Salah Chetbi, manager for Disney Cruise Line Beverage Standards & Consistency recently said that on the Disney Fantasy there would be lots of new tastes “From rare vintages of wine to inventive cocktails, craft beer and our own Champagne label, for our guests to savor." Among highlights: Taittinger has created another new Champagne label just for the Disney Fantasy inaugural year, debuting at the ship’s christening. Also, a special Taittinger Nocturne is the signature sparkling in Ooh La La, the ship’s Champagne-themed cocktail bar – with Jessica Rabbit from the classic film “Who Framed Roger Rabbit Roger” gracing the bottle. Guests may purchase both of these limited-edition bottles to take home, exclusively on the Disney Fantasy. In Remy, the ship’s haute cuisine French restaurant, the signature “Collette” cocktail is handcrafted tableside, expertly combining Taittinger Champagne and pear vodka, and garnished with the perfect proportion of fresh blueberry, dried apricot and mint leaf. Remy features two wine lists: a special French list with nearly 200 wines from around the globe, mostly vintage French wines from nearly every region in France, and Remy’s Vault, a separate and exclusive list with rare wines from all over the world. From Remy’s Vault, 22 wines are selected as the best of the best, presented by a white-gloved sommelier to diners in an elegant velvet box that opens like a book with each wine on a silver- plated plaque. The list includes a 1947 Château Cheval Blanc, a nod to the animated film “Ratatouille” (the wine requested by the movie’s food critic). Considered one of the best vintages in the world, a single bottle retails for $25,000. The list also includes a most notable 1961 Château Latour (in the film, one chef offers another a bottle of this exceptional vintage in hopes of learning his cooking secrets). For Palo, a sparkling prosecco and a lush red Barolo both were exclusively bottled for the upscale, Italian-inspired restaurant. The wine list, with 99 percent Italian wines, focuses on all regions of Italy, with a wide selection of Super Tuscans and surprises like an Italian Riesling. Palo’s signature Balsamic Grande cocktail features vodka, a splash of 5-year-old balsamic vinegar and fresh muddled strawberries. For a special after-dinner wow, grappa is served in a jeroboam (4/5 gallon) bottle. After-dinner libations include Rémy Martin Louis XIII Rare Cask, one of the most sought-after cognacs for connoisseurs, aged in centuries-old casks and served from an elegant Baccarat crystal decanter ($1,250 for a 1-ounce sip). Also for the Disney Fantasy, a single rare bottle of 43- year-old Camus Cuvee 4.176 Cognac, presented in an engraved Baccarat crystal decanter, is available for discerning guests ($145 for a glass). In Europa, the ship’s nightlife district, a favorite spot for hand-crafted cocktails is upscale Skyline, where the bar backdrop features changing skylines from St. Petersburg, Russia; Athens, Greece; Florence, Italy; Budapest, Hungary; Paris; London and Barcelona Spain. Drinks are themed to each of the cities and infused with fresh herbs and fruits, such as Barcelona’s El Conquistador with strawberry, basil and fresh cracked pepper; the Aphrodite from Athens with thyme, coriander, rosemary, basil and mint; and Florence’s Sogno di Cioccolato with Chianti, sweet cocoa, agave nectar and whipped cream. Also in Europa, O’Gills Pub features a red lager draft made especially for the pub, as well as its own private label Irish Cream and vintage Irish whisky. For a real treat, ask for the Blarney Stone Tasting flight with O’Gills Irish Cream, Kilbeggan Irish Whisky and Irish coffee. At The Tube, a dance club that draws its inspiration from London’s many train stations, the mixologist created six cocktails, including the “1863,” named for the year the train opened, crafted with vanilla vodka, Monster Energy and Imperial English breakfast tea. La Piazza, inspired by picturesque Italian cities and their plazas, has a bar menu that includes classic Italian drinks, such as sparkling Prosecco, Moretti Peroni beer, red and white wines, grappa, limoncello and after-dinner sips served with almond biscottis. Cocktails sans alcohol: for guests who prefer no alcohol (and for younger guests), mixologists have created new non-alcoholic cocktails. Many of the new cocktails are made with “better for you” ingredients, such as organic spirits, fresh fruits and herbs, and lower calorie no-sugar-added fruit purees. For instance, the purple basil lemonade mixes cranberry juice, sparkling water, lime and fresh basil; the mint tea punch is English breakfast tea, cranberry and pineapple juices, fresh lime juice, and agave nectar with a splash of sparkling water.