Six of the Best Cocktails to Serve on New Years Eve

New Years just isn’t complete without having a great cocktail in hand to cheers to the end of 2017 and the beginning of 2018. But, if you’re bored of the same old fair, there are a few creative cocktails you can make to really ring in the new year in style.

Here are six that are sure to be the talk of the evening:

Jamaican Mule

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Mix up the classic mule recipe with rum rather than vodka to offer something a little different for New Years. The copper mugs add a nice bit of style to the festivities.

  • 2 ozAppleton Estate Signature Blend
  • 4 oz Fever-Tree Ginger Beer
  • 3 wedges of Lime
  • Dash of Angostura bitters

Method: Fill highball glass with ice, add rum and squeeze the lime wedges into the glass. Fill glass with ginger beer and a dash of Angostura bitters.  If you like to be a little fancy with your presentation, add lime wedges and a sprig of mint.

Sofie Paloma

Whether you’re entertaining, or simply spending the night in with the family, the Sofie Paloma is a great mix of sweet and spicy flavour.

  • 3 oz Goose Island Sofie
  • 1.5 oz Tequila Reposado
  • 0.5 oz Grapefruit syrup
  • 0.5 oz Lime juice
  • 2 dashes of grapefruit bitters

Method: Combine the tequila, syrup, lime juice and bitters into a cocktail shaker with ice. Shake well and then add the Goose Island Sofie. Pour into a wide stem wine glass and serve over ice with a chili lime spiced rim (or just salted rim).

Something About Christmas

Cocktail Image_Edmonton Winner_Something About Christmas.jpg

Jack Daniel’s held a cocktail contest this past season and the winning cocktail came from Tyler Gushaty, Bar Manager of North 53 in Edmonton. It’s a great cocktail for something a little different.

  • 1.5 oz Jack Daniel’s Tennessee Rye
  • 0.5 oz Amaro
  • 1 oz Cinnamon Honey Syrup*
  • 0.75 oz Fresh Lemon
  • Muddled Rosemary
  • Toasted Rosemary and Cinnamon Stick

Method: Pour cinnamon honey into a shaker tin and gently muddle the rosemary with it. Add all other ingredients and ice. Shake to dilution and double strain into a rocks glass filled with ice.

*To make cinnamon honey syrup, add two cups each of water and honey together in a saucepan and turn on medium heat. Stir occasionally until the honey is completely dissolved. Add cinnamon and steep for 30 minutes on low heat stirring occasionally. Take off heat and let the mixture cool. Strain and place in a sealed container.

La Boheme

La Boheme - Seasonal Punch.jpg

This recipe was created by Drake bartender, James Bailey and packs a punch, making one think of warmer temperatures as we head into the New Year.

  • 1 oz Altos tequila
  • 0.5 oz Absinthe
  • 0.75 oz Charred pineapple syrup
  • 0.5 oz Campari
  • 1 lime wedge
  • 1 sage leaf

Method: Muddle sage with Tequila, Absinth, Lime and Pineapple Syrup in a cocktail shaker. Place Campari on bottom of a old fashioned glass with a 2″ ice cube then float the other ingredients over top. Garnish with Pineapple Leaf.

French 75

The drink dates to World War I, and an early form was created in 1915 at the New York Bar in Paris—later Harry’s New York Bar—by barman Harry MacElhone. The combination was said to have such a kick that it felt like being shelled with the powerful French 75mm field gun.

  • 2 oz London Dry Gin
  • 1 tsp superfine sugar
  • 0.5 oz Lemon juice
  • 5 oz Brut Champagne

Method: Combine gin, lemon juice and sugar in a cocktail shaker and shake with ice. Strain into a Collins glass with ice and top with Champagne.

Blackberry Thyme Mimosa

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By making a quick and easy blackberry syrup, you turn a regular glass of Champagne into something Instagram worthy.

  • 2 tbsp Blackberry syrup*
  • Prosecco
  • Spring of thyme
  • 2 fresh blackberries

Method: Pour the blackberry syrup into the bottom of a champagne flute and slowly top with Prosecco, if done correctly the syrup will remain at the bottom creating a tiered cocktail. Add springs of thyme and fresh blackberries.

*To make the blackberry syrup in a small saucepan add one cup of blackberries, sugar, and water. Bring to a boil on high heat, and then reduce to a simmer and let cook for approximately 15-17 minutes. Take off of the heat and drain the blackberries, let the syrup cool before using.

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