Five Sparkling Cocktails to Toast 2015

By Adam Rains

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

Ingredients:

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

Ingredients:

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

Ingredients:

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

Ingredients:

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.