Put 2-3 ice cubes into a tall glass. Add 1 tsp grenadine, 1 tbsp lemon juice and 30ml gin. Top up with cold sparkling wine. Garnish with a slice of lemon and serve. Repeat as needed.
Strawberry thyme fizz
Place 250ml water, 10 strawberries and 3 sprigs of fresh thyme in a small pot and bring to a boil. Reduce the heat and simmer for 15-20 minutes or until water turns red. Pour the mixture through a fine mesh sieve and discard the strawberries and thyme sprigs. Add 200g sugar to the water and return to the heat. Boil for 3-4 minutes, stirring, until the sugar has completely dissolved. Remove from the heat and allow to cool. Place the cooled syrup in the fridge until ready to serve. To assemble the cocktails, pour 30ml limoncello and 20ml of the strawberry-thyme simple syrup into each champagne glass. Slowly top up with cold sparkling wine and garnish with a strawberry and a thyme sprig. Repeat as needed.
Sparkling rosé sangria
Bring 120ml water to a boil in a small saucepan and add 100g sugar. Simmer, stirring, for 3-4 minutes until the sugar is completely dissolved. Remove from the heat and allow to cool completely. When ready to serve, thinly slice 2 ripe pears and 2 ripe peaches. Place the fruits in a pitcher and add the cooled simple syrup, 60ml triple sec and 1 x 750ml bottle of sparkling rosé. Stir and serve.
In the bowl of a food processor, combine 2 ripe, pitted and chopped peaches, 1 tbsp lemon juice and 1 tsp sugar. Whizz until smooth. Press the mixture through a sieve and discard the solids. To assemble the cocktails, place 2 tbsp of the peach purée into each Champagne flute and top up with cold sparkling wine. Serve immediately.