Popping BottlesDecember 19, 2012 By: Alissa Ponchione
Ringing in the New Year means plenty of time for cheer and excitement. As the most raucous day of the year for revelry, bar and nightclub owners should know it's the perfect time to end the year in style. Celebrate the night right, by popping your best Champagne and mixing it with the year’s best mixers, liqueurs and garnishes to ring in 2013.
Created by mixologist Kenneth McCoy of Ward III New York City
1 bottle of Brugal Extra Dry Rum
2 oz. Highland Park 12 Year Old Scotch Whisky
2 oz. Gran Classico Bitters
8 oz. Cocchi Americano
2 oz. agave syrup
6 oz. fresh squeezed orange juice
6 oz. fresh squeezed lemon juice
6 to 8 slices of orange rind
6 to 8 slices of lemon rind
Lemon and orange rind, for garnish
Pour all ingredients into large punch bowl and add ice, chill for at least an hour, sweeten to taste, top off with Champagne, serve with an orange and lemon rind in chilled rocks glass with 1 large cube of ice. Serves 15 to 20 people.
Created by Jon Gasparini, founder of Rye on the Road in San Francisco
2 oz. SKYY Infusions Raspberry Vodka
3 muddled fresh raspberries
1 oz. Limoncello
2 oz. Prosecco
Raspberries and lemon zest, for garnish
Muddle fresh raspberries in pint glass. Add ice, SKYY Infusions Raspberry and Limoncello. Shake and strain into Champagne flute and top with Prosecco. Garnish with two raspberries on a pick and a large lemon zest.
Campari Sparkling Passion
Served at Trattoria Trullo in Chicago and created by chef/owner Giovanni Denigris
2 oz. Campari
2 oz. Prosecco
1 oz. grapefruit juice
Splash passion fruit puree
Raspberries, orange and fresh mint for garnish
Shake all ingredients together and strain into an ice cold fluted glass. Garnish with raspberries, orange and fresh mint on a toothpick.
Created by Manny Hinojosa for Perfect Puree of Napa Valley
1½ oz. Corzo Silver Tequila
1 oz. The Perfect Purée Cherry Puree, thawed
½ oz. Campari
1½ oz. ruby red grapefruit juice
¾ oz. agave nectar
¾ oz. fresh lime juice
Lime wheel, for garnish
Add all ingredients into a mixing glass. Add ice, shake and strain into a tall glass with fresh ice. Garnish with a lime wheel.
Created by Alex Straus of Suite 700 at the Hotel Shangri-La in Los Angeles
1½ oz. SKYY Infusions Ginger
½ fresh kiwi
3 large slices of Anjou pear
Champagne (or sparkling wine)
Slice of kiwi, for garnish
Muddle kiwi and pear in a cocktail shaker. Add SKYY Infusions Ginger with ice and shake vigorously. Strain into a Champagne flute and top with Champagne or sparkling wine. Garnish with a slice of kiwi.
Wild Turkey Champagne Cocktail
Courtesy of Wild Turkey
1 oz. Wild Turkey Bourbon 101
½ oz. peach liqueur
3 dashes bitters
Mix bourbon, peach liqueur and bitters in Champagne goblet and top off with Champagne
Moët Pomegranate Drop
Courtesy of Moët & Chandon
6 oz. Moët Nectar
1 raw sugar cube
1 orange twist
Soak the sugar cube in the pomegranate juice and drop into a chilled Champagne flute. Add Moët.
Created by Hungarian mixologist Gabor Onufer
1½ oz. Genever
1 oz. lemon juice
½ oz. simple syrup
1 bar spoon Grand Marnier
Orange twist, for garnish
Shake everything except the Champagne, fine strain into a chilled flute glass and now top it up, then garnish with an orange twist.
Courtesy of Ron Abuelo
2 oz. Ron Abuelo Añejo
4 oz. sparkline wine
In a tall glass, pour Ron Abuelo and sparkling wine. Top with ginger ale.