Purity Champagne Cocktail

2 oz Purity vodka
4 oz Champagne
1 sugar cube
4 dashes of Fee Brother's Old-fashioned Bitters

Place bitters-soaked sugar cube in the bottom of a Champagne glass. Add Purity and top with Champagne.

Golden Glamour

4 oz. Moet & Chandon Imperial Champagne
0.25 oz. Navan
1.5 oz. Passion Fruit Juice

Combine all ingredients in a champagne coupe. Top with fresh sprig of mint for garnish.

Holiday Mischief Maker

1 oz. X-Rated Fusion Liqueur
½ oz. orange liqueur
1-2 1 to 2 dashes orange bitters
4 oz. sparkling wine
1 teaspoon grenadine
Garnish: sugar rim

Rim a champagne flute with sugar by rubbing it with a cut lemon, then dipping it into white, granulated sugar. Set aside. Pour X-Rated Fusion Liqueur, orange liqueur and bitters into a mixing glass. Shake with ice. Gently strain into sugar-rimmed champagne flute. Top with chilled sparkling wine. Gently drizzle grenadine into the glass, allowing it to settle at the bottom to create a layered effect.

Jingle Bell Julep

1 oz. Maker’s Mark
½ oz. raspberry liqueur
½ oz. Triple Sec
Fresh mint

Muddle ingredients and serve over crushed ice.

Courvoisier Midnight Kiss

½ part Courvoisier Exclusif Cognac
Fill glass with Champagne
1 sugar cube (optional)

Serve in a champagne flute.

Sugar Plum Martini

2 ounces of chilled Stoli Razberi
¼ ounce of Chambord
Float of Moet & Chandon
1 Sugar Cube

Place sugar cube in bottom of Martini glass. Saturate with Chambord. Strain Stoli Razberi into Martini glass. Top with Moet & Chandon.

Frostini

3 ounces Barefoot Bubbly Brut Cuvee
1 1/2 ounces Limoncello
1 1/2 ounces Fresh Sour Mix
Long lemon twist
Mint Sprig

Combine the Limoncello and sour mix in a cocktail shaker with ice. Shake vigorously and strain into a chilled Martini glass. Top off with Barefoot Bubbly. Garnish with long lemon twist and mint sprig.

Belve Mule

2 oz Belvedere Vodka
¾ oz lime juice
Dash of Simple Syrup
Dash of Angostura bitters
Fever-tree Ginger Beer

Shake first four ingredients with cubed ice and strain into a highball glass filled with cubed ice.
Top with Fever-Tree ginger beer.
Garnish with a lime wheel.

New Year’s Swanky Toast
By Francesco LaFranconi

1.5 oz Sobieski Polish Vodka
0.5 oz Marie Brizard Creme de Cassis
1 oz Cranberry Juice

Top with Brut-style Champagne (or Extra Dry-style for a sweeter taste)

Pour the vodka, creme de cassis and cranberry juice into a shaker tin with half cup of ice. Stir gently and strain into a flute or cocktail-martini glass. Top up with chilled champagne

Holly Berry

1 1/2 ounces Barefoot Bubbly (Brut Cuvee or Premium Extra Dry)
1 1/4 ounces Citrus Vodka
3/4 ounces Peach Liqueur
2 ounces White Cranberry Juice
Spoonful of Pomegranate Seeds

Edited by Patricia D. Sherman

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