Champagne Cocktail Recipes for New Years Eve

New Years Eve and Champagne, they go together like peas and carrots. If you’re not a fan of the bubbly straight up, try some of these concoctions for your New Year’s celebration!

Orange Sherbet Mimosa

This would great for New Years Brunch!

  • 1 Pint sorbet (blood orange)
  • 1 bottle champagne
  • Orange zest
  • Mint (for garnish)

Place two small scoops of sorbet in champagne flute. Slowly pour champagne over top and  Garnish with mint spring and orange zest.

Easy Peasy!

Classic Champagne Cocktail

Soak a sugar cube in bitters, drop it into a flute, fill the flute with Champagne and garnish with a twist of lemon. This classic drink dates back to at least the mid-19th century

Simple Bellini

  • 2 or 3 white peaches puréed (you can use yellow peaches, if white are not available)
  • 1 teaspoon raspberry puree or Grenadine
  • 1 bottle chilled Procecco or dry sparkling wine.

Place the ripe peaches in a small blender and purée until totally smooth. This can be done well in advance and then kept in the fridge. Spoon one and a half tablespoons into chilled glasses, along with two or three drops of the raspberry purée and slowly top up with Procecco, stirring as you pour. The raspberry purée adds a delightful blush to the drink.

Cosmopolitan Champagne Cocktail

  • 1 1/4 cups Cointreau or Grand Marnier
  • 1 1/4 cups cranberry juice cocktail
  • 1/2 cup plus 2 tablespoons fresh lime juice
  • 3 tablespoons superfine granulated sugar
  • 4 cups chilled Champagne or other sparkling wine

Stir together Cointreau, juices, and sugar and chill, covered, 2 to 6 hours. Just before serving, divide among 10 Champagne flutes and top off with Champagne.

Kir Royale

  • 3 ounces (6 tablespoons) creme de cassis
  • 1 bottle Champagne or other sparkling white wine
  • 6 strips tangerine or orange zest, for garnish
Just before serving, pour 1 tablespoon creme de cassis into each glass. Fill with Champagne, and garnish with zest.
Lemon Drop Champagne Punch
  • 3 lemons, room temperature
  • 1/2 cup sugar
  • 1 bottle (750 milliliters) Champagne, chilled
  • 3/4 cup best-quality vodka, chilled
  • 4 ounces candied lemon peels
With a vegetable peeler, remove zest from each lemon in a long, continuous spiral. Juice lemons, and strain pulp (you should have 3/4 cup juice). Set aside. Heat sugar and 1/2 cup water in a small saucepan over medium-high heat, stirring until sugar has dissolved. Bring to a boil. Remove from heat. Add zest. Let syrup cool completely, about 2 hours. Pour Champagne, vodka, lemon juice, and syrup into a punch bowl; stir. Serve glasses of punch with candied peels.
Serves 6-8
Happy New Years!!

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