Plan on ringing in 2018 at home? Mix up one of these festive sips as you revel in New Year’s Eve merriment.
Petals & Cranes:
Directions: Spray the flute with rose water to coat the inside of the glass. Add 1 sugar cube to the bottom of the glass, pour 2 dashes of orange bitters on top of the sugar cube, pour tequila and sparkling into the glass.
Moët Showstopper: (Created by Brian Van Flandern – inspired by “The Greatest Showman”)
Directions: Place all ingredients (except Moët) into a mixing tin, add large ice, shake vigorously, add Moët Imperial, tumble roll back and forth one time to mix in Champagne, double strain into a champagne coup glass, garnish with flamed orange peel and serve.
Jalisco 75: (Created by mixologist Ben Scorah)
Directions: Combine Tequila Don Julio Blanco, fresh lemon juice, saffron tincture and camu camu powder into a cocktail shaker with ice. Shake well. Strain contents into a champagne flute. Top with champagne. Garnish with saffron threads.
Directions: Add 2-4 saffron threads to tequila and let sit for 6-12 hours. Strain and pour.
An Uncommon Old Fashioned: (Created by Greg Buda of The Dead Rabbit)
Directions: Combine the Jura 10, cognac, rum, demerara syrup, bitters, and ice in a mixing glass. Stir the ingredients briefly, strain into an old fashioned glass over ice, and garnish with a twist of lemon. (Note: If you’d like to amp up your cocktail, add in 1 tsp. Fig Syrup and .5 tsp. Allspice Dram. The fruity undertones of the fig syrup work with Jura 10’s sweeter notes to create a uniquely refreshing finish.)
Veuve Clicquot Rich Pom-Fizz-Clink:
Directions: Place 5 ice cubes in a large wine glass, sprinkle in the pomegranate seeds, and finish with chilled Veuve Clicquot Rich.
Kim Crawford’s Sauvignon Shimmer Cocktail:
Directions: Combine liquid ingredients and 1 tsp gold leaf with ice in a mixing glass. Stir with ice and strain over fresh ice in a rocks glass. Sprinkle remaining tsp of gold leaf decoratively over cocktail.
Rhubarb and Orange Bellini:
Directions: Place all the ingredients (except the Prosecco) into a saucepan and bring to a gentle simmer over a low heat and cook until the sugar is dissolved and the rhubarb is soft.
Strain through a fine sieve, return to the pan and simmer until reduced to a thin syrup. Pour a tablespoon of the syrup into each glass and top up with Prosecco.
Mashio Extra Dry Prosecco Gummies: (Created by Cody Goldstein of Muddling Memories)
Directions: Place the wine, sugar, cranberry and gelatin in a saucepan over medium low heat (if you want to keep the alcohol in, make sure to keep under 90 degrees). Whisk for 2-3 minutes or until sugar and gelatin have dissolved. (Stir in a little pink food coloring if making Rosé gummy bears)
Using a glass measuring cup with a spout, pour the mixture over the molds . Use an offset spatula to get rid of the excess and ensure all the molds are filled. Refrigerate for at least 90 minutes. When gelatin has set, bears will easily pop out from mold. Store uneaten wine gummy bears in an airtight container in the refrigerator.
Directions: Pour vodka into a champagne flute and then top with champagne. Garnish with a rock candy stick.
Prosecco Superiore Cranberry Skewer: (Created by Santa Margherita)
Directions: Put cranberries on a skewer and rinse under cold water. Dip skewered cranberries in water, then roll in granulated sugar. Place skewers on wax paper and place in freezer for 5 minutes. Fill glass 3/4 with Santa Margherita Prosecco Superiore. Place skewers on top of glass and serve. (Note: For a slightly sweeter garnish, soak fresh or frozen berries in maple syrup overnight, then skewer and roll in sugar.)
Sparkle Shots: (Created by Sparkling Ice)
Directions: In an ice filled cocktail shaker, combine all ingredients and shake. Pour into a shot glass with a sprinkle rim and serve.
Basil Hayden’s Winter At Bay: (Created by Scott Lobianco)
Directions: Add 3 pear slices and 1 sprig of rosemary to a cocktail shaker and muddle. Combine all remaining ingredients in the cocktail shaker with ice. Shake and strain into a chilled rocks glass with ice. Garnish with a sprig of rosemary and 2 pear slices.
Directions: Combine ingredients shaker with ice and shake vigorously. Strain into a highball glass over fresh ice. Garnish with a lime wedge.
SVEDKA’s Ice Kaffe:
Directions: Fill a rocks glass with Cafe con leech ice. Add the ingredients and stir gently.
Directions: Add all ingredients (besides salt) to a cocktail shaker and shake vigorously. Pour into salt rimmed glass. Garnish with Mexican style grill shrimp, kabob with tomatoes, fresno chili, Mexican zucchini and onion.