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New Year’s Eve Cocktails

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It’s New Year’s Eve! Frankly my dears, we could drink champagne all night and be happy. But, we’d be amiss if we didn’t take this opportunity to tell you about our two favorite cocktails that contain champagne. These are both very simple, delicious and best of all – very customizable. They also contain a modest amount of booze and are thus perfect for a night of all-night drinking!

First up is the the Seelbach, which is a delicious combination of bourbon, orange liqueur, bitters, and champagne. It’s got a vintage vibe and can easily be toyed with by using different types and amounts of bitters. Our other recipe is for a French 75, which is one of our all-time favorites – it’s a refreshing combination of gin, lemon juice, simple syrup and champagne. You can also play around with this recipe by using brut rosé or a flavored simple syrup (lavender is particularly yummy).

While we love to keep our fridge stocked with very good bubbly, we also like to keep Sofia mini Blanc de Blancs cans in our fridge because it is so convenient for making cocktails (and very affordable!). Each can holds about six ounces, which is just the right volume for a couple drinks.

We hope these recipes inspire you to pop some champers! Have a marvelous NYE holiday and we’ll see you next year with lots of great seasonal cocktail recipes for 2016. Cheers!

Seelbach (recipe adapted from Saveur)

  • 1 1/2 ounces bourbon (Bulleit or Four Roses)IMG_1039
  • 1/2 ounce orange liqueur (try Bols triple sec or Cointreau)
  • 3 dashes Angostura bitters
  • 3 dashes Angostura orange bitters
  • 2 ounces champagne
  • coupe glass
  • orange ribbon garnish

In a cocktail shaker, combine the bourbon, orange liqueur and bitters. Fill with ice and shake. Strain into a coupe glass and top with champagne. Garnish with an orange ribbon (we love this little zester).

French 75 (recipe from Jeffrey Morgenthaler)

  • IMG_10401 ounce gin
  • 1 ounce fresh lemon juice
  • 0.5 ounce 2:1 simple syrup
  • 2 ounces champagne
  • coupe glass
  • lemon ribbon garnish

To make the 2:1 simple syrup, add 1 cup of sugar to 1/2 cup boiling hot water in a heat-proof measuring glass. Stir well to dissolve the sugar. Let cool and store in the fridge (it will keep for a couple weeks).

In a cocktail shaker, combine the gin, lemon juice and simple syrup. Fill with ice and shake. Strain into a coupe glass and top with champagne. Garnish with an lemon ribbon.

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Dior Kelley

Dior was born in Hawaii and spent her childhood in many wonderfully inspiring places including New Zealand, Sri Lanka and California. She studied Chemistry and Printmaking at UC Santa Cruz and got her PhD in Plant Biology from UC Davis. Her love for experimentation and precision (she studies hormone signaling in plants) carry over into crafted cocktails and homemade delights. Currently, she lives in Iowa with her husband, French Bulldog and a flock of hens.
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