Blend all ingredients (except champagne) briefly with a glassful of crushed ice in a double-cocktail glass. Add champagne, garnish with a sugar-dipped strawberry, and serve.
Cocktail Glass
Shake gin, orange juice and grenadine and strain into a highball glass three-quarters filled with broken ice. Add champagne, garnish with a slice of orange, and serve.
Highball Glass
Pour passion fruit puree into a champagne saucer and stir in the simple syrup (to taste). Slowly add the champagne whilst stirring gently. Float the alize on top, and serve.
Champagne Saucer
Pour the mango puree into a mixing glass, then slowly add the champagne whilst stirring gently. Float the maraschino on top, and serve.
Champagne Saucer
Muddle the fruit and maraschino in the bottom of a bar glass. Add ice and champagne, stir gently and strain into a champagne flute. Garnish with flamed orange peel, and serve.
Champagne Flute
