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Recipes

New Year’s Eve Cocktails for 2019

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Ringing in the New Year can be done intimately with a loved one or in a party setting with friends. Today we offer up some great cocktail ideas for wherever the day takes you. To finish up we’ve got a cupcake recipe from Colina Colada Horchata that will complement any plans perfectly. Happy new year!

The Nighthawk
(a riff on the classic Manhattan but made with mezcal)
2 oz. Peloton de la Muerte Mezcal
3/4 oz. Carpano Antica Formula
1/4 oz. coffee liqueur

Combine all ingredients in a coupe glass and garnish with an orange wedge.

Chambord Beer Royale
1½ oz. Chambord Liqueur
12 oz. cold beer

Take a cold beer: wheat beers, dark lagers, white stout, Belgian sour and light lagers are best. Now top with Chambord. Bon. Pass me the wings of a buffalo.

 Purple Emperor
1 oz. Old Weller Antique 107
1 oz. Absolut Elyx
3/4 oz. bronia berry, black garlic syrup
1 barspoon creme fraiche
2 dashes saline

Hard shake and double strain into a classic coupe. Garnish with lemon zest and enjoy.

The Dare
created by Jonathan Pogash, The Cocktail Guru
2 oz. Speyburn Arranta Casks
1 1/2 oz. pineapple juice
1/2 oz. cinnamon syrup (or simple syrup)
1 oz. fresh lemon juice

Shake ingredients very well with ice and strain over ice into a rocks glass. Garnish with a pineapple slice before serving.

The Red Phoenix
created by Glenfiddich brand ambassador Allan Roth
2 parts Glenfiddich 12 Year Old
3/4 oz. Joto Yuzu Sake
3/4 part pear juice
1/2 part simple syrup
1/4 part lemon juice
blue pea flower tea
cinnamon stick, to garnish

Combine all ingredients but garnish in a shaker over ice. Shake briefly and pour over crushed ice in a stemless wine glass. Top with a splash of Pea flower tea and add the cinnamon stick.

Spiked Tulum Sunrise
3/4 oz. mezcal
6 oz. Spiked Seltzer Valencia Orange
1 oz. fresh orange juice1 oz. carrot juice
1/4 tsp. nutmeg
1/2 tsp. agave syrup
2 cloves
carrot ribbon

Shake mezcal, juices, and spices over ice. Pour into a double rocks glass with ice, add Spiked Seltzer, and stir. Garnish with a carrot ribbon.

Hendrick’s Gin Angel Face Martini
As prepared by Hendrick’s Gin Ambassador, Erik Andersson
1 part Hendrick’s Gin
1 part cider apple brandy
1 part apricot liqueur

Stir down over ice and strain into chilled martini glass. Garnish with a lemon peel and enjoy.

Moët Champagne O’Clock
courtesy of Bronson van Wyck
3 1/2 oz. Moët & Chandon Impérial Brut
1 oz. Hennessy Cognac
dash of bitters

Pour Moët into a cocktail glass; add the cognac and bitters. Lightly stir, then garnish with an orange twist and a spritz of clove atomizer.

Creamsicle
1½ oz. Playa Mandarin
½ oz. lemon juice
½ oz. orange juice
2 dashes Regan’s Orange Bitters
Cream soda

Mix Playa and both juices in a Collins glass. Top with cream soda and garnish with an orange moon. Yummy!

Colina Batida Classic
1 1/2 oz. Colina Colada
3/4 oz. Dos Ron Rum 8 years
1 1/2 oz. of milk
1 scoop of vanilla ice cream
mint leaves for garnish
a pinch of cinnamon

Fill a shaker with ice cubes and add all the ingredients. Shake and put in a drinking glass--enjoy slowly!

Holiday Grown-up Punch
4 oz. red wine
1 oz. Camus cognac (or similar)
1 oz. cinnamon-vanilla simple syrup
lemon wedge

Add sweet wine, cognac, and cinnamon-vanilla simple syrup to a glass. Fill with ice. Squeeze lemon into cocktail and stir.

Celebración Punch
Serves 4
by Milagro’s National Brand Ambassador, Jaime Salas
6 parts Milagro Silver
12 parts guava nectar (pink)
2 parts ginger simple syrup
3 parts lime juice

Combine all ingredients in a punch bowl and mix. Top with Club Soda (Top Chico) or Prosecco. Garnish with lime wheels and white edible flowers to resemble guava flowers. Serve up in rocks glasses.

Holi-yay Punch
(Serves 12)
2 bottles Smirnoff Ice Strawberry
2 bottles Smirnoff Ice Original
1 1/2 cups Smirnoff No. 21 Vodka
4 cups blood orange juice
4 cups pomegranate juice
1/4 cup simple syrup–optional
1/4 cup lemon juice
sliced strawberries
blood orange slices
pomegranate arils
fresh mint leaves

First, mix everything together into a punch bowl or large pitcher, except Smirnoff Ice Original. Next, pour punch into glasses, top with Smirnoff Ice Original and garnish with mint leaves, pomegranate arils, strawberries and blood orange slice.

Stillhouse Holiday Mule
2 oz. Stillhouse Apple Crisp
3 oz. ginger beer
1 oz. cranberry juice

Combine in copper mug served over ice. Garnish with cranberries and rosemary for a festive appeal.

The Mutti Mary Mix
3 oz. Mutti Tomato Puree (Passata) or Mutti Finely Chopped Tomatoes (Polpa)
1 oz. olive juice
2 tsp. grated horseradish
1 Tbsp. lemon juice
¼ tsp. pesto (optional)
pinch salt
pinch black pepper
1 tsp. of Worcestershire sauce
2 oz. vodka

Garnish:

1 green olive celery
1 wedge lemon
2 leaves basil

Mix all the non-alcoholic Mutti Mary Mix ingredients together in a small pitcher or cocktail shaker. Fill a highball or stem glass with ice. Pour half the vodka over the ice, then add the Mutti Mary mixture. Place the celery stick in the glass and drizzle in remaining vodka, garnish with olives, lemon, basil, and serve. Enjoy! Makes 1 cocktail.

Singapore Fling
1 1/2 oz. Lillet Rosé
1 oz. gin
1 oz. pineapple juice
1/2 oz. lime juice
1/4 oz. Luxardo cherry syrup
dash of angostura bitters

Add all ingredients to a shaker with ice. Shake and strain into a Collins glass with ice. Top with club soda or seltzer. Before serving, garnish with a Luxardo cherry, lime twist, and an orchid.

Colina Colada Horchata Cupcakes

Cupcakes:
2 cups granulated sugar
1 Tbsp. baking powder
1 1/2 tsp salt
2/3 cup oil
2 large eggs
2 tsp vanilla extract
2 cups Colina Colada
3 cups cake flour

Cinnamon Sugar mix:
1 Tbsp. cinnamon
1 Tbsp. granulated sugar
1 Tbsp. butter

Frosting:
1 stick butter
3 cups powdered sugar
3 Tbsp. Colina Colada
cinnamon for garnish

Heat oven to 350 degrees. Mix all cake ingredients in a bowl. Pour into cupcake wrappers and put in the oven for 16 minutes. Set aside to cool.

Prepare the frosting by mixing all of the ingredients until smooth. Now prepare your butter by melting it in a bowl. In a separate bowl mix together your cinnamon and sugar. Dip the tops of your cupcakes in the butter, then the cinnamon mixer. Now pipe your frosting on top and sprinkle a little cinnamon for garnish.

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Kim Richards

Kim Richards lives in Santa Rosa, California. She is an author, amateur cheese maker, wine/mead maker, and a novice home brewer. She enjoys a nice cocktail while listening to live music, watching movies and mixed martial arts, or dining at home and in restaurants. She and her husband frequent festivals and love to visit breweries and distilleries. Favorite cocktail: Old Fashioned with maple syrup.

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