Ring in the New Year with these Champagne Cocktails

Party attire? Check. Someone to give a big smackaroo to at the stoke of midnight? Check. A delicious cocktail to bring in the New Year?

Hmmm. Here are some masterfully created cocktail concoctions that include a true, New Year's party staple - champagne! Take a cue from these local Colorado Springs mixologists to kick-off January.

Pomegranate Bling - The Famous, Colorado Springs, CO

  • 1 ¼ oz Van Gogh Pomegranate Vodka
  • SPLASH Ocean Spray Cranberry Juice
  • TOP Zardetto Spumante
  • Garnish with Grand Marnier-macerated fresh berries

Russian 75 - created by Nate Windham of The Blue Star

  • 1 oz. gin
  • 1/2 oz. homemade grenadine
  • 3/4 oz. lemon juice
  • 1 sprig fresh tarragon
  • top with Champagne
  • Shake 1-4 with ice and strain into a chilled flute.

Fill with Champagne. Garnish with a sprig of tarragon. Homemade grenadine - equal parts POM juice and sugar.

The Poinsettia - Garden of the Gods Club & Resort  

  • 3 oz Champagne
  • 3 oz Cranberry juice

Garnished with a sprig of fresh chocolate mint (grown in-house)

Redheads are Better - created by Frank Frey of  Nosh

  • 1 oz spring 44 honey vodka
  • 3/4 oz lemon juice
  • 3/4 oz ginger simple syrup
  • Shake and strain into champagne flute
  • Top with champagne
  • Garnish with lemon twist

Ginger simple: I cup sugar I cup water 2 tbsp chopped ginger Bring to boil and simmer for five minutes

Pink on the Inside - created by Eric Harry Nicol of The Principal’s Office

  • 1 oz Smith and Cross Rum
  • .25 oz fresh lemon juice
  • .25 oz cranberry syrup
  • 2 dashes of peychauds bitters
  • top with champagne
  • Shake w/ ice, ingredients 1-4. 
  • Strain into a chilled champagne coupe. Top with your favorite champagne.

Garnish with lemon twist and candied cranberries.

Syrup and Candied Cranberries

  • 6oz white sugar
  • 6oz water
  • 1oz brandy
  • 10 grams orange peel
  • 1 vanilla bean
  • 5 grams cardamom

Bring all ingredients to a boil. Add 20 fresh cranberries, put a plate over the cranberries to submerge them.  Put in the fridge for 48 hours. Separate cranberries. Strain syrup w/ fine strainer. (syrup is done) Roll wet cranberries in equal parts white sugar and superfine sugar. Let dry for 12 hours. (cranberries done)