New Years Eve Cocktails & Mocktails

New Years Eve is a time to celebrate. Out with the old and in with the new- and the best way to ring in the New Year is with all the ones that made the year so special. Sure, you can just set out some wine and beer, but there is something more fancy about a signature cocktail. Here are 10 fun cocktails and mocktails (non-alcoholic) to bring 2018 in with a bang. Since they will be for New Years Eve, we are all about that  bubbly (bout that bubbly), but there are some ways to throw the harder stuff in there.

As most alcohol commercials say, “Enjoy Responsibly”. 

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 Shirley Temple x3

Non-Alcoholic: A traditional Shirley Temple is made with ginger ale, a splash of grenadine, and garnished with a maraschino cherry.

With Champagne: What is more New Years than champagne?! Use the champagne in place of the ginger ale and add the grenadine and cherry.

With Vodka: Use the ginger ale, grenadine, and maraschino cherry and add a shot (or two) of vodka.

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Strawberry Champagne Jello Shots

Ingredients

For the Strawberry Layer

  • 1/2 cup water
  • 2 packs gelatin
  • 2 cups straw berries
  • 1/2 cup sugar

For the Champagne Layer

  • 3 packs gelatin
  • 2 cups water
  • 1 cup sugar
  • 1 1/2 cups cold champagne
  • 1/12 cup cold ginger ale

Instructions

For the Strawberry Layer

  1. Place the water into a small bowl and sprinkle the gelatin over top to soften
  2. Place the strawberries and sugar into a small pot and cook over medium heat. The strawberries and will softer and release their juice and the sugar will dissolve. Add the softened gelatin to the pot and mash the strawberries with the back of a fork. Cook for 10 minutes.
  3. Transfer the strawberry mixture into a 9×13 baking dish and place in the fridge for 3 hours to harden.

For the Champagne Layer (do after strawberry layer is formed)

  1. Sprinkle gelatin over the water to soften
  2. Bring the water to a boil in a sauce pan and stir until the gelatin is dissolved. Remove from heat. Add in sugar and stir until it is dissolved.
  3. Pour in the champagne and ginger ale and then pour it on top of the strawberry layer.
  4. Refrigerate over night. Cut and Serve

This can be done with vodka as well. Add a 1/2 cup of vodka and 2 1/2 cups of ginger ale. Or to make a mocktail version, simply double the ginger ale and omit the champagne

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Pear Champagne

Ingredients:

  • 6 bosc pears, peeled and chopped
  • 1 1/2 tablespoons light brown sugar
  • 1/2 teaspoon ground cinnamon
  • pinch ground cardamom
  • 1/2 lemon, juiced
  • 1 (750ml) bottle sparkling wine or Champagne, chilled
    garnish:
    1 bosc pear

Instuctions

1. Preheat broiler to low setting.
2. Place pears, sugar, cinnamon, and cardamom onto a baking sheet and tosstogether until pear is well coated.
3. Place under broiler for 3 to 4 minutes or until pears begin to caramelized.
4. Pour mixture into a blender and add lemon juice. Puree until smooth.
5. Strain mixture and chill for at least 30 minutes and up to an hour.
6. Divide pear juice between six glasses and top each with sparkling wine/champagne. Top with pear-flower garnish and serve.
7. For garnish: Using a 1/4 inch melon baller, scoop out six small balls (skin-on)from one side of the pear. Set aside.
8. Slice a ¼ inch slice from the remaining sides of the pears. Place each slice cutside down onto a cutting board and thinly slice. Pierce three or four of the thin pear slices, and finish with a pear ball.

To make it a mocktail simply exchange champagne for ginger ale

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Champagne Punch

A simple punch is always a great way to ease how much work you have to do while your guests are present. Prior to the party, you can just throw all the ingredients in a bowl, and set it out for the guests to serve themselves throughout the night.

Ingredients:

  • 2 bottles of Champagne (or another sparkling wine)
  • 1 750 ml bottle of Ruby Port
  • 2 cups fresh grapefruit juice
  • ½ cup simple syrup (1:1 ratio)
  • Grapefruit slices for garnish

Instructions

  1. Place all ingredients in a large punch bowl filled with ice. Large ice works best here, so that the punch is able to hold without diluting too fast (if you don’t have large ice molds, you could freeze large blocks of ice in Tupperware containers).
  2. Garnish with fresh grapefruit slices

To pack a little more punch in your punch, add a 1/2 cup of vodka to the mix. To make it a mocktail simply exchange champagne for ginger ale

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Cranberry Bellinis

Ingredients

  • 2 oz. unsweetened cranberry juice, chilled
  • 1 oz. simple syrup (or more, depending on your taste), chilled
  • Prosecco
  • Fresh cranberries and rosemary, for garnish

Instructions

  1. Combine the cranberry juice and simple syrup in a glass.
  2. Pour the prosecco on top of the other ingredients.
  3. Garnish with fresh cranberries and rosemary.
  4. Enjoy immediately.

To make it a mocktail simply exchange champagne for ginger ale

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Vanilla Cranberry Mimosa

Ingredients

  • 1 1/2 ounces of vanilla flavored vodka
  • 1 1/2 ounces of cranberry juice
  • sparkling wine or  champagne

Optional Garnishes

  • fresh cranberries
  • whole vanilla beans

Instructions

  1. In a cocktail shaker, combine the vanilla vodka, cranberry juice and ice.
  2. Shake vigorously, then strain into a champagne flute.
  3. Fill the glass to the top with sparkling wine. Garnish if desired.

To make it a mocktail simply exchange Champagne for ginger ale

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Pear and Pomegranate Spritzer

Ingredients

  • 3oz Smirnoff Pear Vodka
  • 1/4 cup simple syrup
  • 2 teaspoons fresh lemon juice
  • Ice
  • Champagne
  • 2 teaspoons fresh pomegranate arils (seeds)

Instructions

  1. In a shaker, combine Smirnoff Pear vodka, simple syrup, and lemon juice.
  2. Add ice and shake until shaker is frosted on outside.
  3. Strain evenly into two champagne flutes and top off with champagne.
  4. Add a teaspoon of pomegranate arils to each glass, and serve immediately.

To make it a mocktail simply exchange champagne for ginger ale 

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Pineapple Coconut Champagne

Ingredients

  • Pineapple juice chilled
  • Coconut juice chilled
  • Champagne
  • Shredded coconut for the rim
  • Simple Syrup

Instructions

  1. Pour some simple syrup in a small bowl and the shredded coconut in another small bowl. Dip the top ¼ or so of your champagne glasses in the simple syrup and then in the shredded coconut making sure the rim is well coated. Set aside to dry a little
  2. Fill each champagne glass with 1 ½ ounces of EACH pineapple and coconut juices. Fill the rest of the way with the champagne or Prosecco. Serve immediately.
  3. Notes:
  4. Simple Syrup is a 1:1 sugar water ratio syrup. To make combine equal amounts in a sauce pan ( example 1 cup sugar one cup water) and then bring a simmer stirring until all the sugar is dissolved. Chill completely in an air tight container until ready to use.

To make it a mocktail simply exchange champagne for ginger ale 

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Champagne Float

Ingredients

  • Your choice of sorbet ice cream
  • Champagne

Instructions

  1. Put ice cream at bottom of wine cup
  2. Pour champagne over top

To make it a mocktail simply exchange champagne for ginger ale 

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Peach Champagne Cocktails
Ingredients (non-slushy version)
  • 1/4 cup sugar, to rim glasses
  • 1 pint peach sorbet
  • 1  1/2 shots Triple Sec
  • 1/2 shot cognac, such as Courvoisier
  • Chilled champagne or sparkling wine, to fill blender, 2/3 bottle
  • Raspberries and 4 springs mint, optional garnish

Instructions

  1. Dip the glass rims in water and then the sugar.
  2. In a blender, combine all above ingredients and pulse till smooth.
  3. Pour and enjoy, garnishing with mint and/or raspberries if desired

Ingredients (slushy version)

  • 1/4 cup sugar, to rim glasses
  • 1 can Bacardi Mixers Fuzzy Navel frozen concentrate mix
  • 1  1/2 shots Triple Sec
  • 1/2 shot cognac, such as Courvoisier
  • Chilled champagne or sparkling wine, to fill blender, 1/3 bottle
  • 2-3 cups ice
  • Raspberries and 4 springs mint, optional garnish

Instructions

  1. Dip the glass rims in water and then the sugar.
  2. In a blender, add the Bacardi concentrate, the alcohols and then the ice.
  3. Pulse till smooth, adding more ice as needed to achieve the right slushy texture (depending on how you like it).
  4. Pour and enjoy, garnishing with mint and/or raspberries if desired.
To make it a mocktail simply exchange Champagne for ginger ale

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