Queen Bee Mojito

Camper English uses honey to flavor this combination of three classic cocktails in one glass: the Air Mail (rum, honey, citrus, and Champagne), the Champagne Cocktail, and the Mojito.
Look for the classic mojito recipe as well as dozens more classic cocktails on our Drinks & Entertaining page.

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  1 fl. oz. (2 Tbs.) honey syrup
  
  


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  1/2 fl. oz. (1 Tbs.) fresh lime juice
  
  


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  4 large mint leaves; plus sprigs for garnish
  
  


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  1 fl. oz. (2 Tbs.) aged dark rum, such as Matusalem Classico or Cruzan Single Barrel
  
  


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  1 dash Angostura bitters
  
  


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  1 fl. oz. (2 Tbs.) chilled sparkling dry wine, such as Chandon California Brut Classic
  
  

Put the honey syrup, lime juice, and mint in a chilled cocktail shaker. Press (don’t pulverize) the mint with a muddler or wooden spoon until fragrant. Add the rum and bitters and fill the shaker with ice. Put the lid on the shaker and make sure you have a tight seal. Shake as hard as you can for about 10 seconds and then strain into a chilled small coupe. Add the sparkling wine and garnish with a mint sprig.

To make honey syrup

Combine equal parts of your favorite honey and boiling water and stir to dissolve. Let cool completely before using. Store in the refrigerator between uses for up to 1 month.

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.

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  1 cup fresh raspberries, picked over
  
  


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  1 pint vanilla ice cream, slightly softened
  
  


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  1/4 cup framboise or other raspberry eau de vie
  
  


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  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.

Apricot-Vanilla Sparkling Wine Floats

A grown-up take on a root beer float, this dessert is elegant yet playful, and a great way to take advantage of stone fruit season.

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  1/2 vanilla bean
  
  


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  1 lb. ripe apricots, pitted and cut into bite-size pieces (about 3 cups)
  
  


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  1/3 cup granulated sugar
  
  


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  2 Tbs. fresh lemon juice
  
  


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  Kosher salt
  
  


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  About 1-1/2 pints vanilla ice cream
  
  


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  1 750-ml bottle sweet or off-dry sparkling wine (such as Asti Spumante), chilled
  
  

Split the vanilla bean lengthwise, scrape the seeds into a 3-quart saucepan, and add the vanilla bean, apricots, sugar, lemon juice, 1/8 tsp. salt, and 2 Tbs. water. Bring to a boil over medium-high heat, stirring to dissolve the sugar and salt. Reduce to a simmer and cook, stirring occasionally, until the apricots are very tender, 3 to 5 minutes.

Meanwhile, prepare an ice bath by filling a large metal bowl with a few inches of ice and water. Have ready a second metal bowl that will fit into the ice bath.

Transfer the apricot mixture to the second bowl and put the bowl in the ice bath. Stir occasionally until cool, about 5 minutes. Discard the vanilla bean and purée the apricot mixture in a food processor.

Put two small scoops of the ice cream in each of 6 tall, narrow 14-to-16-oz. glasses. Top each with about 2 Tbs. of the apricot sauce. Repeat with another layer of ice cream and sauce. Add about 1/2 cup of the sparkling wine to each glass. Serve immediately, with straws and spoons.

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.

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  3 medium navel oranges, sliced into thin rounds
  
  


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  4 medium lemons, sliced into thin rounds
  
  


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  4 medium limes, sliced into thin rounds
  
  


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  6 large fresh mint leaves
  
  


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  1/2 cup light agave nectar (or simple syrup)
  
  


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  3 fl. oz. (6 Tbs.) plata (silver) tequila
  
  


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  1 750-ml bottle dry white wine, chilled
  
  


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  1 750-ml bottle sparkling wine, chilled
  
  


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  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.