5 Champagne Cocktails to Toast the New Year

5 Champagne Cocktails to Toast the New Year

If you read carefully between the lines, the phrase “New Year” really means, partying, glitter, freezing temperatures (hopefully) and the inevitable toast. So get ready for New Years by popping a bottle of champagne and gather some strange ingredients because here at HYPEFRESH we are putting together a list of champagne cocktails from Mimosa’s to everything in between. Enjoy!


by David Wondrich courtesy of Esquire.com


  • 2 ounces of orange juice
  • 4 ounces of Brut champagne

Recipe Instructions:Fill champagne flute 2/3 full (or 1/3, for Anglophiles) of fresh-squeezed orange juice and top up with brut champagne.

For a true, old-school Buck’s Fizz, add 1/2 teaspoon grenadine; for a true Mimosa, it’s a teaspoon or so of Grand Marnier (not enough, we’re afraid, to compensate for the champagne deficit). In either case, a dash of orange bitters, if you have them, will add a little complexity to this exceedingly simple drink. Sometimes, though, you want — need — simplicity.

2. Air Mail

by David Wondrich courtesy of Esquire.com


  • 2 ounces rum — golden rum
  • 1/2 ounce lime juice
  • 1 teaspoon honey
  • 5 ounces Brut champagne

Recipe Instructions: Mix thoroughly with cracked ice in a chilled cocktail shaker, then pour unstrained into Collins glass. Fill with champagne. (We recommend using Puerto Rican rum.)

3. Champagne Punch

by Martha Stewart


  • 1 thinly sliced peach
  • 1 cup raspberries
  • 1 cup blueberries
  • 1/4 cup fresh lemon juice
  • 1/3 cup Simple Syrup
  • 1 bottle champagne or other sparkling white wine

Recipe Directions:In a pitcher, combine ice, peach, raspberries, blueberries, lemon juice, and simple syrup. Slowly pour in champagne or other sparkling white wine.

4. Pear Necessity

by Eleonora Tirapelle of Black Barn, New York City courtesy of Vouge.com 

1 oz. Barr Hill gin
1/2 oz. lemon juice
3/4 oz. pear liqueur
4 spritzes absinthe, in a coupe glass
Drappier Brut Zero Dosage Champagne
Star anise, for garnish

Combine the gin, lemon juice, and pear liqueur with ice in a shaker and strain into the absinthe-spritzed coupe glass. Top with champagne and garnish with a star anise.

5. A Little Happiness

by Samuel Kwok of Quinary, Hong Kong courtesy of Vogue.com 

1 oz. dessert wine
1/2 oz. apricot liqueur
1/3 oz. Licor 43
4 dashes rose water
1 small scoop of strawberry ice cream
3 oz. champagne
Rose petals and apricots slices, for garnish

Combine all ingredients except for the champagne and ice cream into a shaker. Add ice, shake well, and strain into a coupe glass. Place the ice cream in the glass and pour the champagne on top. Garnish with a rose petal and apricot.


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