Salute To A New Year!

New Year's eve fireworks. Photo by Sebastian Davenport-Handley on Unsplash.

Salute To A New Year!

Food & Drink

Salute To A New Year!


Toast the New Year in style with some of our favorite holiday cocktails! Remember to enjoy responsibly and use designated drivers. You never want to find yourself lit more than the crystal ball in Times Square!

From Santa Margherita Prosecco Superiore

Cranberry Skewer


1 bottle of Santa Margherita Prosecco Superiore DOCG

8-10 frozen cranberries

1/2 cup granulated sugar

1 tablespoon water


Put cranberries on a skewer and rinse under cold water. Dip skewered cranberries in water, then roll in granulated sugar. Place skewers on wax paper and place in freezer for 5 minutes. Fill glass 3/4 with Santa Margherita Prosecco Superiore. Place skewers on top of glass and serve.

**Optional: For a slightly sweeter garnish, soak fresh or frozen berries in maple syrup overnight, then skewer and roll in sugar.

From Morton’s Steakhouse

Holiday Bliss


1⁄2 ounce food grade pellet dry ice

1 ounce Grey Goose Vodka

1-1⁄2 ounce Passoã Passion Fruit Liqueur

2 ounces cranberry juice

1⁄2 ounce lemon juice

1⁄2 ounce simple syrup

1⁄2 ounce La Marca Prosecco

3 each raspberries


Place dry ice into light bulb. Add all liquid ingredients in mixing glass (except La Marca Prosecco). Stir and strain into light bulb over dry ice. Top with La Marca Prosecco. Serve with Coup glass and pour table side. Garnish with 3 skewered Raspberries.

The dry ice will activate once liquid is poured. The gas will pour out of the light bulb giving the illusion of steam.

From Celebrity Caterer Andrea Correale of Elegant Affairs

Winter Blue


1 ounce vodka

1 ounce blue curacao

4 ounces lemonade


Fill a glass with ice and pour in your vodka and curacao. Top the rest of the way with lemonade and garnish with a wedge of lemon.

Limoncello Rum Collins


1.5 ounces Oronoco Rum

3 lime wedges

3 ounces fresh lime juice

1 dash simple syrup

1 dash limoncello


Combine 2 fresh cut lime wedges, lime juice, Oronoco, Limoncello and simple syrup with crushed ice. Shake vigorously and strain into a Collins glass over fresh carved ice cubes. Garnish with a lime wedge and a stick of sugar cane.

Midnight Kiss


1-1/2 ounces peppermint vodka

1/2 ounce vanilla vodka

4 ounce champagne

1 teaspoon crushed peppermint candies

1 jar gold sprinkles for garnish


Rim champagne flute with peppermint vodka, dip into gold sprinkles. Pour vanilla vodka and peppermint vodka into flute Add crushed peppermint candies. Top with 4 ounces of your favorite champagne.

Sparkling Blood Orange Cocktail


1/4 cup crème de cassis

1-1/2 cups strained fresh blood orange juice

1 750-ml bottle chilled sparking white wine

8 blood orange slices


Start with 1-1/2 teaspoons crème de cassis. Add 3 tablespoons blood orange juice to each glass. Fill each glass with sparkling white wine, then stir gently. Garnish cocktails with slices of blood orange.

North Pole Nog


6 ounces eggnog

1 ounce spiced rum

2 ounces bourbon

1 tablespoon ground cinnamon, for garnish

Cinnamon stick, for garnish


Add spiced rum and bourbon to eggnog and stir to combine. Sprinkle with cinnamon. Top with cinnamon stick, for garnish.



1 ounce spiced rum

2 ounces Domaine de Canton

1 ounce Frangelico

1/2 ounce egg whites

2 ounces ginger beer for a spicy finish or ginger ale for a sweeter finish

Finely ground gingersnap cookie, for garnish

Cinnamon stick, for garnish


Add spiced run, Domaine de Canton, Frangelico, egg whites and ice to a cocktail shaker. Pour two ounces ginger beer or ginger ale into martini glass. Strain the contents of the cocktail shaker into martini glass. Sprinkle top with gingersnap cookie dust. Top with cinnamon stick, for garnish.

Absolut Vodka



1/2 ounce Crème de Cacao

1.5 ounces expresso or strong coffee

1.5 ounces coconut milk

1/4 ounce condensed milk

1.5 ounces Absolut


In a small saucepan (or in a milk frother), heat all ingredients except vodka. Add Absolut when piping hot and stir. Garnish with cacao nibs, toasted coconut, and fresh grated coconut.

Absolut Snowball


2 parts Absolut Original

1/2 part almond milk

1/2 part lemon

1/2 part lime

1/2 part peppermint syrup

Egg white

1.5 parts soda


Combine all ingredients except soda in a cocktail shaker. Dry shake until emulsified. Add ice and shake until cold. Coat the outside of a globe with a lemon wedge and coat with superfine sugar. Strain cocktail into the globe, top with soda and garnish an angostura snowflake stencil.

Absolut Winter Grapefruit


1 part Absolut Vodka

1 part Absolut Grapefruit Vodka

3 parts apple cider


Combine all ingredients and garnish with cinnamon stick and fresh grapefruit wedge if desired.

Absolut Jingle Buck


1.5 ounces Absolut

0.75 ounce organic cranberry juice

0.75 ounce pomegranate juice

0.75 ounce lime juice

2 ounces ginger ale


Combine all ingredients. Garnish with 2 fresh cranberries and one rosemary sprig if desired.

From Tequila Herradura

Ultra Pumpkin Rompompe


2 parts Herradura Ultra

1 part Rhumchata

1 part Pumpkin Crème Liqueur

1/2 part Dulce De Leche


Combine all the ingredients in a mixing glass with ice, stir and strain into a rocks glass and garnish with cinnamon stick.

Cranberry Horseshoe Margarita


2 parts Herradura Silver

1 part Lime Juice

1/4 part Agave Nectar

1/2 part Cranberry Purée


Combine all the ingredients in a shaker, shake vigorously. Strain and serve on the rocks, in a rocks glass (same as Horseshoe Margarita). Garnish with salt half rim, lime, and cranberries.

Pomegranate Mule


2 parts Herradura Silver

1 part Pomegranate Wonderful Juice

3 part Ginger Beer

1/2 part Fresh Lime Juice


Combine all the ingredients in a mixing glass, stir and pour into a mule cup with fresh ice. Garnish with rosemary, ginger slice and pomegranate seeds.

From Cha Cha’s Latin Kitchen in Orange County, California

Pomegranate Margarita


1.5 ounces Pubelo Viejo Blanco tequila

1/2 ounce Pomegranate Stirrings Liqueur

1.5 ounces Hibiscus Tea

1/2 ounce Spice Syrup

1/4 ounce fresh lime juice

0.4 ounce pomegranate, seeds removed


Combine all ingredients in an ice filled shaker. Shake well and strain into an ice filled salt rimmed glass. Garnish with fresh lime wheel and pomegranate seeds.

Speyburn Single Malt Whiskey

These cocktails were created by mixologist Jonathan Pogash, The Cocktail Guru, for Speyburn.

The Dare


2 ounces Speyburn Arranta Casks

1-1/2 ounces pineapple juice

1/2 ounce cinnamon syrup (or simple syrup)

1 ounce fresh lemon juice


Shake ingredients very well with ice and strain over ice into a rocks glass. Garnish with a pineapple slice.

Granty Burn Old Fashioned


2-1/2 ounces Speyburn 10 Year Old

1/2 ounce simple syrup

3 dashes orange bitters


Add ingredients to a rocks glass with ice and stir well. Garnish with an orange peel.

From Cheribundi Superfruit Juice

Cheribundi is a tart cherry juice with anthocyanins with naturally occurring melatonin, vitamin C and zinc.

Bahama Blizzard


2 ounces coconut rum

2 ounces Cheribundi Tart Cherry Juice

2 ounces pineapple juice

Optional, cherries for garnish


Combine rum, cherry juice and pineapple juice in cocktail mixing glass. Fill with ice and stir until chilled. Strain into martini glass. Garnish with cherry.

Tart Cherry Mule


2 ounces vodka

1 ounce Cheribundi

5 ounces ginger beer

3 lime wedges

Cherries for garnish


Combine vodka, Cheribundi and ginger beer in cocktail glass or copper mug. Add juice of 3 lime wedges and drop them into drink. Add ice, stir and serve.

North Star Sparkling Sipper


1-1/2 to 2 ounces vodka

3 ounces Cheribunti

1-2 ounces Sipp Sparkling Lemon Flower

Lemon for garnish


Combine vodka and cherry juice in cocktail mixing glass. Fill with ice and stir until chilled. Strain into martini glass. Add splash of Sipp. Garnish with lemon and serve.

Bold Fashion


1-2 ounces whiskey

1-1/2 ounces Cheribundi

2 sugar cubes

2-3 dashes cherry bitters (optional)

Orange peel and cherries for garnish


Place 2 sugar cubes in bottom of rocks class. Add cherry juice and cherry bitters. Crush sugar cubes with muddler or spoon until broken. Fill glass with ice. Add 1-2 ounces of whiskey. Stir well until chilled and sugar dissolves. Garnish with orange peel and cherries.

From Runamok Maple

Maple Cardamon Eggnog


2 egg yolks

4 tablespoons Runamok Maple’s Cardamom Infused Maple Syrup

2 cups milk

2 ounces bourbon

1 ounce brandy

1 cup whipping cream

Freshly grated nutmeg


Put egg yolks in a bowl with maple syrup and whisk. Heat half the milk on the stove to just a simmer. Add heated milk slowly to egg mixture. Return to stove and bring to just 160 degrees F, making sure not to boil. Remove and cool. Add remaining milk, bourbon and brandy and chill. When ready to serve, whip the cream and gently fold in. Pour into cups and serve with freshly grated nutmeg on top.

Enjoy responsibly!


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