Cheers to the new year! Monday, December 31, marks the last day of 2018, so Us Weekly has rounded up six cocktail recipes with roots all over the country to help you usher in 2019 in a celebratory fashion.
Whether you prefer to toast with a rum-based drink or fancy champagne cocktail, we’ve got you covered. Take a look at the gallery below!
Credit: Getty Images
Cheers to the new year! Monday, December 31, marks the last day of 2018, so Us Weekly has rounded up six cocktail recipes with roots all over the country to help you usher in 2019 in a celebratory fashion. [ami-related id="1410051" url="https://www.usmagazine.com/food/pictures/post-malones-craziest-food-moments-meatballs-postmates-more/" title="Post Malone’s Craziest Food Moments" target="" showsubt="false" thumb="false" imgsrc="https://www.usmagazine.com/wp-content/uploads/2018/12/Relive-Some-of-Post-Malones-Craziest-Food-Moments-03.jpg"] Whether you prefer to toast with a rum-based drink or fancy champagne cocktail, we’ve got you covered. Take a look at the gallery below!
Credit: Getty Images
Cheers to the new year! Monday, December 31, marks the last day of 2018, so Us Weekly has rounded up six cocktail recipes with roots all over the country to help you usher in 2019 in a celebratory fashion. [ami-related id="1410051" url="https://www.usmagazine.com/food/pictures/post-malones-craziest-food-moments-meatballs-postmates-more/" title="Post Malone’s Craziest Food Moments" target="" showsubt="false" thumb="false" imgsrc="https://www.usmagazine.com/wp-content/uploads/2018/12/Relive-Some-of-Post-Malones-Craziest-Food-Moments-03.jpg"] Whether you prefer to toast with a rum-based drink or fancy champagne cocktail, we’ve got you covered. Take a look at the gallery below!
Credit: Patron Tequila
Created by Cecelia Steffensen and Pamela Wiznitzer and available at the Henry in New York City’s Life Hotel, the Cocoa Caliente is the perfect way to stay cozy this New Year’s Eve. “With the colder temperature days finally here, there’s nothing like a well made hot chocolate to warm you back up,” Wiznitzer tells Us. “The Cocoa Caliente at Henry is a delicious and decadent mix of dark cacao, cardamom and cinnamon.”
Makes 4 servings
INGREDIENTS:
• 2 cinnamon sticks
• 2 whole pieces allspice
• 0.5 grams cardamom
• 17 oz whole milk
• 17 oz heavy cream
• 5 grams cornstarch
• 4.5 oz Patrón Silver (use 2018 limited-edition Patrón Silver Tequila)
• 7 oz chocolate Nyangbo
INSTRUCTIONS:
1. Toast all the spices in a pot. Add the milk and heavy cream and let mixture rest overnight.
2. The next day, put everything in a pot, including the tequila, and add the cornstarch. Bring mixture to a boil while continually whisking.
3. Strain and pour the mixture over the chocolate.
Credit: Russell’s Reserve
“Nothing elevates a New Year's Eve celebration quite like the taste of caviar, which makes the Siberian Select Boulevardier the perfect luxury cocktail for your celebrations.” Rael Petit, beverage director of the Williamsburg Hotel, tells Us. “A riff on a classic Boulevardier, this drink combines the bold, spicy taste profile flavors of Russell's Reserve, with an unexpected twist of absinthe, making it the perfect cocktail to ring in the New Year.” And the garnish is pretty lavish!
Makes 1 serving
INGREDIENTS:
• Absinthe, to rinse
• 1.5 oz Russell’s Reserve
• 1 oz Campari
• 1 oz Cinzano 1757 sweet vermouth
• Orange peel, for garnish
• Siberian Select caviar, for garnish
• Mini toast, for garnish
INSTRUCTIONS:
1. Rinse a rocks glass with absinthe and burn.
2. In a mixing glass, pour Russell’s Reserve, Campari and Cinzano 1757. Stir until chilled and strain into rocks glass over a large ice cube.
3. Express the orange peel over the cocktail and discard. Garnish with a mini toast topped with caviar.
Credit: Banfi Vintners
This bubbly libation is synonymous with celebration this holiday season. “For a festive night, nothing beats a sparkling cocktail,” Cody Goldstein, founder of Muddling Memories, tells Us. “This alluring concoction, which blends bitters, cognac and sugar cubes with Bolla’s prosecco, is the perfect way to celebrate anything.”
Makes 1 serving
INGREDIENTS:
• 3 drops bitters
• 2 sugar cubes
• 1 oz cognac
• 4 oz chilled Bolla prosecco
INSTRUCTIONS:
1. Pour bitters onto sugar cube and let soak in. Place sugar cube in a champagne flute.
2. Add cognac, and top with Bolla prosecco.
Credit: Truly
“The Sparkling Winter Wonderland, featuring Truly Spiked & Sparkling Grapefruit & Pomelo, is a fun spin on a seasonal cocktail with its refreshing fruit flavor,” says Casey O’Neill, a member of the Truly Spiked & Sparkling innovation team. “Served in a unique snow globe, this bubbly cocktail is the perfect light, low-calorie option to cheers to the holiday season without sacrificing any flavor.”
Makes 1 serving
INGREDIENTS:
• 1 oz vodka
• 0.5 oz crème de menthe
• 6 oz Truly Spiked & Sparkling Grapefruit & Pomelo
• 2 dashes silver edible disco dust
INSTRUCTIONS:
1. Combine the vodka and crème de menthe in a cocktail shaker with ice and shake.
2. Pour mixture into glass and garnish with Truly Spiked & Sparkling Grapefruit & Pomelo and two dashes of disco dust.
Credit:
Rabbit Hole bourbon and rye whiskeys are crafted in Kentucky with a mix of carefully selected grains fermented at ideal temperatures to create a unique drinking experience. The spirits are first aged at the company’s new distillery in a custom-built 24-inch copper column, before being aged in barrels from Scottish-born, Louisville-based Kelvin Cooperage. This rye-based drink, which is also flavored with pear brandy and cinnamon syrup, was developed by Rabbit Hole beverage director Brian Heese, and is “perfect for celebrating as the clock strikes 12.”
Makes 1 serving
INGREDIENTS:
• 1 oz Rabbit Hole rye
• 0.25 oz pear brandy
• 0.25 oz cinnamon syrup
• 1 tsp malic acid
• 3 oz sparkling wine
• Cinnamon stick, for garnish
INSTRUCTIONS:
1. Shake and double-strain the rye, brandy and cinnamon syrup.
2. Top with sparkling wine.
3. Garnish with a cinnamon stick and serve in a champagne glass.
Credit: Rabbit Hole Distillery
For someone who wants a more liquor-forward cocktail, opt for the Noche Buena, which translates to “good night.” This cocktail, which is made with Havana Club Añejo Clasicó rum, also features a spicy combination of allspice dram, absinthe and Angostura bitters.
Makes 1 serving
INGREDIENTS:
• 1/4 part absinthe
• 2 parts Havana Club Añejo Clasicó
• 1 part allspice dram
• 2 dashes Angostura bitters
• Torched rosemary sprig, for garnish
INSTRUCTIONS:
1. Pour absinthe into a rocks glass, swirl to coat and discard excess.
2. Stir all ingredients vigorously with plenty of ice until very cold.
3. Strain into the coated rocks glass with an ice sphere.
4. Garnish with torched rosemary sprig.
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