Ring in the New Year with some effervescence with these bubbly cocktail recipes.
While peach normally dominates the Bellini game, this quick sip offers a bit of sweet and tart that mingles well with the light bubbles of Prosecco.
- 1 cup pear nectar
- 1 cup cherry juice cocktail
- 1 bottle Prosecco, chilled
In a small pitcher, mix cherry juice and pear nectar. In eight champagne glasses, pour a juice, about a quarter of the glass. Top each with Prosecco and serve.
For the citrus lover in the group, this cocktail takes the mimosa and does one better. Part Tequila Sunrise, part mimosa, all delicious, 1800 Tequila’s recipe for DayBreak is best served at night.
- 1 1/2 oz. 1800 Reposado Tequila
- 1 oz. blood orange liqueur
- 1/2 oz. blood orange juice
- 2 dashes orange bitters
- 1 oz. champagne
Add ingredients except champagne in shaker. Shake with ice and strain into a Champagne Flute. Top cocktail with Champagne. Garnish with grapefruit wedge.
For an earthy twist on the classic Italian Bellini, add an herbal dash for the Sparkling Rosemary Peach cocktail.
- 3/4 cup water
- 1/3 cup sugar*
- 1 rosemary sprig
- 2 ripe peaches, peeled, pitted and cubed
- 1 bottle of brut Champagne, chilled
Combine water, sugar and rosemary in a small saucepan and bring to a boil *(for a sweeter syrup, substitute ½ cup of sugar). Once sugar has dissolved, remove from heat and let cool. Strain into a bowl, removing solids; cover and chill in fridge for at least an hour.
In a food processor, add peaches and rosemary syrup; process until smooth. Strain mixture into a bowl and chill for at least a four hours. Once chilled, add 1 oz. of peach syrup into Champagne flute, top with about 3 oz. of chilled Champagne and serve.
Buddha’s hand is bizarre. For those raised on simple form of the lemon, the finger-shaped citron seems otherworldly—it kind of looks like citrus’ take on squid. But one thing is certain: the fingery fruit is quite tasty—there is no bitterness, and aroma is complex and sweet. This cocktail concoction makes use of Hangar 1’s Buddha’s Hand Citron vodka.
- 1 oz. Hangar 1 Buddha’s Hand Vodka
- 1/2 oz. Fresh Lemon Juice
- 1/2 oz. Honey Syrup
- 2 oz. California Sparkling Wine
Add ingredients except sparkling wine in shaker. Shake with ice and strain into a chilled Champagne Flute. Top cocktail with sparkling California wine. Garnish with an expressed long lemon peel.
While raspberries might get all the love, mulberries are just as tasty. Sweet almost to a fault, there is an intrinsic tartness to add balance to the bubbly berry. Now, when infused into a gin, as in Boodles Mulberry Gin, you have the making for a sweet sip with an earthy kick.
- 1 oz. Boodles Mulberry Gin
- 3 oz. Champagne
- Lemon Twist, garnish
Combine ingredients in a champagne flute and garnish.