Aperol is a bright orange aperitif, with slightly bitter notes of oranges and herbs. It's a refreshing party drink and no cocktail shaker is required here.
Named after London's Buck's Club in 1921, the cocktail was apparently invented by a barman as an excuse to begin drinking early. It's made by mixing two parts Champagne to one part fresh orange juice.
This long drink is incredibly refreshing with a lovely tang of lime. To serve four, mix 125 ml (4fl oz) chilled vodka with the juice of two limes.
Dry vermouth topped up with prosecco and lime – the martini royale can't fail to be a crowd-pleaser. You'll need a large wine glass for this one.
Chill your glasses – it was always served in a saucer or coupe Champagne glass – then put a sugar cube saturated with Angostura bitters in the base.
This is another classic cocktail, made with crème de cassis (blackcurrant liqueur) and Champagne. Again, any dry sparkling wine will do the job.
This classic was invented by Giuseppe Cipriani, founder of Harry's Bar in Venice. Made with fresh white peach purée, it was always a tricky one to make in winter.
You can use apple juice for this cocktail, but it has more wow factor if you use dry apple cider. Fill a flute to a third full with cider or juice, then top up with sparkling wine.