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For many, New Year’s Eve will look a little different this year. OK, very different. A night of dancing until dusk on the beaches of Trancoso is replaced by a night at home with a couple of glasses of champagne and single-digit family members. But drinks at home can taste just as good as they do at Praia de Taípe – and maybe even help transport you there. To keep New Years Eve feeling like a festive celebration, we hired our favorite bartenders and liquor experts from around the world to share their favorite cocktail (and cocktails!) Recipes for a delicious toast at home.
“This [drink] is based on the Seelbach Cocktail, a drink invented around 1900 at the Seelbach Hotel in Louisville, Kentucky. I split the spiritual base between the round, malty Irish whiskey and an unusual rye. I also split the liqueur between the classic cognac-based Grand Marnier orange liqueur and an excellent crème de cacao for a chocolate orange flavor that goes well with one of the most festive winter days. The original cocktail, the Seelbach, uses more bitter substances than I have here, but I think the spirit of the original is still there. I kept the pleasant baked spice notes of the Angostura bitter substances, but swapped Peychauds for black nut bitter substances, one of my current favorites. All of this plus champagne or dry sparkling wine make for an excellent New Year’s drink. ”
¾ ounce single malt Irish whiskey (Teeling) ½ ounce rye with rum barrel (Redemption) ¼ ounce Grand Marnier ¼ ounce cocoa cream (Tempus Fugit) 3 dashes Angostura Bitters 3 dashes Black Walnut Bitters (Fee Brothers) lemon for garnish champagne or other dry sparkling wine to the top
5. Squeeze the oils of a lemon peel over the surface of the drink. Discard the shell.
“The Juillet is one of my favorite festive drinks. The ingredients list is short and simple, but the final cocktail has a complex taste as the vermouth duo is sweetened with a little elderflower liqueur. However, my favorite part of the juillet is that it uses sparkling wine. . . but not too much. Instead of finishing off a few traditional ounces, it just uses an ounce of dry sparkling wine. This gives the drink an effervescence without entering the splash area, and encourages sipping a glass (or two) of bubbles while you mix drinks. ”
1. Combine the sweet vermouth, dry vermouth and St. Germain in a mixing glass or shaker filled with ice.
2. Stir with a cocktail stirrer for 15 seconds until the cocktail is very cold. Strain into a coupe glass.
“The Parasol is a fun and simple daiquiri riff that uses pineapple, banana, and nutmeg to add a bit of savory nuttiness to a clean, refreshing cocktail that works year round with a bit of festive flair. ”
2 ounces old white rum (Denizen 3 years) 1⁄2 ounce pineapple juice (freshly squeezed or dole) 1⁄2 ounce banana liqueur ¾ oz freshly squeezed lime juice fresh nutmeg
“This New Year’s Eve is all about hope and moving on from the strange 2020. I long for things that are fresh, stimulating, and not overly sweet. The ginger, rose and citrus fruits mixed with the bitterness of ghia are complex and full of possibilities. I host a small crew and I like that all the preparations for this can be made in advance – I dipped the ginger in my rose water just a few hours beforehand. If some people want to add a dash of champagne instead of topo chico at midnight, this cocktail is still a nice and chic, low ABV drink. ”
2 ounces Ghia 2 ounces sparkling water (Topo Chico is the favorite for large bubbles) 1 teaspoon rose water fresh ginger, sliced * very * thin lemon peel edible flowers
1. Mix together two ounces of ghia, two ounces of mineral water, a splash of rose water, and two slices of ginger, and stir gently.
2. Serve in a wine or martini glass on the rocks and garnish with lemon zest. The edible flower sprinkle is optional.
3. For an extra bite, place ginger slices in a small bowl of rose water an hour or two before you swallow.
“Although I have this recipe in my book as a punch recipe with 16 servings, I have reduced it to one serving for the current time. As a variant of the classic French 75, elderflower liqueur is required instead of simple syrup, which gives a delicate floral note and takes up a few levels on the complexity scale. It has been one of my holiday staples for the past few years as it becomes a feast from the moment you open (or saber!) Your bottle of sparkling wine. ”
1. 5 ounces gin (I like Hendricks) ¾ ounce St Germain elderflower liqueur ounce fresh lemon juice 3 ounce Proseccolemon twist for garnish
1. Combine gin, elderflower liqueur and lemon juice in a cocktail shaker filled with ice.
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