Ring In The New Year With These Nine Festive Cocktails

The Double Shot Martini. (Courtesy Photo)

‘Tis the season to celebrate with a cocktail, so here are our nine picks to toast to 2016 with.

1. Ruby’s Sparkling Slippers: (Created by Cassandra Rosen for Soltado Tequila)

1 oz. Soltado

.5 oz. St. Germain

.5 oz. Pomegranate Syrup

Dash Rhubarb Bitters

2 oz. Prosecco

Berries or Lemon Zest, for garnish

Directions: Shake first four ingredients with ice, strain into a champagne flute. Top with prosecco, garnish with berries or lemon zest.

2. Bacardi Party Punch:

750 mL bottle Bacardi Superior Rum

1 L Cranberry Juice

2 L Ginger Ale, chilled

8 oz. Orange Juice

1 oz. Lime Juice

1 1/2 oz. Lemon Juice

All That Glitters. (Courtesy Photo)

Directions: In a large container, combine rum and fruit juices. Chill. Just before serving, pour into large punch bowl. Add ice and gently stir in chilled ginger ale. Garnish by floating orange, lemon and lime slices on top. (Note: Recipe makes 16 cups)

3. The Double Shot Martini:

1.5 oz. Avión Espresso Tequila

1 oz. Milk or Half & Half

Directions: Add all ingredients to shaker. Shake and strain into a chilled martini glass. Garnish with 1 to 3 espresso beans.

4. All That Glitters:

1.5 oz. Belvedere Wild Berry

.75 oz. Lemon Juice

1 oz. Simply Syrup

1.5 oz. Sparkling Wine

Directions: Combine all ingredients in a cocktail shaker with ice and shake vigorously. Strain into a chilled cocktail glass and garnish with a starfruit slice.

Ruby’s Sparkling Slippers. (Courtesy Photo)

5. Herradura Espresso Cocktail:

Herradura Espresso Cocktail. (Courtesy Photo)

1 1/2 oz. Herradura Anejo

1/2 oz. Coffee Liqueur

1 1/2 oz. Espresso

1/2 oz. Simple Syrup

1 1/2 oz. Heavy Cream

Directions: Place all ingredients excluding the heavy cream in to a cocktail shaker filled with cubed ice. Shake hard and strain over ice in to a chilled coupe glass. In a separate shaker place the heavy cream and cubed ice, shake hard to aerate then pour carefully over a bar spoon to layer the cream over the coffee. Garnish with 3 coffee beans.

6. Hot Apple Bottom: (Created by Willy Shine)

1.5 oz. Appleton Estate Reserve Blend

1 spoonful of Pedro Ximenez Sherry

.5 oz. Honey Syrup (2:1 Honey to water)

2 heaping spoonful Spiced Maple Butter*

1.5 oz. Apple Cider

Grated Nutmeg and Cinnamon Sticks, for garnish

Hot Apple Bottom. (Courtesy Photo)

Directions: Heat the apple cider to its boiling point while combining the rest of the ingredients in a handled mug. Pour the hot cider into the mug and stir to combine. Dust with nutmeg, garnish with a cinnamon stick and serve.

Knob Creek Holiday Punch. (Courtesy Photo)

Maple Butter:

4 oz. Butter

4 oz. Maple Syrup

Pinch ground Cinnamon

Pinch ground Clove

Pinch ground Nutmeg

Directions: Melt the butter and stir in the rest of the ingredients to combine. Chill until ready to use.

7. Knob Creek Holiday Punch:

3 parts Knob Creek Bourbon

3 parts Cranberry Juice

4 parts Lemon-Lime Soda

1 part Fresh Lemon or Lime Juice

Dash of Bitters

6 parts Champagne

Orange and Lemon Slices

Directions: Pre-chill all ingredients. Slice the oranges and lemons, cover and set aside. As the guests begin to arrive, fill a punch bowl with ice and pour in the Knob Creek Bourbon, soda and fruit juices. Top with champagne and garnish with orange and lemon slices.

The Resolution. (Courtesy Photo)

8. Midnight Inferno:

.75 oz. Cîroc

.75 oz. Blackberry Syrup

.75 oz. Orange Liqueur

2 dashes Angostura

Directions: Fill the cocktail into mixing glass, add all of the ingredients and stir for 20 seconds. Julep Strain into Coupe glass filled. Garnish with torched essential oils of an orange zest (Flaming Orange).

9. The Resolution:

1 1/2 Parts Hornitos Reposado Tequila

1/2 Part Apricot Liqueur

1/2 Part Honey

3/4 Part Lemon

3/4 Part Egg White

Directions: Add all ingredients into a mixing glass. Shake without ice for approximately 10 to 12 seconds. Double strain into a cocktail glass. Garnish with cinnamon.