When it comes to New Year’s Eve, there is only one drink: Champagne. We’re not going to pretend that there’s any serious competition.
Of course, there’s a lot more you can do with the sparkling wine than just pour it into a flute. It’s delicious with a splash of a liqueur and also works incredibly well in cocktails, adding a bit of effervescence and elegance.
This year, we wanted to do something even more festive and fun: Champagne shots. Maybe we’ve spent too many nights in dive bars, but we think these creative tipples are perfect for a party.
Whip up master bartender and Liquor.com advisor Dale DeGroff’s Cocoa Passion (pictured above), which combines passion fruit purée, dark crème de cacao, Don Julio Tequila and champers.
You can also fix a pint-sized version of the classic Boothby Cocktail courtesy of H. Joseph Ehrmann, a Liquor.com advisor and owner of the historic San Francisco saloon Elixir. It is essentially a tasty Manhattan topped with bubbly.
If you really want to shake things up, try New York-based cocktail consultant and Liquor.com advisor Aisha Sharpe’s New Year’s Drop, an inventive twist on a Boilermaker that calls for a shot of gin and crème de cassis submerged in a glass of Champagne.
Please join us in toasting 2012. Happy New Year!
The Boothby Cocktail Shot
Contributed by H. Joseph Ehrmann
- 1 oz Rye whiskey or bourbon
- 1 oz Sweet vermouth
- 2 dashes Angostura Bitters
- 1.5 oz Champagne, cold
- Garnish: Lemon twist
- Glass: Tall shot
Add all the ingredients except the Champagne to a mixing glass and fill with ice. Stir well and strain into two tall shot glasses. Top each with half the Champagne. Twist a piece of lemon peel over each shot and discard.
New Year’s Drop
Contributed by Aisha Sharpe
- 5 oz Hendrick’s Gin
- .75 oz Crème de cassis
- Glass: Shot and highball
Add the gin and crème de cassis to a mixing glass and fill with ice. Stir, and strain into a 1.5-oz shot glass. Fill a highball glass two-thirds of the way with Champagne and then carefully drop in the shot.