New Year’s Eve is just around the corner and what better way to celebrate with friends than by hosting a fabulous cocktail party featuring desserts and cocktails?! Yesterday, we covered decadent desserts, the cornerstone of party’s menu. Today, we’re suggesting some spirited beverages to serve to guests.
Nothing says New Year’s Eve like champagne, so regardless, stock up on a sufficient supply of bubbly for the party. Rosé champagne (Veuve Clicquot Brut Rosé is a personal favorite) is particularly festive. I am also a huge fan of prosecco, a nice alternative to champagne.
Veuve Clicquot Brut Rosé
It’s no secret that Rex & Regina is a huge fan of punches. New Year’s is the perfect time to break out the punch set for not one but two punch-bowl-worthy beverages: sparkling pomegranate punch and eggnog.
Sparkling Pomegranate Punch
recipe from Food & Wine
INGREDIENTS
3 tablespoons sugar
1 cup pomegranate juice
Two 750-milliliter bottles sparkling wine, chilled
3/4 cup late-harvest white wine, such as late-harvest Riesling, chilled
2 oranges, thinly sliced crosswise
1 cup diced fresh pineapple (1/2 inch)
1/4 cup pomegranate seeds
Ice cubes, for serving
DIRECTIONS
In a punch bowl, dissolve the sugar in the pomegranate juice, stirring vigorously. Add the sparkling wine and late-harvest white wine, then add the orange slices, diced pineapple and pomegranate seeds. Serve the sparkling pomegranate punch over ice cubes.
Yield: 10-12 servings
sparkling pomegranate punch
Eggnog
Recipe from Food Network’s Alton Brown
INGREDIENTS
4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 ounces bourbon
1 teaspoon freshly grated nutmeg
4 egg whites*
DIRECTIONS
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine. Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the mixture. Chill and serve.
Cook’s Note: For cooked eggnog, follow procedure below.
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside. In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill. In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.
If punches aren’t your thing, mix up a pitcher of a classic cocktail instead. Or better yet, gather the ingredients for a few different cocktails and post a menu of the choices for guests to peruse.
post a "drink menu" to share what specialty cocktails are on the menu
French 75 is my cocktail of choice these days. Sidecars and Manhattans are other classics both of which have surged in popularity in recent years.
French 75
recipe from Food & Wine
INGREDIENTS
Ice
2 ounces Cognac
1/2 ounce fresh lemon juice
1 1/2 teaspoons Simple Syrup
2 ounces chilled Champagne
1 lemon twist
DIRECTIONS
Fill a cocktail shaker with ice. Add the Cognac, lemon juice and Simple Syrup and shake well. Strain into a chilled martini glass, top with the Champagne and garnish with the lemon twist.
Yield: 1 serving
Mexican Sidecar
This twist on the original comes via Jeffrey Morgenthaler
1.5 oz El Presidente brandy
1.5 oz Citronge orange liqueur
1.5 oz lemon juice
.5 oz simple syrup
Shake well with ice and strain into a chilled cocktail glass with sugared rim. Garnish with a lemon twist.
Perfect Bourbon Manhattan
Recipe from Epicurious
- 4 ounces (1/2 cup) bourbon
- 1 ounce (2 tablespoons) sweet vermouth
- 1 ounce (2 tablespoons) dry vermouth
- 2 dashes Angostura bitters
Fill a cocktail shaker halfway with cracked ice, then add all ingredients and shake or stir well. Strain into 2 chilled Martini glasses.
Stay tuned for more tips and ideas on hosting the perfect New Year’s Eve dessert and cocktail party, including decor inspiration.
