A Little Something for the New Year's Toast
Bellini Cocktail (courtesy Michael Chiarello)
4 tablespoons peach puree
1 bottle Prosecco or Champagne, chilled (use sparkling juice or seltzer for a non-alcoholic cocktail)
Place 1 tablespoon white peach puree into the bottom of a Champagne flute. Fill the glass with Prosecco or Champagne.
Strawberry Bellini (courtesy of Mario Batalli)
1 bottle prosecco* (a sparkling white wine) or you can use champagne
2 cups pureed and strained fresh strawberries
Special equipment: Blender, strainer, iced champagne flutes, pitcher and tall "swizzle stirrer" (for the pitcher)
Place 8 Champagne flutes in the freezer for 20 minutes. Open the prosecco and let it stand in an ice bucket for 5 minutes.
Into a pitcher, pour the 2 cups pureed strawberries. Gently pour in the bottle of prosecco and stir gently to combine. Divide among Champagne flutes and serve.
*For Kid Bellinis, substitute sparkling water for the prosecco.
Holiday Mimosas (courtesy Emeril Lagasse)
1/2 cup Grand Marnier Centenaire or Cent Cinquantenaire liqueur
2 tablespoons sugar
1 bottle chilled Brut non-vintage Champagne
1 cup freshly squeezed orange juice
Pour 1/4 cup of the Grand Marnier into a shallow bowl, and put the sugar into a saucer. Dip the rims of 6 Champagne glasses first in the Grand Marnier, then into the sugar to form a crust.
Pour the remaining 1/4 cup Grand Marnier, the Champagne and orange juice into a large decorative pitcher and divide among the 6 prepared Champagne glasses. Serve immediately.
Pink Sunrise Cocktails (courtesy Rachael Ray)
2 shots Campari liqueur
1 quart red grapefruit juice
1 bottle dry Champagne
Add half a shot of Campari to a champagne flute. Add a few ounces red grapefruit juice to the glass then fill the glass with Champagne to the rim and serve.
Frozen Peach Champagne Cocktails (courtesy Rachael Ray)
This recipe is a Bellini-esque slush for grown ups.
1/4 cup sugar, to rim glasses
1 pint peach sorbet
2 shots Triple Sec, Grand Marnier or Cointreau
Chilled champagne or sparkling wine, to fill blender, 1/3 bottle
Raspberries and 4 springs mint, optional garnish
Place a shallow bowl of water along side a shallow bowl with 1/4 cup sugar in it. Dip 4 cocktail glasses in water, then sugar to rim glass.
Place 4 scoops peach sorbet in blender. Add 2 shots orange liqueur. Fill blender with Champagne to maximum fill line or up to 1-inch from top of blending pitcher. Place cover on blender tightly. Blend until smooth and pour into cocktail glasses, keeping an eye out not to wreck the pretty sugar rims. Garnish with a few raspberries and a sprig of mint and serve.
Berry Jell-O Shooters
1 small Berry Blue Jell-O gelatin
1 cup Boiling water
1/2 cup Cold water
1/2 cup Strawberry Schnapps
Mix as directed on box, using schnapps with the cold water. Pour into small paper cups or into a pan and refrigerate. If using pan method, cut into squares to serve.
This recipe for Berry Berry Jello Shooters makes 10 drinks!
1 1/2 ounce light rum
1 tablespoon triple sec
1 1/2 ounce lime juice
1 teaspoon sugar
Combine all ingredients (except for the cherry) with 1 cup crushed ice in an electric blender.
Blend at a low speed for five seconds, then blend at a high speed until firm. Pour contents into a champagne flute (or other tall glass), top with the cherry, and serve.
This recipe for Banana Daiquiri makes 1 drink!
The experts in the Food Network Kitchens share their ideas for nine perfect champagne cocktails.
Unless you're making a drink where the flavor of the Champagne really matters (like the Classic Champagne Cocktail), generally, inexpensive alternatives such as Cava, Sekt, Prosecco or California sparkling wine work well.
Always pour the mixers in first, then top off with Champagne to avoid fizzy overflow.
This one's a brunch classic. Increase the flavor by using a 1:5 ratio of freshly-squeezed orange juice to Champagne. Then add a splash of triple sec.
The fancy cousin to the made-with-white-wine Kir, the Kir Royale consists of a dash of creme de cassis (currant syrup), topped off with Champagne.
Invented at Harry's Bar in Venice, the Bellini is best when made with ripe peaches. If peaches aren't in season, try creme de peche (peach syrup). Use a 1:4 ratio of syrup to prosecco.
This is an easy and strangely delicious drink with a 4:1 ratio of Champagne to black Irish stout.
Death in the Afternoon
Traditionally made from absinthe, a spirit now illegal in the United States, in a 0.5:5 ratio to Champagne, you can probably substitute pastis or another anise-flavored liqueur.
For a holiday brunch, make Poinsettias: a 1:4 ratio of triple sec to Champagne, with a splash of cranberry juice added for color.
Named for the British Admiral George Nelson, this makes a great, if slightly morbidly-named, party drink. The recipe calls for a 5:1 ratio of Champagne to tawny Port.
Moving on to the slightly more complicated ones...
Classic Champagne Cocktail
Soak a sugar cube in bitters, drop it into a flute, fill the flute with Champagne and garnish with a twist of lemon. This classic drink dates back to at least the mid-19th century.
There are a number of French 75 recipes floating around; the only thing people agree on is that it's a serious drink with serious ramifications. Here's the classic: a splash of simple syrup, a bigger splash of lemon juice, an even bigger splash (about an ounce) of gin, topped off with a glassful of Champagne.
Life is just a chance to grow a soul.
Last edited by MagiePerdu : 12-31-2006 at 01:10 AM.