Whether it’s Champagne, Prosecco, or some other bubbly beverage, New Year’s Eve is all about sparkling – from cocktails to décor to party attire.
Here are five variations on a theme, including the usual suspects (Champagne and its sparkling relatives), but also a surprising twist with sparkling sake and another without bubbly that uses ginger beer to add some fizzy zing.
AKIRA BACK Pimm’s Royale
From: Yellowtail Sunset, Los Angeles
- 2 oz. Akira Back Sake Pimm’s (see recipe below)
- 1/2 oz. Lemon Juice
- 2 oz. Mio Sparkling Sake
- 1 oz. Fever Tree Ginger Beer
- Lemon and lime wedges, for garnish
- Cucumber, for garnish
- Mint sprig, for garnish
Preparation: Add liquid ingredients to a wine glass. Then add lemon, lime and cucumber half moons. Add ice and stir. Top with mint sprig.
AKIRA BACK Sake Pimm’s Mix
Makes: 2 drinks
- 1 1/2 oz. Akira Back Sake
- 3/4 oz. Bombay Sapphire East
- 3/4 oz. Cocchi Americano
- 3/4 oz. Cocchi Rossa
- 3/4 oz. Aperol
- 1/2 oz. Pierre Ferrand Dry Curacao
- 1/4 oz. Rothman & Winter Orchard Peach
Preparation: Combine all ingredients in a non-reactive container. Store remainder.
BELVEDERE Berry Little Cocktail
- 1 1/2 oz. (BELVEDERE)RED
- 1/2 oz. Simple syrup
- 6 Raspberries
- Dash Lime Juice
- Fever Tree Ginger Beer, to top
Preparation: Shake all ingredients together, except ginger beer and pour over ice into a highball. Top with Fever Tree Ginger Beer.
BELVEDERE Confetti Fizz
- 1 oz. Belvedere Pink Grapefruit
- 1/2 oz. Aperol
- Veuve Clicquot Champagne
- Pink grapefruit twist, for garnish
Preparation: Shake Belvedere Pink Grapefruit and Aperol to combine. Pour into a Campagne flute and top with Veuve Clicquot Champagne. Garnish with a pink grapefruit twist.
CAMPARI Mistletoe Spritz
- 1 part Campari
- 3 parts Prosecco
- Mint Leaves, for garnish
Preparation: Add Campari and Prosecco to a Champagne flute. Stir to combine. Garnish with mint leaves.
COURVOISIER Sparkling Cognac
- 1 part Courvoisier VSOP Cognac
- 1 Demerara sugar cube
- 2 dashes of Angostura Bitters
Preparation: Soak a sugar cube in bitters and drop into a Champagne flute. Cover with Courvoisier VS Cognac and slowly top with Champagne.