Round Up the Bubbly!

Boy, how the days left in 2010 are just flying by!

I’m guessing by now you are stocking up on a few bottles of champagne (or cava, or prosecco, or whatever other varietal tickles your fancy…) in preparation for New Years Eve on Friday night. So why not take the guess work out of how to serve it with some of your favorite spirits?

For one, a simple Kir Royale (pictured) can do the trick! Combine 1 part of Hiram Walker Créme de Cassis with 4 parts chilled champagne in a flute and garnish with a lemon twist.

Additionally, here is an accumulation of some bubbly-inspired sips that have been included in Cocktail Culture posts this year and I hope will add some pop! to your New Years Eve bash. Feel free to click the links in the recipe name to go back to the original posts for more photos, inspiration, and to read reminiscent thoughts from the year in past.

Strawberry Kir

1 part Hiram Walker Créme de Strawberry
4 parts chilled dry white wine or champagne

Serve in a champagne flute. Garnish with a fresh strawberry.

The Dancing Scotsman (from Eastern Standard in Boston, MA)

  • 1 oz Blended Scotch
  • 1 oz Lemon Juice
  • 1 oz Honey Syrup (I made mine at 2:1 water to honey)

Shake with ice and strain into a coupe. Fill with sparkling wine and garnish with a flamed lemon twist dropped in.

Summer Gin Punch

5 parts Beefeater Summer Gin
1 part St Germain
1 part Maraschino
5 parts Chilled Green Tea
1 part Lime Juice
5 parts Prosecco

Add ingredients to Punch Bowl with Ice Block. Garnish with pineapple sticks, strawberries, lemon wheels, pink grapefruit wheels, mint sprigs.

The Crooner Fizz (by Lindsay Nader, PDT, New York City)

  • 2 oz Chivas Regal 12
  • .5 oz Chairman’s Reserve Rum
  • .5 oz lemon juice
  • .5 oz raisin syrup

Add all ingredients to a champagne flute and top with Perrier Jouet Champagne.

Wishing you all a very safe and Happy New Year! Cheers!
SJ

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Filed under events, Recipes

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