New Year’s cocktails are the perfect way to ring in the new year—especially when you can’t wait to leave the old year behind. Bubbly champagne and prosecco make bright New Year’s cocktails that are perfect alongside small bites. We’ve rounded up our favorite ways to celebrate the end of 2020.
"Créme de la" Aperitif
A terrific starter for learning the art of the French aperitif, this easy, elegant cocktail has dramatic color and a hint of bubbly.
"Tour de France" Aperitif
A few dashes of orange liqueur and orange bitters lend a citrusy note to this herbaceous, iced French aperitif.
Cappelletti Spritz
The citrus peel notes in Cappelletti Aperitivo are enhanced by the grapefruit twist used to garnish this spritz. Get the recipe for Cappelletti Spritz »
This spritz strikes the perfect balance between bitter and sweet, thanks to the combination of liqueurs—gentian, Calvados, and rhubarb—and a splash of raspberry vinegar. Get the recipe for Herbal Spritz
Blooming Champagne Cocktail
A single hibiscus flower scented with a drop or two of rose water turns a simple glass of sparkling wine into a showstopper of a cocktail. Get the recipe for Blooming Champagne Cocktail >>
This sophisticated cocktail is made with Giffard Crème de Banane du Brezil, a banana liqueur made from macerated bananas, it combines two types of rum and a homemade banana syrup to make a deeply flavored drink that’s not too sweet. Get the recipe for No Bananas Today
Bottles for everyone on your gift list, from daiquiri devoté to negroni nut.
Spyglass
This smoky-sweet cherry cocktail from Meaghan Dorman of Raines Law Room is punched up with dark rum and softened with a long pour of Champagne. Get the recipe for Spyglass
Prosecco, Honey, and Lime Cocktail
In this refreshing take on classic tiki drink The Airmail—a prosecco cocktail featuring honey syrup and lime—head bartender Alba Huerta at Julep in Houston replaces the rum with gin and adds pineapple juice and fresh dill for a savory twist. Get the recipe for Prosecco, Honey, and Lime Cocktail »
The Cheshire Regiment
This recipe was developed by Ehren Ashkenazi, beverage director at New York City restaurant The Modern. He explains: “This is a spin I formulated on the classic French 75. It is named after (not entirely coincidentally) a British infantry regiment that was part of the Prince of Wales’ division that was formed in 1968. There is much debate surrounding the true base spirit of the French 75; the two factions are split between gin and Cognac. This cocktail incorporates both bases, with gin and a Cognac based Pineau des Charentes infused with raspberries.” Get the recipe for The Cheshire Regiment »
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