How to mix champagne cocktails

FACE IT: Champagne that's off even a bit tastes horrible. Given our temperatures and the way we store our wines (sparkling or otherwise), and the passing-the-parcel we tend to play with gifts, it's more than likely that by the time you actually end up opening a bottle or two, they are either spoilt, or on the verge of it.

But an innovative host could win himself some brownie points for not only using up these borderline bottles, but also serving some exciting cocktails in the bargain.

Chill the champagne (or sparkling wine), even though it's to go into a cocktail mix. Champagne cocktails could start off being ice lollies (almost), so have lots of crushed ice at hand. And cocktails will need to be served in stem glasses "" fluted tulips, martini glasses, anything with a wide mouth "" but not in the classic champagne flutes.

Since peaches are in season, you might want to begin with this one. Mix together two measures of vodka, a half measure of peach schnapps, a little (two teaspoons, freshly squeezed) peach juice in a cocktail shaker with crushed ice. Pour into a cocktail glass and top with champagne. Garnish with peach and "" voila! you have a Bellini-tini.

The classic Bellini, of course, is simpler. Mix together two measures of peach juice, four measures of champagne and (if you like) a measure of grenadine. Across the Western world it's served without crushed ice, but in India it might be preferable with a generous quantity of it to cool down your cocktail.

Like it a little less sweet? Half fill a tall glass with cracked (as opposed to crushed) ice, add a measure of gin and juice of half lemon with one teaspoon of caster sugar, and stir. Top with chilled champagne, and you've made yourself a French '75.

With mint in season, try this one: crush two sprigs of mint with one tablespoon of sugar in glass, and fill up with crushed ice. To this, add a measure of brandy and top up with champagne. Stir before serving the Champagne Julep.

Here's an interesting variation, and sure to be a hit with the ladies. Take 10 ripe strawberries (or cheat and use three tablespoons of strawberry crush) and mix in a blender with 125 ml orange juice and some ice cubes. Pour into a tall glass, top with champagne, stir briskly and serve the Champagne Romanov Fizz.

Champagne and orange juice mix well together, and Buck's Fizz is just that, particularly if you're planning on serving a lot of cocktails to your guests. In which case a bottle of champagne and a half-litre of orange juice (not Tropicana "" it's too pulpy) can be poured into a large jug over cracked ice. Serve with orange slices floated in the glass for effect.

Because the ladies like their summer drinks blue, swirl four dashes of curacao in a tulip glass to coat the inside, and top with chilled champagne. Simple, elegant: Blue Champagne.

Similarly, swirl grenadine in a tulip glass, and pour in a mixture of watermelon juice and champagne. And since I made it up (watermelon juice and champagne work surprisingly well together), you're free to give it any name you like.

And finally, when it's really hot, and you want a frozen cocktail, here's a recipe for sorbet that could serve you well: put 250 g of sugar in 300 ml of water in a saucepan and heat gently till sugar is dissolved (this can also be done in a microwave oven). Stir together 300 ml of champagne, the juice of one lemon and one orange with the cooled sugar syrup, and freeze till slushy. Serve in glasses garnished with sliced strawberries.