New Year’s Eve Classic Champagne Cocktail Recipes

Chilled champagne combined with simple mixers allow you to serve up New Year’s with a delicious twist. Use flutes to preserve nose-tickling bubbles and these three easy steps:

1) Go with a medium-quality dry champagne or other sparkling wine.

2) Use well-chilled champagne, mixers and glasses.

3) Combine the champagne and mixers gently, pouring slowly and stopping for a few seconds if a fizz starts up.

That’s it! Now you are ready to mix champagne cocktails at your New Year’s party. Here are three classic, yet simple, champagne cocktail recipes for you:

Black Velvet: This is nothing more than sparkling wine added to beer — a stout or aged porter, actually, and enjoyed by Londoners for ages. The amount of each ingredient depends on the beer you choose; start with 1 part stout or porter to 4 parts sparkling but don’t hesitate to play with the proportions up to a 50/50 combo.

Kir Royale: Add ½ ounce crème de cassis to your sparkler. Crème de cassis is a black currant liqueur, so the kir is quite amenable to experimentation with other berry and fruit liqueurs. Garnish with a berry or twist of lemon rind.

Poinsettia: Put in ¼ ounce of Cointreau and a splash of cranberry juice. Finish with a careful pour of your sparkling wine. You’ll love the festive color as well as the flavor.

Looking for special flute stemware for champagne cocktails at your New Year’s event? See our selection of custom glassware to mark the occasion.

Rye Manhattan

Ingredients:

• 1/4 cup rye whiskey
• 2 tablespoons sweet vermouth
• 2 dashes Angostura bitters
• 1 maraschino cherry

Preparation:

1. Fill a cocktail shaker with ice cubes. Pour in the whiskey, vermouth and bitters. Shake until frosty, about 15 seconds then strain into a Manhattan glass and garnish with a maraschino cherry.

Twenty Minute Chicken

Ingredients:

• 3 boneless, skinless chicken breast halves
• 1/2 large onion, chopped
• 2 (10 ounce) packages sliced fresh button mushrooms
• 1/4 cup olive oil
• salt and freshly ground black pepper to taste
• 1 clove garlic, chopped (optional)
• 1 cup shredded mozzarella cheese

Preparation:

1. Preheat oven to 400 degrees F (200 degrees C). Wash chicken breasts, pat dry with paper towels, and cut each breast in half.
2. Heat 2 tablespoons oil in a large skillet over medium-high heat. Sear chicken briefly, turning until no longer pink, about 5 minutes.
3. Meanwhile, in another large skillet, heat 2 tablespoons oil over medium-high heat. Stir in mushrooms, onions, and garlic, if using; cook until they are nice and soft, about 5 minutes.
4. Pour contents of both skillets into a baking dish, sprinkle cheese over the top, and bake about 5 minutes.

Holiday Cheeseball

Ingredients:

• 2  8oz. pkgs. cream cheese
• 1  10oz pkg. mellow cheddar cheese – chopped coarse
• 1/2  pint sour cream
• 1  Tbls. mayo
• 1/2  envelope onion soup mix

Preparation:
 
Combine together. Roll in chopped beef or nuts. Serve with crackers.
Makes two Large cheese balls.

Mushroom Bisque

Serves 6-8

Ingredients:
•3/4 lb fresh mushroom
•2 cups green onions thinly sliced
•1 cup heavy cream
•5 cups chicken stock or bouillon
•1/4 cup dry sherry
•1 4-oz. Stick of butter
•3 Tbls flour
•Fresh ground pepper & salt to taste

Preparation:
Melt the butter in a large saucepan.  Stir in onions, cover and simmer over low heat for 20 mins.  Do not let onions brown.  Stir in the flour and cook for one minute.  Pour in the stock and bring to boil.  Finely chop 1/2 lb mushroom and add to the stock.  Reduce to simmer and cook, partially covered, for 10 minutes.  Puree in a food mill or blender being careful of hot liquid.  Return to the pot, and stir in the cream and sherry.  Taste and correct for seasonings.
Thinly slice remaining muchrooms.  Place on the bottom of a large tureen or individual serving bowls and pour the soup over them.  Serve.