Liqueur

If you're expecting a crowd, mix up a pitcher of these drinks ahead of time and refrigerate. Pour over ice and garnish with lime wedges just before serving.

Dipping the rims of the glasses into a mixture of salt and sugar is a nice touch.

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).

Adding salt to this cocktail really cuts any bitterness in the grapefruit juice.

Cranberries are cultivated in Canada, and tradition there calls for hosts to make a punch for Christmas guests. Here, the crop and the custom merge in a delightful champagne cocktail, which takes a French turn with the addition of crème de cassis.

This is a variation of a recipe developed by the late Patrick Clark, chef of New York's Tavern on the Green.