This week and last I had a chance to walk through some fun options for toasting on New Year’s Eve on The Broadcast with Courtney. Whether you are a spirits fan or strictly stick to wine, there are dozens of great options to enjoy, ringing in the new year in style.
I included a full round up of bubbly from all over the world on SideDish this morning as well, click the link here to see what may fit your palate and where to find them in Dallas if shopping for a New Year’s sparkler today, which will likely be on sale pretty much anywhere you shop. And, don’t forget to pick up a bottle of St. Germain, Cointreau, Domaine de Canton or even just some peach puree for creating tasty Champagne cocktails!!!
For recipes for the cocktails we made on the show last week follow the jump; for a link to the segment with Susie click here.
2 oz. Brugal Extra Dry
1 oz. Fresh Lime Juice
.75 oz. Agave Nectar
4 Basil Leaves
3 tbsp Pomegranate Juice
Directions: Shake all ingredients with ice, strain into a chilled coupe glass. Garnish with a fresh basil leaf and serve.
Spiced Hot Chocolate
½ oz Frangelico
1 oz Cabo Wabo Tequila
4 cups whole milk
1 (3.1-ounce) disc Mexican chocolate*
1 cinnamon stick
Directions – In a heavy sauce pot, over medium-high heat, bring the milk, cinnamon stick and chocolate to a boil. Reduce the heat to medium-low and simmer for 20 minutes, whisking constantly until the mixture is frothy and the chocolate has dissolved completely. Remove the pan from the heat and use for cocktail immediately.
In a coffee mug, add ½ oz of Frangelico and 1 oz Tequila and a pinch of chipotle powder or chili powder to taste. Fill with hot chocolate. Garnish with a little bit of sprinkled cinnamon and chipotle powder and serve.