Cocktail Recipe

Prepare glass

Fill a highball or pint glass with ice to chill while you mix the drink.

In a shaker or mixing glass combine vodka, tomato juice, fresh lemon juice, Worcestershire sauce, hot sauce, prepared horseradish, celery salt and freshly ground black pepper.

Add ice to the shaker, cap and roll or gently shake once to chill and combine (10–12 seconds).

Discard ice from the chilled serving glass if desired and fill glass with fresh ice. Strain the cocktail into the glass over ice.

Garnish with a celery stalk and a lemon wedge. Serve with a stirrer so the guest can adjust seasoning to taste.

Fill a highball glass with ice.

In a shaker or mixing glass combine light rum, tomato juice, fresh lime juice, Worcestershire sauce, hot sauce, salt and black pepper.

Add ice, briefly roll or stir to chill and integrate flavors (8–10 seconds).

Pour the mixture into the prepared glass over fresh ice. Garnish with a lime wheel on the rim.

Chill both orange juice and Champagne/Prosecco well beforehand (very cold is best).

Pour the orange juice into a chilled Champagne flute, filling it about halfway (or one-third depending on preference).

Slowly top with chilled Champagne or Prosecco to preserve bubbles. Do not stir; gently tilt the glass if needed to reduce foam.

Optional: garnish with an orange twist. Serve immediately.

If using fresh peaches, peel, pit and blend until smooth; strain to remove fibers for a silky purée. Chill the purée.

Spoon 2 oz of peach purée into a chilled Champagne flute.

Slowly pour chilled Prosecco down the side of the flute to combine with the purée, stirring gently only if necessary. Aim for a light foam.

Garnish with a thin peach slice if available and serve immediately.

Prepare strawberry purée by hulled strawberries, blending until smooth and straining to remove seeds if desired. Chill.

Place 2 oz of strawberry purée into a chilled Champagne flute.

Top slowly with chilled Prosecco to combine, pouring down the side to preserve effervescence.

Garnish with a strawberry on the rim if desired and serve immediately.

Ensure Prosecco is well chilled (ideally 6–8°C / 43–46°F).

Open bottle carefully, keeping a thumb on the cork and tilting the bottle slightly. Pour into a chilled flute, filling about three-quarters.

Serve immediately to preserve bubbles.