocktail stays bubbly while ice adds freshness to this postmodern mimosa (from 101 Champagne Cocktails by Kim Haasarud).

1 oz. raspberry puree, ½ oz. cognac, ½ oz. crème de banana liqueur, ¾ oz. Moët & Chandon Impérial champagne, sweetened whipped cream for garnish (optional). Combine the raspberry puree, cognac, and crème de banana liqueur in a cocktail shaker with ice. Shake vigorously. Add the champagne and stir. Strain into a chilled glass. If desired, add a dollop of whipped cream and garnish with a fresh raspberry.