The Best Bubbly Cocktails to Toast to 2015

Author:
Publish date:
placeholder

2015 is upon us, and it’s time to raise a glass and toast to an epic New Year! The bubbly is sure to flow freely during the festivities, but it doesn’t need to be boring. We’ve found a few fresh recipes to shake up your spirits and those of your guests no matter where you get the party started. Cheers!

Pinnacle New Year’s Sparkler


1½ oz. Pinnacle Pomegranate Vodka
4 oz. Chilled Champagne
Splash of Grenadine

Pour champagne into a champagne glass and top with vodka.

Elderflower Fizz

1 oz. Tanqueray No. Ten Gin
1 oz. St. Germain Liqueur
1/2 oz. Lime
Garnish with small mint sprig
Brut Champagne

Place gin, liqueur and lime juice into a cocktail mixing glass. Shake ingredients with ice. Strain into Champagne glass and top with champagne.

Berry Bubbly

1 ½ oz. CIROC Red Berry
½ oz. Simple Syrup
½ oz. Fresh Lemon Juice
Top with Champagne

Combine first three ingredients in a shaker with ice. Shake well and strain into a champagne flute. Top with champagne. Garnish with a strawberry wedge.

Lavish Spritzer

1 oz. Belvedere Vodka
1 oz. Grand Marnier Raspberry Peach*
1 oz. lemon sour **
2-3 oz. Chandon Rose
Garnish: Orange slice + 2 raspberries
*Grand Marnier Raspberry Peach can be substituted with Cordon Rouge & still delicious.
** Lemon sour: 1 part lemon juice to 1 part simple syrup

Combine all the ingredients in a cocktail shaker. Squeeze in the charred orange half and drop in the drink. Roll contents and serve.

Cloud 9 by Mark Drew of Critical Mass

2 oz. Raspberry Infused NOLET’S Silver Dry Gin*
1/2 oz. Fresh lemon Juice
1/2 oz. Simple Syrup
Dash Peychaud Bitters
Top with Champagne

Shake all ingredients (excluding the champagne) together in a cocktail shaker, strain into an highball glass over cubed ice. Top up with champagne and stir gently to combine. Garnish with a lemon zest or a couple of raspberries.

*For the Raspberry-Infused Gin: Place a small container of raspberries into a mason jar add 1 bottle of Nolet's leave to steep for two weeks.

Pomegranate Sparkler

1 tsp. fresh pomegranate seeds
3 oz. VOGA Prosecco
½ oz. Pomegranate Juice

Scoop 1 teaspoon of fresh pomegranate seeds into a champagne glass. Pour in pomegranate juice. Top with VOGA Prosecco.

Cupcake Berry Holiday Cocktail


½ c. sugar
1 c. fresh cranberries
1 oz. ruby red grapefruit vodka
2 oz. Cupcake Vineyards Prosecco
1 oz. cranberry juice
1 oz. black currant juice

In a medium saucepan over medium-high heat, dissolve sugar into 1 1/2 cups water. Add cranberries and simmer for 5 minutes, or until softened. Remove from heat and let cool. Strain, discard liquid, and place cranberries on a tray in the freezer for at least 2 hours. Chill vodka, Prosecco, and juices, then mix in a champagne glass. Garnish with skewer of 4 or 5 frozen candied cranberries. Reserve the rest for another drink.

Rum is the New Champagne Daiquiri

1½ oz. Caliche Rum
½ oz. Simple Syrup
½ oz. fresh squeezed lemon juice
Top with Brut Champagne (or Dry Sparkling Wine)

Shake first three ingredients in a cocktail shaker with ice. Strain into a flute glass and top with brut champagne and garnish with a lemon twist.