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.

AkiraBackPimmsRoyale_Yellowtail Sunset

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
  • Champagne

Preparation: Soak a sugar cube in bitters and drop into a Champagne flute. Cover with Courvoisier VS Cognac and slowly top with Champagne.