Here's what happens when we have access to a car for a suddenly hot weekend:

We like champagne.

We like champagne in champagne bowls. These are shallow little cocktail glasses on a stem. They're an excellent way to feel like you're drinking champagne with wild abandon, since they're so little you're constantly refilling them. Besides, they're way harder to knock over than top-heavy flutes. So it's great until, regardless of wieldiness, you break one of said bowls in the sink; champagne bowls are pretty hard to find new anywhere at this point. It's a good thing thrift stores always have the rejects from everyone's grandparents' china cabinets.

Once you have both champagne and appropriate vessels, put the champagne in the freezer. Don't forget it's there. Then, when everything is good and cold, make some of these.

Champagne cocktail #1

Put a big pinch of white sugar and several drops of bitters in a champagne glass. Twist and add a lemon peel. Fill with cold champagne and drink.

Champagne cocktail #2

Put a little good gin and several drops of bitters in a champagne glass. Twist and add a lemon peel. Fill with cold champagne and drink.

Champagne and juice

This can be done any which way. Champagne + orange juice = mimosa. Champagne + peach nectar = bellini. Champagne + apricot nectar or pomegranate juice or grapefruit juice or nearly anything else you can think of = tasty, and good for making a bottle last a long time while still feeling pretty extravagant.

Or, if you're feeling especially extravagant, have a

Kir royale,
which requires you to buy creme de cassis.

Pour a splash of creme de cassis into a champagne glass. Fill with cold champagne, garnish with a raspberry if you feel like it, and drink.

Apparently "champagne" is one of the words I can't type correctly unless paying complete attention.