Is your bar planning a New Year’s Eve event to ring in 2022? Spice up your cocktail menu with some of these New Year’s Eve cocktail recipes.
Midnight Kiss
Ingredients:
1 part Hudson Whiskey Bright Lights Big Bourbon or Short Stack
.5 part triple sec
2 parts apple cider
3 parts chilled Champagne
Directions:
Mix the whiskey, triple sec and cider in Champagne flute and top with chilled Champagne. Garnish with apple slice.
Recipe by Hudson Whiskey.
When Rosemary Meets Honey
Ingredients:
For the simple syrup
1 cup water
1 cup sugar
½ cup honey
2 rosemary sprigs
For the cocktail
3 oz Off Hours Bourbon Whiskey
1 oz rosemary and honey simple syrup
2 dashes aromatic bitters
1 rosemary sprig for garnish
Directions:
Add water, honey and sugar to a pot and bring to a boil to dissolve the sugar. Add in rosemary sprigs and boil for another minute. Set aside and let cool for 5 to 10 minutes. Pour whiskey, bitters and rosemary & honey syrup into a cocktail glass and stir. Add one large ice cube and garnish with a rosemary sprig.
Recipe courtesy of Off Hours Bourbon Whiskey.
Cinnamon Bourbon Old Fashioned by Half Baked Harvest
Ingredients:
2 oz Off Hours Bourbon Whiskey
1 thin orange slice
1 tsp granulated sugar
¼ cup orange juice
1 dash orange bitters
1-2 tbsp cinnamon syrup
Sparkling water (optional)
Cinnamon stick and fresh rosemary for garnish
Cinnamon syrup
â…“ cup maple syrup
2 sprigs fresh rosemary
2 cinnamon stick
Directions:
In a medium pot, bring ⅓ cup water, maple syrup, rosemary and cinnamon to a boil. Boil 3-5 minutes, then remove from heat. Let cool. In a cocktail shaker, combine bourbon, orange juice, orange bitters and cinnamon syrup. Shake well. Strain into glass. If you’d like, top with sparkling water and garnish with a cinnamon stick, rosemary and an orange slice.
Bar La Real’s Gold Digger
Ingredients:
0.5 oz Ketel One
1 oz Gold Apricot Vodka
0.5 oz Moses Date Vodka
0.2 oz Aloe Vera Juice
0.5 oz Inspiration 1818 Brut Champagne
1 spoon of Gold Powder
1 spoon of Cantaloupe Caviar
Garnish: white feather pick, gooseberry with dry leaf
Directions:
Add all ingredients except for gold powder and cantaloupe caviar to a cocktail glass then top with gold powder and cantaloupe caviar and stir gently to combine. Garnish with a white feather pick and gooseberry with a dry leaf.
Recipe and photo by Bar La Real.
Recuerdo Lavender
Ingredients:
1.5 oz Recuerdo Mezcal Joven
.75 oz lavender syrup (1 cup water, 1 cup sugar, 3 tablespoons lavender buds – heat everything together to a gentle boil and reduce to a simmer for 1-2 minutes while stirring. Pull off the heat and allow to sit 30-60 minutes to infuse the lavender. Cool and strain the lavender.)
.5 oz lime juice
1 oz cranberry juice
Directions:
Mix all the ingredients in a shaker over ice, strain and serve in a couple glass and garnish with a lavender flower.
Recipe courtesy of Recuerdo Mezcal.
Cucurbit Reale
Ingredients:
35ml Cocchi Americano Vermouth
60ml Della Vite DOC
50ml Double Dutch Cucumber & Watermelon
Directions:
Add ice to a nice tall glass, pour over ingredients and mix gently. Finish with a slice of cucumber.
Recipe by Della Vite.Â
Recuerdo Peach and Wine
Ingredients:
1.5 oz Recuerdo Mezcal Joven
1 oz peach juice
.5 oz lemon juice
.5 oz ginger syrup (8 oz water, 8 oz sugar, 1-2 oz peeled ginger. Bring the water up to a low boil, add the sugar and ginger and allow to simmer for 5 minutes. Allow to cool for 1-2 hours, strain.)
Prosecco or cava
Directions:
Mix all the ingredients in a shaker over ice, strain and serve in a white wine glass. Top off with approximately 3oz or prosecco or cava and garnish with a slice of peach.
Recipe courtesy of Recuerdo Mezcal.
Cotton Coupe
Ingredients:
25ml London Dry Gin
10ml Geranium Cordial
2:1* 15ml Hibiscus Reduction
25ml Lemon Juice
100ml Della Vite DOC Top
Directions:
Shake all ingredients excluding Della Vite prosecco in a shaker with ice. Strain through a small strainer into a coupe glass. Top with chilled Della Vite Prosecco. Garnish with Radicchio leaf.
Teremana Spiced Pomegranate Punch
Ingredients:
(Serves 6-8)
12 oz. Teremana Blanco
8 oz. Pomegranate Juice
6 oz. Cinnamon Syrup*
4 oz. Lime Juice
6 oz. Water
1 2 Dashes Orange Bitters
Garnish:
Pomegranate Seeds, Orange Wheels and cinnamon sticks.
Directions:
To make an easy cinnamon syrup: In a small saucepan, boil one cup water with 2 tsp ground cinnamon. Reduce heat, then add one cup sugar, and stir until it dissolves. For the cocktail, combine all ingredients in a punch bowl and stir. Garnish w/ pomegranate seeds, orange wheels and cinnamon sticks. To serve, ladle into a rocks glass or punch cup filled with ice.
Recipe by Teremana Tequila.
Basil, Ginger Gin Smash
Ingredients:
10 Basil leaves
2 oz. Gin
0.75 oz. lemon
0.5 oz. simple syrup (2:1)
2 oz. Remedy Ginger Lemon Kombucha
Garnish: Basil sprig
Directions:
Add basil and simple to shaker, muddle, add gin, and lemon, hard shake, double strain into a rocks glass over ice.
Recipe created by Bartender Cat Sutherland.
The Sexton’s Sazerac
Ingredients:
1 ½ oz The Sexton
1 Bar spoon absinthe
2 Dashes Peychaud’s Bitters
1 Dash angostura bitters
1 Sugar cube
Garnish: Lemon peel
Directions:
Crush the sugar cube in a mixing glass with a bit of water. Add The Sexton and bitters, then stir with ice until chilled. Rinse a chilled old fashioned glass with absinthe, and strain mixture into glass.
Recipe by The Sexton Single Malt.
Kir Italiano
Ingredients:
4.5 oz. Pasqua Prosecco
1 oz. lemon juice
0.75 oz. Creme Yvette
0.5 oz. St. Germain
0.25 oz. simple syrup
Garnish: Lemon twist
Glassware: Champagne flute
Directions:
In a champagne flute, combine lemon juice, Crème de Cassis, St. Germain, and simple syrup; top with prosecco and garnish with a lemon twist.
Recipe courtesy of Casa Limone (New York, NY).
Reyka Rhubarb CosmoÂ
Ingredients:
o 1 ½ part Reyka Vodka
o 1 part Blood Orange Liqueur
o 1 part Sweetened Rhubarb juice
o ¼ part fresh lime juice
o Garnish: Lime wedge
Directions:
Combine all ingredients into cocktail shaker with ice and shake. Strain, garnish and serve.
Created by Reyka Vodka Brand Ambassador Trevor Schneider.
Roasted Toasted Coconut
Ingredients:
1 oz. Kentucky Coffee
0.25 oz. Amaretto
0.25 oz. Coconut Rum
Garnish: Toasted Coconut Flakes
Directions:
Add ingredients into a cocktail shaker. Add ice and shake. Strain into a shot glass, and garnish with a pinch of toasted coconut flakes.
Recipe by Kentucky Coffee.
Bodega Taqueria y Tequila’s Choco Lit
Ingredients:
2oz Patron Añejo
0.25 simple syrup
3 dashes angostura bitters
3 dashes chocolate mole bitters
Directions:
Combine all ingredients in mixing glass. Add ice. Stir roughly 30-45 seconds to fully combine ingredients with dilution. Strain over large cube ice rocks glass. Insert alongside cube. Elevate by adding a Hershey’s kiss and torching marshmallow.
