Most night owls have a long-term date with sparkling wine or champagne on New Year’s Eve. However, since perceived shortages (read more about it than seen) affect the brands and styles available, adding the bubbles you find in a cocktail does two things: It expands your offerings and offers a fun, colorful, and creative drink to sip straight soda – especially when what’s left in the store is perfect, uh, okay. Of course, when you’ve got your Prestige CuvÃ©es on hold, ignore these suggestions.
I spoke to several experts about their favorite champagne cocktails for New Year’s Eve. They provided their favorite recipes, including one that is full-bodied but non-alcoholic.
Shared by Prairie Rose, a Los Angeles-based beverage writer and podcast host, commerce editor at Liquor.com
âI love using dry sparkling wine in cocktails. Not only does it add tanginess to a drink, it can also reduce the sweetness, add depth to the taste, and soften and integrate the other ingredients. Not to mention the festive factor bubbles automatically, âsays Rose.
Rose has a recipe for the French 75 in her new book Mixology for Beginners. Below is a partial excerpt that explains the history of the drink.
âIt has long been considered one of the most delicious sparkling wine cocktails of all time, but is also known for being tough. Named after a light field cannon that was often used by the French army during the First World War, based on its powerful … effect, this sparkler dates from the early 1900s. ”
- Gin, 1 ounce
- Freshly squeezed lemon juice, 1/2 oz
- Plain syrup, 1/2 oz
- Sparkling wine, 3 oz
- Lemon spiral for garnish
Prepare and serve
- Measure the gin, lemon juice and sugar syrup into a shaker filled with ice
- Shake well chilled
- Strain into a coupe glass
- Top up with sparkling wine
- Garnish with the lemon spiral
Follow Rose @bitbyafox
Flash & Splash
Created by Eric Scott, Beverage Director and Sommelier at Thyme X Table in Bay Village, Ohio
âThis drink is inspired by two classics: mulled wine and champagne cocktail,â says Scott. âIt accentuates holiday flavors while remaining light and fresh while still allowing the champagne to shine through. It takes a little bit of simple prep on the front end, but when that’s done you can serve a dozen of them very quickly and easily, âhe says.
Ingredients for 12 cocktails
- Lemons, 2
- Sugar, Â¾ cup
- Dry red wine, 12 oz
- Cinnamon sticks, 2
- Whole cloves, 3
- Angostura bitter, two spritzes
- Sparkling wine, 5-6 oz per cocktail
Preparation of the mulled wine bush
- Peel or peel two lemons and one orange in a sealable container. Cover with 3/4 cup sugar and let sit at room temperature for at least 6 hours or overnight.
- After sitting, bring 12 ounces of dry red wine along with two cinnamon sticks, three whole cloves, and a slice of orange to a boil. Reduce by approx. 1/3 (approx. 7-10 min.)
- Combine reduced wine with sugar and peels, stir until dissolved. Squeeze the two lemons and add to the mixture. Strain and chill.
- Add two dashes of Angostura bitters and about an ounce of the shrub to a flood
- Top up with 5-6 oz of champagne or a French crÃ©mant sparkling wine.
- Garnish with orange peel if you like. your santÃ©!
Follow the team at @eric_v_scott and @thymextable
Increase the status
Created by Steven D. Hirschauer, a freelance beverage specialist based in San Diego
Steven D. Hirschauer created this Spritz / Negroni hybrid for a competition where it was served at the Kettner Exchange in San Diego. Hirschauer wanted to fuse the flavors and seasons of California with an Italian aperitivo.
âAvocados are related to San Diego; Sanger is the country’s Christmas Tree City and the site of Argonaut Brandy’s McCall Distillery. Select, an Italian Amaro, nods to Little Italy. It introduces a flavorful, tropical and citrus profile with a cardamom and vanilla element. The rosÃ© crÃ©mant from Bordeaux brings strawberries, raspberries, plums and brioche to a tangy, refreshing, complex and enjoyable drink with a low alcohol content, âsays Hirschauer. In other words, the cocktail “enables you to be a responsible glutton and raise the status of your congregation,” he adds.
Prepare and serve
- Inject the avocado oil into the glass and build ice into the glass
- Add the brandy, aperitivo and sparkling wine
- Top up with club soda, extra ice and add an extra dash of avocado oil
- Garnish with a pine branch
Follow Hirschauer @responsibleglutton
Created by Drew Record, Managing Partner Chezchez, San Francisco
“I love champagne and often have the feeling that it is best completely unfussy, as it is the almost perfect celebratory drink, âsays Record. “I also admit that after a whole Christmas season of drinking, you sometimes need a little less alcohol to usher in the new year,” he adds.
âThe first New Year’s Eve run of your newly decided lifestyle is all the easier if you ring in New Year’s Eve with a delicious, non-alcoholic sparkling drink. That doesn’t mean that you have to settle for a cider from the children’s table. There are many delicious non-alcoholic sparkling wines on the market. At Chezchez in San Francisco, we use Leitz sparkling dry Riesling as the basis for our Nah’liato, âsays Record.
- 4 oz Leitz sparkling dry Riesling
- 0.5 oz Giffard Aperetif Syrup
- 2 oz Fever Tree Lemon Tonic
Pour into your favorite champagne glass and garnish with a thin lemon zest.
Follow the team at @ranwed and @chezchezsf