Friday, December 30, 2011

Martha's Champagne Cocktails

Stocked up on bubbly for New Year's Eve? Me too. I like to start about noon, just to be sure. Okay, I may need a nap or two to see me til midnight, but what can you do?

Martha Stewart has some great ideas on how to punch up your bubbly this year, to make your celebrations even sweeter. Cheers!

Blood Orange Mimosa
Holiday Party Foods 2003, Special Issue 2003
The blood-orange juice turns what would ordinarily be a mimosa into a lovely ruby-tinted cocktail.

    Serves 10 to 12

Ingredients

    2 1/4 cups freshly squeezed or frozen blood-orange juice
    2 750-ml bottles champagne, chilled

Directions

    Pour 3 tablespoons juice in each champagne flute. Fill flutes with champagne, and serve.


Sparkling Pear and Cranberry Cocktail
Body+Soul, November/December 2006
This cocktail is made with icy Moscato d'Asti, which is sweeter than champagne but much lighter than the rich dessert wine also made from Italian moscato grapes. Just the right medium for this fizzy drink, it adds flavor to the silky pear and tart cranberries.
  
    Serves 8

Ingredients

    2 tablespoons dry cranberries
    1/2 cup organic pear nectar
    32 ounces Moscato d'Asti wine
    8 small sprigs fresh rosemary

Directions

    Put cranberries in a small bowl; add 2 tablespoons warm water. Soak until cool, about 15 minutes. Drain, pat dry, and refrigerate until serving.
    Divide pear nectar evenly among eight tall champagne glasses. Add cranberries, and then gently pour the Moscato d'Asti into the glasses. Garnish each with a rosemary sprig.


Ginger Sparkler
Everyday Food, December 2008

    Yield Serves 8

Ingredients

    2 teaspoons finely grated peeled fresh ginger
    1/2 cup sugar
    1 bottle (750 ml) dry sparkling wine, such as Cava, Prosecco, or Champagne

Directions

    Set a fine-mesh sieve over a small bowl; set aside. In a small saucepan, boil ginger, sugar, and 1/4 cup water until syrupy, about 2 minutes. Pour through sieve into bowl, discarding solids. (To store syrup, refrigerate in an airtight container, up to 1 week.)
    Pour 1 tablespoon syrup into each of 8 tall glasses. Top with sparkling wine, and gently stir.


Click here for more great New Year's Eve cocktails from Martha Stewart!

4 comments:

~~louise~~ said...

Clink! Clink! I think December 30th is National Champagne Day. Although I can't figure out why it wouldn't be New Year's Eve! No matter, the drinks sound fabulous and my bubbly is chillin'

Happy New Year Natashya!

Natashya KitchenPuppies said...

Thanks so much, Louise! Same sentiments to you as well. xoxoxoxo
We have 5 bottles on ice.. there are 2 of us.... ;-)

Pierce said...

I'm late to the party but hope there is one of those Ginger cocktails left. Beautifully done drinks, as you would expect from The Martha :-)
Happy new year!""

Kim said...

I'm loving the pear and cranberry version for sure. Happy New Year!