From sparkling Champagne cocktails to white chocolate rimmed pomegranate punches, here are some fabulous drinks to enjoy on New Years Eve and throughout the year. Some of the best sommeliers and mixologists provided suggestions for these classic aperitifs and innovative cocktails. Robert Green of Mix It Up provided photos and recipes for his Winter Sangria and award winning Pom Bomb Rita. Perrine Prieur suggested the La Rosette with St. Germain and a Brut-Rose.
The cocktails are listed in order of simplicity. All of these can be made within minutes with the exception of the Sangria. Happy New Year!
- Splash of Creme de Cassis
- Glass of Cremant De Bourgorne or Champagne
The Kir Royale is the perfect aperitif with a festive color from the black currant liqueur, Creme de Cassis. The Kir originated in Burgundy, France in the 1940′s and is still very popular today. The Kir Royale uses Champagne or a Cremant De Bourgorne instead of white wine. Perrine recommends the Cremant since a fine Champagne is delicious on its own.
- 1/2 part (oz) St. Germain
- Top with Brut-Rose
Method: Pour ingredients into a chilled fluted glass and stir lightly. Float half of a strawberry, lemon twist or a couple raspberries as a garnish. Enjoy the simplicity and sweetness of this aperitif.
Perrine recommended the Cava Pere Ventura Tresor Brut-Rose for the La Rosette.
Pom Bomb Rita
Who says margaritas are for warm summer nights? This ?bomb? will keep you warm all through the winter.
- 1 ounce of 100% Blue Agave Tequila
- 1/2 ounce of White Creme de Cocoa
- 1/2 ounce of simple syrup (dissolve 1 cup of sugar in 2 cups boiling water)
- 4 ounces of Pomegranate Juice
Method: Shave white chocolate on a flat plate. Put a small amount of simple syrup on another plate and dip the martini glass in the simple syrup and then into the white chocolate to rim the glass. Note- Do not ?re-dip? the glass in the simple syrup – it will cause the mixture to be less effective. Combine all the ingredients above and pour into the chocolate rimmed glass.
This drink won the 2010 Dekuyper Mixology Cocktail contest, Atlanta, GA.
- 1 bottle (750ml) pinot noir
- 2 ounces Canton Ginger Liqueur
- 2 cups of Ginger Ale
- 2 oz. brandy
- 1/2 cup maple syrup
- 2 sliced oranges
- 2 Tbsp of sugar
- 2 sliced apples
- 1 cup of Cranberries
- 1 cup diced figs
- 1 Tbsp of cinnamon
- 1 tsp. nutmeg
Method: Combined all ingredients in a sealable, glass container, and allow to steep for approx. 8 hours prior. Making the night before is best.
Serve: Over ice in an 8 ounce or more glass.
Garnish: Scoop fruit in glass with mix. Display extra Rosemary or Thyme sprigs next to the serving bowl to garnish as desired.