October 25, 2016

Hot! New Year’s Eve Cocktail Recipes for Everyone

Whether you eat black-eye peas, grapes, or whatever tradition you decide celebrate, ring in 2015 in style with these classic cocktails. Oh, even if you’re staying home #treatyoself, because #yolo. As always, please drink responsibly.

2 GINGERS A Fancy Affair Indeed
French American 75
Holiday Sleigh Ride
El Vaquero FINAL - High Res
Strawberry Sparklers

2 GINGERS® A Fancy Affair Indeed

4 parts 2 GINGERS® Irish Whiskey
2 parts Benedictine liqueur
1 part ginger syrup

Directions: Combine in mixing glass and stir, strain into V-shaped glass and top with sparkling wine. Garnish with lemon twist.


1.5oz CIROC Vodka
1oz Fresh Ruby Red Grapefruit Juice
.5oz Pure Cane Simple Syrup

Directions: Combine first three ingredients in a shaker with ice.Shake well. Strain into a champagne flute. Top with champagne. Garnish with Grapefruit Twist and Luxardo Cherry.

French American 75

1oz Bluecoat
½oz lemon juice
½oz lavender simple syrup

Directions: Stip over ice and transfer to a champagne flute. Top with brut champagne or dry sparkling wine.

Midnight Kiss
1 part Skinnygirl® White Cherry Vodka
1 part Skinnygirl® Prosecco
4 parts cranberry juice

Directions: Combine vodka, cranberry juice and ice in a martini glass. Top with Prosecco and enjoy

Cruzan Midnight Sparkler

1 part Cruzan Aged Dark Rum
1/4 part Turbinado Simple Syrup*
1/4 part Passion Fruit Syrup
3 parts Champagne
Lemon Twist

*Turbinado Syrup
8 parts Hot Water
8 parts Turbinado Sugar

Directions:Combine Rum and Syrups in a cocktail shaker over ice and stir. Strain into a flute and top with Champagne. Garnish with a Lemon Twist. For the turbinado syrup, combine 8 parts Hot Water and 8 parts Turbinado Sugar. Stir until Sugar is dissolved. Refrigerate. Will last for 30 days.

The Jean de Lillet Cocktail

2 dashes dandelion-burdock bitters (or classic Peychauds work well too)
1 part Jean de Lillet 2010 reserve *New product released in October 2014
1 part champagne

Directions: Keep Jean de Lillet and champagne well chilled. Build cold ingredients in a champagne flute and garnish with a twist of orange peel.


1¼ parts Courvoisier VSOP
¾ part cranberry juice
1½ parts fresh lemon sour
1 part fresh orange juice

Directions: Shake all ingredients with ice and strain into a chilled cinnamon/sugar-rimmed cocktail glass. Garnish with an orange spiral twist.

El Vaquero (aka Flying Cowboy)
Esteban Ordóñez of Burning Waters NYC

1 1/2 oz. Tequila Avión Anejo
1/2 oz. Rye whiskey
1/2 oz. Cinnamon schnapps
1 oz. Pear pure
3/4 oz. Lemon juice
1/4 oz. Simple syrup
Cinnamon stick for garnish

Directions: Combine all ingredients in an ice filled shaker, shake vigorously until well chilled. Strain into a Collins or highball glass. Garnish with a cinnamon stick.

Strawberry Sparkler

1 part Sauza® Blue Silver 100% Agave Tequila
½ part DeKuyper® Strawberry Liqueur
½ part (chilled) rose champagne
½ part limeade
3 strawberries
1 tbsp. sugar
1 wedged lime

Direction: Wash, stem, quarter and freeze strawberries for at least 1 hour (can be done the day ahead). Run a wedge of lime around the rim of your champagne flute and dip in a plate of sugar to coat rim. Place a frozen strawberry at the bottom of the flute. Open champagne and pour glass approximately 2/3 of the way full. In a shaker filled with ice, combine tequila, limeade, and strawberry liqueur. Shake. Add a squeeze of fresh lime if desired. Top glass with the cocktail and serve immediately.

Dark Rum Daisy

1.5 oz. Appleton
1 oz. Domaine
.5 oz. Lime
.5 oz. Simple
4 dashes of Peychauds bitters
Directions: Lemon and Lime slices for garnish Combine Appleton, Domaine, lime and simple syrup in a cocktail shaker and shake vigorously. Strain into a cocktail glass. Top with Peychauds bitters. Garnish with lemon and lime slices.

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