Getting BubblyDecember 22, 2010 By: Alissa Ponchione
If your bar or club is hosting a party for New Year’s Eve, then you are certainly feeling the pressure to throw an unforgettable event. In fact, you probably already have bottles of Champagne chilling, ready to bring in the New Year, but even the best New Year’s celebrations call for something inventive. How can you start the New Year out right? Try these festive NYE cocktails at your establishment and get your customers to share in something special to ring in 2011.
The Bombay General
Created by Benjamin Newby for The Underground in Chicago.
2 ounces Bombay Sapphire Gin
1 ounce Domaine de Canton
1 lemon wedge squeezed
1 tsp. orange marmalade
¾ ounce egg white,
¾ ounce UG special syrup*
Garnish with orange burn
*UG special syrup is made with cloves, juniper berries, lemon zest, ginger, white sugar and water.
Squeeze lemon wedge and lemon in the 3-piece shaker. Add orange marmalade and stir. Add the rest of the ingredients and stir. Add ice and shake vigorously. Strain into a chilled Martini glass and garnish with an orange burn.
Cristal Cranberry Sour
Created by Tony Devencenzi of Bourbon & Branch in San Francisco for DonQ Rum.
1 ¾ ounces DonQ Cristal rum
½ ounce Grade A maple syrup
¾ ounce fresh lime juice
1 tsp. cranberry sauce
Whites of 1 egg
1 dash Angostura Bitters
In a cocktail shaker, add all ingredients; egg whites last. Vigorously shake without ice. Add ice and vigorously shake again. Double strain into a tall cocktail glass. Add a dash of Angostura Bitters.
Created by Dana M. Bruner, The Perfect Purée of Napa Valley.
2 ounces Perfect Purée Raspberry, thawed
1 ounce Perfect Purée Strawberry, thawed
1 ounce Perfect Purée Cranberry, thawed
2 ounces club soda
Combine all ingredients into a cocktail shaker with ice. Shake gently and strain into a chilled glass.
Holiday Flip by AGO
On the menu at AGO restaurant in the Hard Rock Hotel & Casino in Las Vegas.
1 ounce Amaretto
1 ounce dark crème de cacao
1 ounce half and half
Combine above ingredients in mixing glass and add ice, shake well and strain into a chilled cocktail glass.
Bacio Cocktail (Kiss Cocktail)
On the menu at 32 Degrees Rooftop Bar at Urban Crust Restaurant in Plano, Texas.
1 part Limoncello
1 part Prosecco
The Sierpe Bubbly
Courtesy of Gran Sierpe Pisco.
2 ounces of Gran Sierpe Pisco
1 ounce of St-Germain
1 ounce of mango juice
2 ounces of Champagne
Mix all ingredients in a cocktail shaker with ice. Shake well and serve in a Champagne glass.
Manuka Hot Toddy
Created by 42BELOW U.S. Vodka Professor Raj Nagra.
1 ½ parts 42BELOW Manuka Honey Flavored Vodka
5 parts hot water
1 part fresh lemon juice
2 tsp. runny honey or manuka honey
2 slices ginger root, finely chopped
Fill a heatproof cup, mug or coffee glass with ginger and muddle well with lemon juice and honey. Add a little hot water; stir well and add 42BELOW Manuka Honey Flavored Vodka. Top with hot water, and stir well once again. Garnish with a dusting of freshly grated nutmeg.
Glitter & Gold
Courtesy of Vermont Spirits vodka.
2 ounces Vermont Spirits Gold vodka
½ ounce Chambord
Shake Vermont Gold and Chambord over ice. Strain into a Champagne glass and top with Champagne. Garnish with a lemon twist.
Snow Melt Cocktail
On the menu at Mignon in Plano, Texas.
1 ½ part Creme de Menthe
2 part Godiva White Chocolate liqueur
½ part Rumple Minze peppermint liqueur
Shaken and served in a high ball glass.
Chambord & Champagne
Courtesy of Chambord.
½ ounce Chambord
Add Chambord to bottom of flute glass and top with Champagne.