The countdown to 2012 is just around the corner. Is your bar ready to ring in the New Year? Try adding one of these refreshing and festive cocktails to your drink menu:
Champagne Sparkler, courtesy of Liquor.com
- 1 oz Don Julio Blanco Tequila
- Splash simple syrup (one part sugar, one part water)
- .5 oz Champagne
Garnish: Strawberry slice
Glass: Champagne flute
Add the Blanco Don Julio Tequila, simple syrup and champagne to a champagne flute. Garnish with a strawberry slice. This recipe works best when both the tequila and champagne are chilled.
Very Sexy Martini, courtesy of Liquor.com
Hosting a black-tie affair? Serve this glamorous cocktail, which calls for muddled raspberries and mint and has a citrus vodka kick.
- 3 to 4 Raspberries
- 5 to 7 Mint leaves
- 1 oz Fresh lime juice
- 1 oz Simple syrup (one part sugar, one part water)
- 1.5 oz Premium citrus vodka
- 1.5 oz Moët & Chandon Rosé Imperial Champagne
Garnish: Mint sprig and raspberry
Muddle the raspberries, mint leaves, lime juice and simple syrup in a cocktail shaker. Add the citrus vodka and fill with ice. Shake vigorously and double-strain into a chilled Martini glass. Top with champagne. Garnish with a mint sprig and a raspberry.
Grand Champagne Cocktail, courtesy foodnetwork.com & Bobby Flay
Strawberry puree and honey give a fresh twist to the traditional champagne cocktail.
- 4 shots orange-flavored liqueur (recommended: Grand Marnier)
- 4 teaspoons honey
- 4 fresh strawberries, tops trimmed
- 1 bottle champagne, well chilled
Glass: Chilled champagne flute
Add the orange-flavored liqueur, honey and strawberries to a food processor and process until smooth. Fill the chilled glasses halfway with the strawberry mixture and then fill the rest of the glass with champagne.
Frozen Peach Champagne Cocktail, courtesy foodnetwork.com & Rachael Ray
This recipe is a Bellini-esque slush for grownups.
- 1/4 cup sugar, to rim glasses
- 1 pint peach sorbet
- 2 shots Triple Sec, Gran Marnier or Cointreau
- Chilled champagne or sparkling wine, to fill blender, 1/3 bottle
- Raspberries and four sprigs mint, optional garnish
Garnish: Raspberry and mint sprig
Glass: Cocktail glass
Place a shallow bowl of water alongside a shallow bowl with 1/4 cup sugar in it. Dip four cocktail glasses in water, then sugar to rim glass.
Place four scoops peach sorbet in blender. Add two shots orange liqueur. Fill blender with champagne to maximum fill line or up to one inch from top of blending pitcher. Place cover on blender tightly. Blend until smooth and pour into cocktail glasses, keeping an eye out not to wreck the pretty sugar rims. Garnish with a few raspberries and a sprig of mint and serve.
Happy Holidays from Penguin Staffing – your choice for highly qualified and trained hospitality professionals!