Triple Sec

Tojo, the bartender at the Glencoe Harbor Club, in Paget, Bermuda, introduced us to this traditional island cocktail.

Madeira is combined with Cointreau, honey and spices in a simple English-inspired hot drink for the holidays.

From the Café Iguana restaurant, in Denver, Colorado.

This intoxicating champagne cocktail was named after a French 75-millimeter gun used in World War I. Many American bartenders claimed to have invented the drink. One recipe, from 1919, called for absinthe, Calvados, and gin, but no champagne. Supposedly, the champagne version was introduced at Harry's New York Bar in Paris in 1925. Or the cocktail might have originated with American soldiers in Paris, who added gin and liqueur to champagne to crank up its potency.