New Year’s Eve is all about ending the year on a high note, and starting the year in a fresh, happy place. But it is also all about delicious bubbles.
Yes, we can just pop a bottle of Prosecco or Champagne. And, chances are, we will. But if we want to turn the evening into an excuse to enjoy some beautiful sparkling cocktails, there’s many Instagram-ready options!
Midnight on the Mountain
Available at Cedar Lakes Estate in Port Jervis, New York, this cocktail features NY craft gin, dry white port, rosemary, lemon, and sparkling rosé champagne. Bar Manager, Jenny Megill says: “The Midnight on the Mountain maintains the age-old tradition of ringing in the New Year with Champagne, but we dressed up that classic coupe and got her ready to party! We don’t take ourselves too seriously; in fact, all of the cocktails on our winter “hotel” bar menu are named after our team’s inside jokes.”
At The Ned NoMad’s Little Ned in New York City, this cocktail is made with vodka, Lillet Blanc, Pineau des Charentes, and Champagne. The drink is served in a coupe glass with frozen grapes as garnish and then topped with a Champagne evaporation.. Chris Moore, Head of Bars, says: “This drink takes the best qualities of both the Martini and a great glass of Champagne. The ingredients in red are batched and poured straight from the freezer, to keep it ice cold, but effervescent and lively.”
At Doya in Miami, Berries Spritz is a light, aperitif-inspired cocktail. Starting with a base of Foss Marai prosecco, it uses strawberry-infused St Germain and Puerto de Indias Strawberry Gin, made with strawberries and juniper. Anthony Medina, beverage director at Doya says: “The Berries Spritz is a refreshingly bubbly cocktail perfect for celebrating momentous occasions like ringing in the new year. A fruit-forward riff on the classic spritz, it delights the senses with a botanical quality and subtle sweetness thanks to Puerto de Indias Strawberry Gin, made with strawberries and juniper, and strawberry-infused St Germain. Prosecco and soda water bring it all together.”
Found at Aldama in Brooklyn, this cocktail is a bright, refreshing cocktail that combines the herbal, grassy notes of tequila with fresh citrus, perfect for toasting to the New Year. “The Citrus Fizz features citrus simple syrup, Topo Chico, and tequila. It is a great, sparkling cocktail to enjoy on New Year’s Eve,” said Christopher Reyes, owner of Aldama.
At Figaro Cafe in New York City, the Amaro Amore is a spin on the Negroni Sbagliato. It is bittersweet and bubbly with Amaro Abano taking the spotlight for a bit of the bitter notes that is balanced by Giffard Apricot Liqueur instead of sweet vermouth that is typically used in the Negroni. “One of my favorite features of Figaro’s design is the gold that is elegantly accented throughout the restaurant. I wanted to transfer this into this low abv drink with a celestial, luscious, silky gold which swirls delicately in the champagne cocktail paying homage to the funky beatnik-era yet interesting enough to match the palette of a modern cocktail enthusiast,” said Holly Tripp, Figaro Cafe’s Mixologist.
At Le Jardinier New York in New York City, the Poached Pear is a subtly-sweet, bubbly cocktail made with poached pear cordial and dry sparkling wine, served in a champagne flute. “I created this cocktail to complement the fresh, seasonal ingredients on the menu at Le Jardinier. It’s refreshing and just a little bit sweet, with flavors of pear, red wine, vanilla bean, cinnamon and cloves that are perfect for the season…and for raising a glass to the New Year,” said Ruben Rolon, head bartender at L’Atelier de Joël Robuchon Miami and Le Jardinier Miami.
At Midnight Rambler at The Joule in Dallas, this cocktail combines the tart flavor of lingonberry jam with edible glitter. “On New Year’s glitter is going to be everywhere anyway, might as well have some fun with it. This cocktail in particular uses Lingonberry Jam (traditional in Scandinavian cuisine) as a stand-in for the tartness of cranberry and a sweetener. You could use the raspberry jam you bought in August before it goes bad in a pinch. Add a little vodka, a small squeeze of lemon to brighten it up and please do not forget the bubbles. You can use club soda. But, I suggest using a brut prosecco or a fairly priced Rose if you’re fancy. Don’t forget the edible glitter on top,” said Gabe Sanchez, Beverage Director at The Joule.
Pomegranate Paloma Jiggler
At Milady’s in New York City, the Milady’s Jell-O shots are perfect for New Year’s Eve celebrations. “At Milady’s, we’ve created a menu of Jell-O shots, dubbed Jigglers, that are perfect for a celebratory evening like New Year’s Eve. Available in three flavors (Blue Hawaiian, Pomegranate Paloma and Blueberry Lemon Drop), they contain edible glitter that add a hint of sparkle. They’re also served in scallop shells over crushed ice, so it really feels like a memorable and exciting experience. Cheers to 2023!” said Julie Reiner, owner of Milady’s.
This is Not an Apple
At Bar Marilou in New Orleans, this cocktail is Calvados and chamomile topped with Champagne. “Inspired by the René Magritte surrealist painting (of an apple, naturally), this drink is a fall/winter spin on the classic French 75 formula. Calvados and honey play wonderfully together, and by cutting the honey with chamomile tea instead of water, you add an extra layer of depth. The end result is a cocktail that manages both crisp lightness and rich decadence,” said Ryan Wilkins, General Manager.
At Oak Steakhouse Nashville, this is a warming riff on a French 75. “This sacrilegious cocktail breaks some rules about precious, aged spirits. Typically, you would enjoy this 7-year-old brandy neat and maybe near a warm fire, but cognac and Champagne bubbles beg to be joined by citrus, herbs, and sugar. The cognac carries undertones of aged apricot and dates with brown sugar and vanilla. Oak Steakhouse Nashville broke the rules by creating a French 75 riff that is too good not to share. This may be the only drink you see in the hands of guests come December 31st,” said Kala Ellis, Beverage Director at Oak Steakhouse Nashville and Indigo Road Hospitality Group.
Belle De Jour
At Skybar at Mondrian Los Angeles, this drink is made with Belvedere, Moet Chandon Champagne, fresh lemon juice, simple and raspberry puree. “Our Belle De Jour is a refreshing sparkling cocktail with a festive hue. We combine Moet Chandon Champagne, Belvedere, fresh lemon juice and fresh raspberry puree that gives this bubbly cocktail a vibrant color with a mildly sweet taste,” says Mat Yuriditsky, Skybar Director of Operations.
At Art Deco-inspired lounge’s Ophelia, the Purple Tuxedo was created by Bar Director Amir Babayoff. It is made with Empress 1908 gin, aquavit, velvet falernum, absinthe, and plum bitters. “Featuring a cocktail menu filled with reinventions of classic and signature libations inspired by the glory of the lounge during its heyday in the 1920s – the Purple Tuxedo is consistently one of the lounge’s best-selling cocktails. Inspired by the fashionable young flappers flouting conventional standards of behavior, the shimmering, bold purple cocktail is the perfect party accessory to ring in the new year,” said Ophelia’s Bar Director, Amir Babayoff.
At Ciao Ciao in Brooklyn, the Disco Spritz is a well-balanced Amaro spritz cocktail crafted with house made strawberry syrup, lemongrass infused vodka, fresh basil and topped with a lemon soda finish. “The Disco Spritz is our most popular drink here at Ciao Ciao! I love the way this cocktail’s ingredients balance each other out to form a slightly sweet and fresh spritz, while still providing layers of herbal tones such as pine, making it perfect for the winter time season,” said Brad Gallagher, FREEHOLD Hospitality co-founder.
Up All Night
At CliQue Bar & Cocktail inside The Cosmopolitan of Las Vegas, this drink is prepared tableside and made with Cruzan rum and orgeat mixed with house-made lemon juice and ginger syrup, topped with fresh blackberries, strawberries and whipped cream with an oversized sparkler that will help kickoff the new year in style. Up All Night is a must have if your ordering tableside mixology with its sweet tangy taste, full of fruitful flavors and a show experience to match,” said Paul Edgar, director of marketing for CliQue Bar & Lounge and The Barbershop Cuts & Cocktails at The Cosmopolitan.
Champagne Bubble Bath
At Gatsby’s Cocktail Lounge inside Resorts World Las Vegas, the Champagne Bubble Bath is made with gin, Aperol, strawberry rose syrup, muddled blood orange and champagne, the bubble bath is served in a mini porcelain tub on a silver platter with rose petals, chocolate and rubber duckies. “Gatsby’s calling card is the Champagne Bubble Bath, found only on our secret menu which can be accessed by requesting a matchbook from a waitress or bartender. The cocktail includes an Instagrammable, tableside champagne pour. Oh, and no rubber duckies are harmed during the making of this drink,” said Mustafa Abdi, director of marketing for Gatsby’s Cocktail Lounge and Eight Lounge at Resorts World,
Ol Ga-lang-al Syne
At Girl & the Goat in Los Angeles, this gorgeous cocktail is made with Galangal vodka, lychee, pomegranate and bubbles. “This cocktail is a fun take on a spritz with a savory spice from galangal that adds a piney holiday note, and a wintery tartness from pomegranate,” said Mike Zell, Bartender at Girl & the Goat LA.
Ralphie’s Red Ryder
At Emmy Squared, this is an Aperol-based cocktail with pomegranate, blood orange, and topped with prosecco. “With inspiration from a classic holiday movie A Christmas Story, we chose a classic aperol-based cocktail with a festive twist. By mixing in blood orange for citrus notes and pomegranate for brightness tied together with a light-bodied prosecco, Ralphie’s Red Ryder is a joyful drink this holiday season,” said Jeff Vick, General Manager, Emmy Squared Pizza.
At 9 Jones in New York City, this cocktail is made with Ford’s Gin, lemon, Prosecco, cotton candy, and gold leaf. ‘We have a lot of showmanship on our cocktail program and overall presentations at 9 Jones. For celebrations of any kind we have our tableside cocktail ‘Side Piece’ that includes Ford’s Gin, Prosecco and cotton candy, we add a little extra sparkle with edible gold and finish the cocktail by pouring more Prosecco on top and infusing the cotton candy into the beverage. To feel extra fancy, we serve ‘Bumps and Bubbles’ with a combination of a caviar bump and champagne chaser,” said owner and Cocktail Creator Richard Wheeler .
Galaxy Sparkling Yuzu Lemonade
Found at sushi speakeasy Sushi by Bou, this cocktail is zero proof and bubbly, made with yuzu, lemon, simple syrup, seltzer and butterfly pea tea. “Since Dry January has gained more popularity over the years, we added new zero proof cocktails to be inclusive for all guests. Our Galaxy Sparkling Yuzu Lemonade is full of flavor and a lot of guests have been ordering it more than other beverages. You can always make it boozy by adding a spirit of your choice and it works great with vodka or gin,” said Beverage Director Alejandro Echeverria.
Negroni Sbagliato with Prosecco
At Gelso & Grand in New York City, this cocktail is made with Campari, sweet vermouth and sparkling wine. “As an Italian-American restaurant, we wanted to serve something traditional with a modern twist. A traditional Negroni is made from Campari, the bitter liqueur; sweet vermouth; and gin. The “broken” Negroni, or Negroni Sbagliato, replaces the gin with sparkling wine, which we thought would be celebratory for the holiday season and something fun to create off the TikTok trend,” said JaJaJa Ground Partner Nima Garos.
At Lindens at Arlo Soho, this cocktail is made with Contratto bitter, spiced cranberry, hibiscus, red wine, and club soda. “Our cocktail program is hyper seasonal to complement and pair with our menu. Adding a little fizz from the club soda in the cocktail balances it out nicely and makes the perfect fit for any occasion,” said partner and Beverage Director Gary Wallach.
At Down & Out, a newly opened cocktail and oyster bar in New York City, The Hotel X combines Elyx Vodka, elderberry liqueur, lemon, and sparkling cava. From Bar Manager Madison Barker: “I wanted to make a riff on a royale that was less viscous and more bright. This is a drink someone would want to order again and again, it hits all the notes with a hint of sweetness from the elderflower, and a little bit of acid and effervescence from the lemon oil and cava!”
Available at the luxury five-star all-inclusive Lopesan Costa Bávaro Resort, Spa & Casino, this cocktail is infused with local tropical flavors like strawberry, kiwi, starfruit, green apple and a splash of cherry liquor, the refreshing spritzer combines Caribbean delicacies with holiday spirit. “The Unique Sparkles is an elevated island-inspired take on traditional New Year’s Eve drinks like champagne. We are constantly combining fun local flavors into our menu items,” said Amilcar Amador, Bar Manager.
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