Tired Of A New Year’s Eve Champagne Toast? Ring In 2017 With These Festive Options

A champagne toast at midnight is fine, but why not ring in the New Year by sipping on something a little more unique?

4-3-2-1:

4 oz. Chilled Bolla Prosecco

3 Drops Bitters

2 Sugar Cubes

1 oz. Cognac

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. (Courtesy Photo)

Allaire Privee’s Golden Margarita:

Kim Crawford Sauvignon Shimmer. (Courtesy Photo)

2 oz. of Allaire Cristal Age Tequila

Fresh squeezed Lime Juice

Organic Agave

24K Edible Gold Powder, for garnish

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:

2 1/2 parts Kim Crawford Sauvignon Blanc

1 part SVEDKA Vanilla Vodka

1 tsp. Honey Syrup*

1 dash Angostura Bitters

2 tsp. edible Gold Leaf

Edible Gold Leaf, for garnish

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.

*Honey Syrup:

New Year’s Sparkler. (Courtesy Photo)

2 parts Honey

1 part Water

Directions: Combine 2 parts honey with 1 part water and mix until consistent. Cover and store refrigerated.

New Year’s Sparkler:

1 part Hornitos® Plata Tequila

3/4 part fresh Lemon Juice

3/4 part Simple Syrup

1/2 fresh Pineapple Juice

1 dash Angostura® Bitters

Splash of Prosecco

Blueberries, for garnish

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. (Courtesy Photo)

Amethyst Lavender Lemon Martini: (Created by Själ Skincare Founder and Elemental Energy: Crystal and Gemstone Rituals for a Beautiful Life author, Kristin Petrovich)

2 tbsp. Lavender Simple Syrup*

2 oz. Vodka

1 tbsp. Lemon Juice

6 ounces Soda Water

Lavender Stem, for garnish

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:

1/2 cups Water

1/2 cups Raw Sugar

1 teaspoon Dried Lavender Blossoms

Amethyst Stone

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. (Courtesy Photo)

‘Tis The Spritzer: (Created by Cody Goldstein – Founder of Muddling Memories)

2 parts Tres Agaves Reposado Tequila

1 part Blood Orange Juice

1/2 part Aperol

1/2 part Cranberry Juice

Champagne, to fill

Cranberries, for garnish

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. (Courtesy Photo)

Japanese Zonin Mojito: (Created by Noel Nepomuceno, Head Bartender at the Dream Hotel’s Megu restaurant)

2 oz. Santory Toki Japanese Whiskey

1.5 oz. fresh Ginger Syrup

1 oz fresh Lemon Juice

2 Strawberries

10 Mint Leaves

Topped with Zonin Prosecco

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.