Here are two cocktails from the book -- one a classic that would be just right for this evening, and the other a juicy drink for New Year's morning brunch.
1 sugar cube
Lemon or orange twist, for garnish
Soak the sugar cube in Angostura bitters and drop into a champagne flute. Top with a luxury champagne or a sparkling wine. Garnish with a lemon or orange twist.
1 1/2 ounces orange juice
1 ounce apricot brandy
3 ounces champagne
Orange peel, for garnish
Combine the orange juice and apricot brandy in a cocktail shaker with ice. Shake vigorously and strain into a champagne flute. Top off with champagne and garnish with a large piece of orange peel.
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Both recipes by Kim Haasarud in 101 Champagne Cocktails, published by Wiley. Photographs by Alexandra Grablewski. All photography and recipes reprinted with permission.