• 1 sugar cube soaked in good quality balsamic vinegar, such as Acetum Santorini Balsamic Vinegar of Modena
• 1/2 ounce rum 
• Champagne 
• orange peel (garnish)

 Diamonds are Forever

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• 2 pounds leeks
• 1/2 cup sun dried tomato pieces
• 3 tablespoons unsalted butter or margarine
• 1 cup chopped onion
• 1½ tablespoons Chef Paul Prudhomme’s Magic Seasoning Salt
• 4 cups shiitake mushrooms, sliced
• 3/4 cup champagne (or dry sparkling wine), in all (optional)
• 2 cups chicken stock (salt-free)
• 2 cups heavy cream
• 1 cup grated Gouda cheese

Leek, Sun Dried Tomato and Shiitake Mushroom Bisque

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• 3 tablespoons sugar
• 1 cup pomegranate juice
• Two 750-milliliter bottles sparkling wine, chilled
• 3/4 cup late-harvest white wine, such as late-harvest Riesling, chilled
• 2 oranges, thinly sliced crosswise
• 1 cup diced fresh pineapple (1/2 inch)
• 1/4 cup pomegranate seeds
• Ice cubes, for serving

Note: This bubbly, sweet-tart cocktail combines sparkling wine, dessert wine and deep-red pomegranate juice.