10 Sparkling Holiday Cocktails
Add a little sparkle to your New Year's festivities.
Dec. 27, 2012— -- intro: These sparkling cocktails will give your New Year's party a festive touch. Prepare one cocktail for your guests as the "signature drink" and serve with your favorite party finger foods. Raspberry and pomegranate add a sweet hint of fruit to a glass of sparkling wine or Champagne. Pour yourself a glass and toast in the New Year.
quicklist:1category: title: Razzle Dazzleurl: text: 1 ounce CÎROC Red Berry
3/4 ounce Creme De Cacao Dark
Top with champagne
Recipe courtesy of CÎROC.
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quicklist:2category: title: The Pure Hearturl: text: 1 oz Atsby Amberthorn Vermouth
½ oz Grand Marnier
¾ oz KGC Pure Ginseng Tea Syrup*
¼ oz Fresh Orange Juice
Pinch of Ground Cloves
5 dashes Angostura Bitters
Dry Apple Cider
Pre-garnish flute with the Ginseng Tea rim mixture**. Add all ingredients to a mixing glass. Shake all the ingredients, except the cider, and strain into the pre-garnished Champagne flute. Top with dry apple cider.
Recipe courtesy of Pamela Wiznitzer of The Dead Rabbit.
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quicklist:3category: title: Lolaurl: text: 1.5 ounces CÎROC Vodka
1.5 ounces Pomegranate Juice
1/4 ounce St. Germain
Top with Champagne
Recipe courtesy of CÎROC.
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quicklist:4category: title: The Ginseng Glowurl: text: 1 ounce Santa Teresa "1796" Rum
½ ounce Aperol
½ ounce Fresh Lime Juice
½ ounce 3:1 Honey Syrup (3 parts honey to 1 part water)
1 packet of KGC Pure Ginseng tea powder
Brut Champagne
Add all ingredients, except Champagne, into a mixing glass with ice. Shaken and strain into a chilled Champagne flute. Top with Brut Champagne.
Recipe created by Lucinda Sterling of Middle Branch.
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quicklist:5category: title: Billie Holidayurl: text: 3 ounces Soju
2 dashes Rose water
5 fresh raspberries
2 fresh lime wedges
3-4 fresh rose petals
2 ounces Champagne
In a Collins glass with ice, add soju, rose water, raspberries and lime wedges. Top with Champagne and stir gently. Garnish with rose petals.
Recipe courtesy of MJ Chung of Mono + Mono.
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quicklist:6category: title: The Ruby Sipperurl: text: 1.5 oz. Barefoot Bubbly Brut Cuvee
0.75 oz. peach liqueur
2 oz. white cranberry juice
1.25 oz. citrus vodka
Pomegranate seeds
Place spoonful of pomegranate seeds in chilled martini glass. In cocktail shaker, combine vodka, peach liqueur and cranberry juice with ice. Shake vigorously and strain into chilled Champagne flute. Top with Barefoot Bubbly Brut Cuvee.
Recipe courtesy of Barefoot Bubbly.
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quicklist:7category: title: The Barefoot Ball Drop Belliniurl: text: 4 oz. Barefoot Bubbly Brut Cuvee
1 oz. raspberry liqueur
1 oz. berry puree (wild berry or raspberry)
Thyme sprig
Muddle berries to create berry puree. Combine all ingredients in cocktail shaker with ice. Roll contents, then strain into chilled champagne flute. Garnish with thyme sprig.
Recipe courtesy of Barefoot Bubbly.
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quicklist:8category: title: Commes Les Françaisurl: text: 1 oz. Louis Royer "Force 53"
1/2 oz. Combier Orange Liqueur
1/2 oz. Lillet Blanc
1/2 oz. Boiron Passionfruit Juice
Rinse of Pastis
2 oz. Champagne
Directions: Add ingredients to mixing glass with ice and gently fold. Strain into a chilled Champagne flute that has been rinsed with Pastis, and top off with extra Champagne. Garnish with lemon peel.
Recipe courtesy of Jonathan Pogash.
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quicklist:9category: title: Black Currant Sparklerurl: text: ½ oz Campari
½ oz Gin
1 tbsp Black Currant Preserves
1 tsp Vanilla Extract
1 tsp White Crème de Cacao
Top with Mionetto Prosecco
Place ingredients in a mixing glass with ice and stir. Strain into a coupe glass and top with Mionetto Prosecco. Garnish with an edible pansy.
Christy Pope of Cuffs and Buttons Cocktail Catering.
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quicklist:10category: title: Roasted Orange Sbagliatourl: text: 1 ¼ oz Campari
1 oz Sweet Red Vermouth
1 ¼ oz Lambrusco Bianco, or other sparkling white wine
1 Roasted Orange Wedge
Place the roast orange wedge in a mixing glass and add vermouth. Muddle the two so that the charred bits are released into the vermouth. Add Campari and ice, and shake hard. Strain into a wine glass filled with ice and add sparkling wine.
Recipe courtesy of Joe Campanale of dell'anima, Anfora and L'Artusi.
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