275648 Mon Dec 27 16:21:56 -0800 2004 21 31 Home Cooking 0 1452271 I'm thinking about serving champagne cocktails for New Year's Eve...any favorite recipes (besides mimosas of course). Mon Dec 27 16:21:56 -0800 2004 0 DeeDee 1 1452276 For Christmas Eve I served procecco with a splash of syrup that I made by boiling POM with sugared ginger and a lemon twist. Very good. And festive. Mon Dec 27 16:34:24 -0800 2004 1452271 0 missem 2 1452289 That sounds great! Kind of a wintertime bellini. What proportions of POM and candied ginger did you use in your syrup? Mon Dec 27 17:05:22 -0800 2004 1452276 0 farmersdaughter 3 1452294 Oh, I'm going to have to try the candied ginger. Concentrated pomegranate juice is one of my holiday favorites-- both for adding to champagne and for making other cocktail. Mon Dec 27 17:40:40 -0800 2004 1452289 0 bibi rose 2 1452329 I did one very similar recently, used fresh ginger, and instead of lemon, floated pomegranite seeds in the pitcher. Babbo is doing pomegranite prosecco cocktails right now. Their's was a much higher ratio of Prosecco to juice than mine, and was better! Tue Dec 28 08:51:21 -0800 2004 1452276 0 danna 1 1452278 For Christmas Eve I served procecco with a splash of syrup that I made by boiling POM with sugared ginger and a lemon twist. Very good. And festive. Mon Dec 27 16:36:38 -0800 2004 1452271 0 missem 2 1452298 That's an excellent idea. For Thanksgiving and Christmas I just added a splash of natural pomegranate juice to some zardetto prosecco. For New Year's I'd like to try your syrup. Can you give more exact recipe, please? Mon Dec 27 17:55:56 -0800 2004 1452278 0 TrishUntrapped 3 1452336 The recipe is not that exact. I boiled a couple of (the smaller sized) bottles of POM with a large handful of crystallized ginger (maybe 20 pieces) until the liquid was reduced by 1/2. I chilled the syrup overnight with the ginger in it and strained it out before serving. It was nicely gingery and not overpowering. Tue Dec 28 12:35:27 -0800 2004 1452298 0 missem 4 1452339 Thank you, I appreciate it. Cheers! Tue Dec 28 13:58:14 -0800 2004 1452336 0 TrishUntrapped 1 1452279 This is a cross between a martini of sorts and a champagne cocktail - had it at Kittichai in NYC - it's a combination of vodka, elderflower presse and a champagne - very tasty. Was also able to find elderflower syrup at a Swedish restaurant, which adds a nice element to it. Of course, there is also the Kir Royale - cassis with champagne. Have fun! Mon Dec 27 16:38:34 -0800 2004 1452271 0 MMRuth 1 1452286 Just saw a bunch on Epicurious.com's NYE Guide. Link: http://www.epicurious.com/drinking/find/results?type=drink&search=champagne&go.x=14&go.y=14 Mon Dec 27 16:57:29 -0800 2004 1452271 0 Wendy Lai 1 1452290 3 teaspoons cranberry cocktail concentrate, one teaspoon Grand Marnier, fill glass with dry champagne. Garnish with strip of orange peel. Delicious and beautiful. Mon Dec 27 17:06:50 -0800 2004 1452271 0 Christina D 1 1452292 Bellinis...you can make the traditional one with peach, as well as be creative using pear nectar, apricot nectar, blood orange, anything you like. I had an outrageous pineapple bellini at Esca. They always have a bellini of the day & that's what gave me the idea to try all different nectars. Mon Dec 27 17:30:58 -0800 2004 1452271 0 synergy 2 1452310 The January Bon Appetit has a recipe for honeydew bellinis, which just sounds great. Mon Dec 27 19:46:32 -0800 2004 1452292 0 jacinthe 1 1452297 ("Classic") Champagne cocktail: Soak a sugar cube in angostura bitters, place in bottom of flute, pour champagne and add a lemon twist. I love these, but I also have a thing for things bitter. I also like Campari and champagne mixed. 2 to 1 Champagne to Campari, or sometimes even 1 to 1. Lemon or orange twist. Mon Dec 27 17:47:12 -0800 2004 1452271 0 cheyenne 2 1452306 Second the classic champagne cocktail suggestion. I love em. Mon Dec 27 18:46:55 -0800 2004 1452297 0 Caitlin Wheeler 2 1452343 Several bar guides dating to the 1950s call for one or two dashes of Angostura bitters, which is short of soaking the sugar cube. Soaking the sugar cube would be quite bitter. The Standard Bartender's Guide by Patrick Gavin Duffy as revised and expanded by James Beard in 1955 used both lemon and orange twists. I should note that the quality of sparkling wine used in champagne cocktails through the 1960s was generally pretty poor and almost certainly not Champagne. IIRC Cook's Imperial was the largest selling sparkling wine in those days. Tue Dec 28 14:49:45 -0800 2004 1452297 0 Eldon Kreider 3 1452346 I've made champagne cocktails several times, and I always soak the sugar cube -- the bitters don't dissolve entirely throughout the drink, and you need more than two drops to really impart the bitters flavor. Of course, I don't find bitters to be all that bitter ... Tue Dec 28 15:09:48 -0800 2004 1452343 0 Caitlin Wheeler 1 1452303 The classic: Your favorite splashed into a flute over a finger of Chambord. As the night progresses, you will drink the Chambord from the bottle. Mon Dec 27 18:12:28 -0800 2004 1452271 0 mirror 1 1452312 There used to be a Spanish place here in Chicago that served what they called a "Spanish" champange cocktail. It consisted of a couple drops of bitters, a splash of brandy, a teaspoon or so of grenadine topped with the champange and garnished with a slice of orange. Deadly wicked. Quite tasty. Mon Dec 27 21:01:43 -0800 2004 1452271 0 bryan 1 1452317 French 75. Very refreshing, not sweet. Mon Dec 27 21:38:16 -0800 2004 1452271 0 Jess 1 1452356 kir royales! creme de cassis (blackcurrant liqueur) & champagne goodness in a glass Tue Dec 28 18:49:00 -0800 2004 1452271 0 miss kensington