It’s New Years’ Eve and we are allowed to indulge and get lit to ring in the New Year. I don’t know about you, but I love a New Year, especially when the 1st starts on a Sunday or Monday… not this year so we’ll take it. Before you kick off with the New Year New You thing, let’s kick back and kick and be thankful we have made it to the New Year at least or almost there.
Some cocktails to toast with as you sing the auld lang syne
Pear Elegance: because of course I would.
- 6 pear slices
- 1 ounce pear liqueur
- Champagne to pour
HOW TO:
- Soak the pear slices in pear liqueur for about three minutes
- Put two slices of soaked up pear in a champagne flute
- Pour champagne
- Throw in a sprig of rosemary.
Cheers
Pomegroni: a riff on the negroni but not too much of a diversion.
- 1 ounce Campari
- 1 ounce sweet vermouth
- 1 ounce gin
- 1 tablespoon pomegranate sees
- 1 ounce blood orange
- Ice
HOW TO:
- Build this all in a Colins tumbler over four cubes of ice
- Stir a little
- Enjoy.
Pineapple Daiquiri: possibly the purest cocktail ever invented, its laster over 100 years after all.
- 2 ounces light rum a la Barcardi
- 1 ounce lime juice (squeeze a whole lime basically)
- 4 slices of pineapple muddled
- 1 ounce simple syrup
- Ice
HOW TO:
- Over six cubes of ice or ice chips, build in everything as listed.
- shake
- strain as you pour and no worries if some clumps of pineapples are in there; we love pineapple lumps.
Sweet Low Country Fashion: a riff on the old fashion but make it sweet.
- 1 ounce pecan liqueur
- 2 ounces of bourbon
- 1/2 ounce vodka
- ice
HOW TO:
- Build as listed in a cocktail shaker without the ice.
- Pour over ice cubes in a Colin glass.
- Enjoy.
And that’s all folks until next year! Have a wonderful New Year.