Toasting the New Year
During the month of December, there is a seemingly endless number of holiday parties and activities you're hosting at your establishment.To prevent guest fatigue before the New Year hits, update your cocktail menu with new, interesting and quaffable drink choices. Remember, when it comes to celebrating the New Year, guests will want to ring in 2012 in style. A refreshing cocktail menu that consists of a little bubbly, fun garnishes and even some infused liquor will make coming up with a New Year’s resolution a little easier.
Courtesy of Van Gogh Vodka.
4 oz. sparkling rosé
1 oz. Van Gogh Açai-Blueberry Vodka
Starfruit, for garnish
Pour chilled Van Gogh Acai-Blueberry Vodka into a Champagne flute. Top with sparkling rosé wine and garnish with a starfruit.
Courtesy of Ron Abuelo Añejo.
2 oz. Ron Abuelo Añejo rum
4 oz. sparkling wine
In a tall glass, pour Ron Abuelo and sparkling wine. Top with ginger ale.
Orange Spiced Cider
Created by the nation’s first tea sommelier James Labe for Numi Organic Tea.
1 Numi Organic Orange Spice Tea bag
8 oz. apple cider
2 oz. Ron Abuelo Añejo rum
Cinnamon stick, for garnish
Heat cider until very hot. Steep one tea bag directly in cider for 5 minutes, covered. Uncover tea, add rum and stir. Garnish with cinnamon stick.
Courtesy of The Perfect Purée of Napa Valley.
1½ oz. Bacardi 8
¾ oz. Disaronno
½ oz. chocolate liqueur
2 oz. Perfect Purée Raspberry Purée, thawed
Combine Bacardi, Disaronno, chocolate liqueur and raspberry purée into a mug. Add hot coffee, filling mug almost to the top. Add whipped cream layer to the top of the liquid. Drizzle raspberry purée onto the whipped cream and sprinkle cinnamon powder on top to finish.
Courtesy of Kahlúa.
1½ oz. Kahlúa Cinnamon Spice
3 oz. sparkling apple cider
Small squeeze of lemon
Dash of nutmeg or cinnamon, for garnish
Shake Kahlúa Cinnamon Spice and lemon. Top with sparkling cider. Garnish with dash of nutmeg or cinnamon.
Courtesy of Maker’s Mark.
1 part Maker’s 46 bourbon
Martinelli’s sparkling apple cider, chilled
Add Maker’s Mark to a Champagne flute, then fill with chilled sparkling apple cider. Add a maraschino cherry.
Created by Jonathan Pogash, consultant at The World Bar in New York City.
3 or 4 pitted sour cherries
½ oz. fresh lime juice
¾ oz. almond syrup (Monin brand preferred)
1½ oz. Lucid Absinthe
Top with Crémant d’Alsace
Freshly grated nutmeg, for garnish
In the bottom of a mixing glass, muddle the sour cherries in the lime juice and almond syrup. Add the absinthe, then fill with ice and shake very well. Strain into a chilled Champagne flute. Top with Crémant d’Alsace. Garnish with a few swipes of freshly grated nutmeg.
Courtesy of Cockspur Rum.
¼ oz. Cockspur 12 Rum
3 oz. Champagne
¼ oz. apple juice
¼ oz. Cockspur 12 Cranberry Rum juice*
1 tsp. Cockspur 12 Cranberries*
½ tsp. orange marmalade
½ tsp. cane syrup
2 dashes Fee Brothers Cranberry Bitters
1 Sprig Rosemary, for garnish
Chill Champagne flute. Spoon Cockspur 12 Cranberries and orange marmalade into bottom of glass. Add cane syrup, apple juice, Cockspur 12 Cranberry Rum juice, Champagne, Cockspur 12 Rum and bitters.
*Soak ¼ cup dried cranberries in 1 ounce Cockspur 12 Rum overnight or several hours. Cranberries will plump back up.