Bottle of ruby port Yet another champagne cocktail - one day I must organise a separate section of this web site for these!

This was one I found in an old book, and I wasn't sure whether Tracey would like it. She did - it's really delicious, and ever so simple.

Fill a champagne flute three-quarters full of champagne. Top up (carefully) with a good quality Ruby Port. I like Cockburn's - pronounced "Co-burns".

To finish off, take half a thin slice of lemon, twist some of the juice into the champage, and drop the slice into the drink. Serve.

Easy, huh?