Saucy New Drinks to Ring in the New Year
Okay, I know New Years day has officially passed, but that doesn’t mean you can’t still ring in the New Year. With all the bad news on T.V. about the economy and what not, sometimes it’s better to just take a load off and relax. Here are some creative new drinks to help you do just that.
Citrus Champagne Punch by Emeril Lagasse
Ingredients
* 2/3 cup fresh lemon juice
* 2/3 cup superfine sugar
* 1 cup vodka
* 1/2 cup limoncello
* 2 teaspoons vermouth
* 1 (750 ml) bottle chilled dry Champagne or sparkling wine
* Ice
* Lemon twists, for garnish
Directions
Combine the lemon juice, sugar, vodka, Limoncello, and vermouth in a large nonreactive bowl and stir until the sugar is completely dissolved. Cover and refrigerate until chilled, 1 to 2 hours. Add the Champagne and stir to combine.
Serve over ice in highball glasses, garnished with lemon twists.
Sgroppino (Italian Cocktail) by Giada De Laurentis
Directions
Pour the Prosecco and vodka into 2 Champagne flutes, diving equally. Spoon a scoop of sorbet into each flute. Sprinkle with mint and serve immediately
Mango Peach Sangira by Sandra Lee
- 1 cup frozen mango chunks
- 1 cup frozen peach slices
- 1 cup peach schnapps (recommended: Dekuyper)
- 2 (11.5-ounce) cans mango nectar (recommended: Kerns)
- 1 bottle white wine
Directions
Combine all ingredients in a large pitcher and stir. Refrigerate for several hours for flavors to blend, or serve immediately. Serve chilled in wine glasses.
El Dorado Hot Chocolate from Food Network
- 3/4 cup sugar
- 1/4 cup water, plus 2 tablespoons
- 8 ounces finely chopped milk
or semisweet chocolate - 6 cups milk
- 6 ounce cinnamon flavored liqueur (recommended: Goldschlager), see Cook’s note
- 3 ounce golden rum
Directions
Stir the sugar and 2 tablespoons of the water together in a heavy-bottomed saucepan. Cover and bring to a boil over medium heat. Uncover and continue to cook, swirling the pan but not stirring, until the sugar is a dark golden caramel, 7 to 10 minutes. (It should smell slightly burnt.) Pull pan from the heat and carefully pour the 1/4 cup water into the caramel. Take care; it may spatter a lot. Whisk until smooth and allow to cool. (The burnt caramel can be held for up to 2 weeks at room temperature.)
When ready to serve: Put 3 tablespoons of the burnt caramel into 4 mugs or cups and top evenly with the chopped chocolate. Bring the milk to a simmer in a medium pan over medium heat. Pull pan from the heat and add the Goldschlager and rum; pour over the chocolate. Serve El Dorado Hot Chocolates with a spoon to stir the layers together.
Cook’s Note: Goldschlager is a cinnamon flavored liqueur with small flecks of edible gold.
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Tags: Champagne Flutes, Champagne Punch, Emeril Lagasse, Flavors, Food Network, Frozen Peach Slices, Highball Glasses, Hot Chocolate, Lemon Sorbet, Ml Bottle, New Years Day, Nonreactive, Ounce Cans, Peach Schnapps, Sandra Lee, Sangira, Semisweet Chocolate, Sparkling Wine, White Wine, Wine GlassesOne Response to “Saucy New Drinks to Ring in the New Year”
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Sgroppino (Italian Cocktail) by Giada De Laurentis
I made these for my husband’s birthday party and everyone loved them. Giada rocks!