1. The Bellini - alcoholic

Serves 8 Preparation 5 mins.

This cocktail was first made in Harry's Bar in Venice using prosecco, the region's sparkling wine. A bellini is just as yummy when made with champagne. use white peaches if in season - if not the yellow will serve just as well.

2 medium peaches (300gram) chopped coarsely

1/2 cup (125ml) peach schnapps

750ml chilled champagne or sparkling wine

8 sugar cubes.

1. Blend or process peach and schnapps until smooth. Combine peach mixture with champagne in a large jug.

2. place one sugar cube into the bottom of each of your chilled champagne glasses and then top with the Bellini mixture.

Serves 4. preparation 5 mins.

900grms seedless watermelon chopped coarsely

1/2 cup (125ml) orange juice, chilled.

2 tablespoons lime juice.

1. Blend or process watermelon, orange juice and lime juice until smooth.

2. Garnish with slices of lime and serve with ice, if desired.

Serves 8. Preparation 5 mins. (plus refrigeration)

For this particular recipe a Traminer Reisling was used or of course you could try a Chardonnay or a Verdelho.

2 X 750 ml bottles of a medium dry white wine.

1 tablespoon of dark rum

1/3 cup (80ml) peach schnapps

2 tablespoons triple sec.

1 1/2 cups (375 ml) apple and mandarin juice

3 starfruit (480grms) sliced thickly

4 small peaches (460grms), sliced thickly

1. Combine your wine, schnapps, triple sec., and juice in a large bowl. Stir in the sliced fruit.

2. Cover and refrigerate for 1 hour before serving.

A few of the following berries

currants

strawberries

strawberries

bar sugar

Mash to a pulp a few currants, raspberries, and strawberries with bar suger. Strain the juice very carefully into your shaker, having first half filled it with broken ice, add a little lemon juice and the same quantity of water.

Shake well and strain into a small wine galss.

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Serves 5. Preparation 5 mins

Note: If you fill each champagne glass to only 2/3s you will be able to pour 5 cocktails from the one bottle of champagne.

To make one Champagne Cocktail.

5cm strip of orange rind.

1 sugar cubes drops of Angostura Bitters.

2/3 cup (160ml) chilled champagne or sparkling wine.

1. Slice the orange rind finely

2. Place sugar cube into base of glass, shake the drops of Angostura Bitters onto the sugar cube and then top with the chilled champagne.

Fill your shaker half full of broken ice and add the following:

The juice of a lemon

The juice of half an orange

3 dashes of Angostura Bitters

1 or 2 dashed of gum syrup if required, for sweetness.

Shake well and strain into a small wine- glass