A champagne toast at midnight is fine, but why not ring in the New Year by sipping on something a little more unique?
Directions: Pour bitters onto sugar cube and let soak in, place sugar cube in a Champagne flute. Add Cognac, and top with Bolla Prosecco.
Allaire Privee’s Golden Margarita:
Directions: Add ingredients to shaker with ice and mix. Pour cocktail over ice and top off with 24K edible gold powder that melts on top of the cocktail, giving a melted gold look floating on top of the Margarita.
Kim Crawford Sauvignon Shimmer:
Directions: Combine liquid ingredients and 1 tsp. gold leaf with ice in a mixing glass. Stir with ice and strain over fresh ice (large chunk preferable) in a rocks glass. Decorate cocktail with remaining gold leaf.
Directions: Combine 2 parts honey with 1 part water and mix until consistent. Cover and store refrigerated.
New Year’s Sparkler:
Directions: Lightly muddle 6 blueberries in a shaker. Combine remainder of ingredients except Prosecco in the shaker with ice and shake vigorously. Double strain into a champagne flute and add a splash of Prosecco. Garnish with a blueberry skewer.
Amethyst Lavender Lemon Martini: (Created by Själ Skincare Founder and Elemental Energy: Crystal and Gemstone Rituals for a Beautiful Life author, Kristin Petrovich)
Directions: Add ice, 2 tbsp. lavender simple syrup, 2 oz. vodka, and 1 tbsp. lemon juice to a pint glass. Fill with soda water, shake and garnish with a stem of lavender, amethyst optional (do not swallow).
*Lavender Simple Syrup:
Directions: Combine water, sugar and tumbled amethyst in a small saucepan over high heat and bring to a gentle boil. Add dried lavender, reduce heat to low and simmer for 1 minute. Remove from heat and cool. Remove Amethyst Stone. Strain lavender blossoms.
‘Tis The Spritzer: (Created by Cody Goldstein – Founder of Muddling Memories)
Directions: Add all the ingredients into a shaking tin and fill with a handful of ice. Shake for 5 seconds and strain into a Collins glass. Top with Champagne and garnish with a few cranberries.
Japanese Zonin Mojito: (Created by Noel Nepomuceno, Head Bartender at the Dream Hotel’s Megu restaurant)
Directions: In a pint glass, add strawberries and mint leaves. Muddle until leaves and berries are broken down. Add Japanese Whiskey, ginger syrup, lemon juice and ice. Mix well. Top with Zonin Prosecco and serve.
The New Year’s Shot:
Directions: Dip the tequila glass into salt to cover the rim. Pour 1/2 oz. of Cabrito Tequila into a shot glass.
Directions: In a champagne flute, combine champagne and grapefruit juice. Top with Midori float and enjoy.