Happy New Year cocktail lovers! Cheers!
Triumph by Cheri Loughlin
photo by Cheri Loughlin
1/2 part Hiram Walker White Peach Schnapps
3/4 part Armagnac VSOP
3 parts Brut Champagne
Long Orange Zest Twist
Combine Hiram Walker White Peach Schnapps and Armagnac VSOP together in a cocktail shaker. Zest orange peel over the liquid mixture to capture the essential oils and then place twist as garnish in champagne flute. Add ice to mixture. Shake to chill. Strain into champagne flute. Top with Brut Champagne.
I’ve made my love of champagne cocktails pretty well known by this point, but that doesn’t mean I’m going to shut up about it. This pretty little thing is not your average vodka cocktail—it’s got kick thanks to a dash or three of Pernod Absinthe. Champagne and Absinthe (a la Death in the Afternoon) always have the potential to be amazing.
I’d like to try swapping in Cranberry puree for the Raspberry this Thanksgiving. What do you think?
1 part Absolut Vodka
½ part Raspberry Puree
3 dashes Pernod Absinthe
Champagne to top
Shake and strain first three ingredients into a flute. Top with champagne. Garnish with a raspberry.
This post is part of Cocktail Culture’s Drinks of Summer series, in which we will feature light & refreshing warm-weather cocktails.
I’m going to pretend for a moment that I feel at all in the “summer” mood. It’s been tough around here lately—lots of rain and no sign of an end! But here’s the thing—you know we’re going to have to pay for all this rain later (and balance it all out) with a severe heat wave and drought conditions in July. And when that time comes….you’ll have the perfect drink in hand.
Once the warm weather hits, you can always count on finding a bottle of champagne in my fridge. And it’s not because I love to drink it as is (which, by the way, I sure do). I love topping off summer cocktails with a little bubbly to make it light and refreshing!
Here are a few from Beefeater. A brand-spanking-new Beefeater 24 cocktail by Dan Warner, and an old classic I will surely be partaking in while in New Orleans (French 75 bar @ Arnaud’s…here I come!). Keep these recipes on hand, and a bottle of bubbly chilled for when the clouds subside at last. Cheers!
1 oz. Beefeater 24 gin
1 oz. Noilly Ambre
1 oz. Aperol
2 dash peychauds bitters
2 oz. champagne
Build first four ingredients in a wine glass. Add ice & stir. Top with champagne and garnish with a grapefruit twist.
1 oz. Beefeater gin
½ oz. Lemon Juice
½ oz. Hiram Walker Triple Sec
Top with Champagne
Combine the first three ingredients in a cocktail shaker filled with ice. Shake thoroughly and strain into a chilled champagne flute. Garnish with a lemon twist.
Tonight is New Year’s Eve and, for me, that’s kind of a big deal. You see, this is the first year since I’ve been of legal drinking age that I’m not employed as a bartender and thus, have the evening (and tomorrow, for that matter) to enjoy a tipple or two of my own! It’s snowing here now and I’m on my way out of the office, but I’ll be stopping into the grocery store to pick up some raspberries for this tasty delight. I suggest you give it a try yourself and toast to a happy, healthy New Year! Cheers!
2 oz. Leblon Cachaça
A dash of lime juice
2 tsp. superfine sugar
Top with Perrier Jouet champagne
Muddle raspberries, superfine sugar, and fresh lime juice in a shaker. Fill the shaker with ice and add Leblon Cachaça. Shake vigorously. Strain into a champagne flute and top with Perrier Jouet. Enjoy!