New Year’s Eve is approaching, so it’s time to finalize your plans — and that includes the cocktail menu. In addition to the traditional Champagne toast, offer your guests a selection of refined cocktails to enjoy as they ring in the New Year.
H-Drink
© Mercy Me DC
Created by Sami Katrib, director of food and beverage at Mercy Me DC, the H-Drink is a floral, honeyed Champagne cocktail that balances sweetness with bright citrus notes.
Ingredients:
6–7 ounces high-quality Champagne
1 brandied cherry
1 ounce honey–hibiscus syrup (see method)
1 ounce citrus vodka
2 dashes orange bitters
Dried hibiscus flower for garnish
Method: Make the honey–hibiscus syrup by combining equal parts honey and water with three hibiscus tea bags; heat gently until infused, then cool. Rim a Champagne flute by twirling it in sugar. Place the brandied cherry and a splash of the hibiscus syrup in the glass, add the citrus vodka, then top with two dashes of orange bitters and the Champagne. Garnish with a dried hibiscus flower.
La Frenchie
From Bar Rufus at the Rand Tower Hotel in Minneapolis, La Frenchie—crafted by Megan Luedtke of DDP Restaurant Group—is a light, fruity cocktail with a touch of tropical pineapple.
Ingredients:
40 ml Midwest vodka
25 ml fermented raspberry liqueur
30 ml pineapple juice
10 ml fresh lime juice
Method: Combine all ingredients in a shaker with ice. Shake well and double strain into a chilled cocktail glass. Finish with a fresh raspberry on top.
Mojito in Tuxedo
© SelvaRey Rum
Offered by SelvaRey Rum, the Mojito in Tuxedo is a sparkling, mint-forward option that pairs classic mojito elements with Champagne for a festive finish.
Ingredients:
6 mint leaves
1½ ounces SelvaRey White Rum
7½ ounces fresh lime juice (adjust to taste)
1 ounce simple syrup
2 dashes Angostura bitters
Champagne to top
Method: Muddle mint gently with lime juice and simple syrup, add rum and bitters, then shake with ice. Double strain into a Champagne flute, top with Champagne, and garnish with a mint sprig.
Espresso Martini
© The Crossroads Hotel, Kansas City
This Espresso Martini, created by Liz Ramirez at The Crossroads Hotel in Kansas City, is a rich, layered coffee cocktail designed to give guests an energizing boost before midnight.
Ingredients:
1 ounce vodka (Tito’s suggested)
1 ounce coffee liqueur (Mr. Black or similar)
½ ounce Averna
½ ounce Giffard Vanille de Madagascar
½ ounce Demerara syrup
2 dashes Fee Brothers Aztec Chocolate Bitters
2 dashes Angostura bitters
Method: Combine all ingredients in a shaker with ice and shake thoroughly. Strain into a clean shaker without ice and shake again to build texture, then pour into a chilled cocktail glass. Garnish as desired.
Manhattan Tequileño
A Mexican twist on a classic, the Manhattan Tequileño was developed by El Tequileño and is served at Casa Salles in Tequila, Mexico. It swaps whiskey for reposado tequila for a smooth, agave-forward take on the Manhattan.
Ingredients:
2½ ounces El Tequileño Reposado Gran Reserva
1 ounce sweet vermouth
2 dashes Angostura bitters
Method: Add all ingredients to a mixing glass filled with cubed ice. Stir until well chilled, then strain into a chilled cocktail glass. Garnish with a maraschino cherry.
Each of these cocktails offers a distinct flavor profile — floral and bubbly, bright and fruity, minty and effervescent, rich and caffeinated, or agave-forward and stirred — making them excellent choices for a memorable New Year’s Eve spread.