Put a sugar cube into the bottom of a champagne flute and drip 4 dashes of Angostura Bitters on to it.
Cover the cube with cognac – then top up the glass with champagne.
As you drink it the flavour changes from dry to sweet.
Requires: 1 part Vodka, 1/2 part Amaretto, 1/2 part simple syrup, 1/2 part molasses, 2 1/4 part thick slices of fresh ginger, pinch of cinnamon, pinch of clove, pinch of allspice, crystallized ginger for garnish
Requires: 1 bottle fruity red wine, 1 cup brandy, 1/2 cup triple sec, 2 mangos, cubed, 1 crisp apple, small dice, 1 apricot, peeled and diced, 1 large orange, halved and sliced, 1 cup boiling water, 1 white tea bag (not green tea but white), 2 teaspoons sugar