Life & Style

Cocktails for New Year’s

New Year’s Eve calls forth ritzy visions of champagne and caviar, but there’s nothing like a good cocktail to usher in the new year. Here are some libations you can make and serve in larger batches for your New Year’s Eve party!

Champagne Sorbet Punch

Champagne or Sparkling wine (2 bottles/750 ml. each)
White dessert wine (1 bottle/750 ml.)
Lemon sorbet (1 qt./1 l.)

Combine champagne and wine in a punch bowl with a block of ice. Stir gently. Add a block of ice and scoops of the sorbet. Serves 20–25.

Buddha Punch

32 parts Gewürztraminer or Riesling wine (2 cups or 16 oz./480 ml.)
16 parts light rum (1 cup or 8 oz./240 ml.)
16 parts fresh orange juice (1 cup or 8 oz./240 ml.)
8 parts fresh lemon juice (½ cup or 4 oz./120 ml.)
8 parts Triple Sec (½ cup or 4 oz./120 ml.)
1 part cherry brandy (½ oz./15 ml.)
1 part sugar syrup (½ oz./15 ml.)
Several dashes bitters
Champagne or sparkling wine (1 bottle or 750 ml.)
Lime slices

Pre-chill all ingredients. Pour everything, except champagne and lime slices, into chilled punch bowl. Stir. Just before serving, add the champagne and a block of ice. Stir gently and float lime slices on top. Serves 20.

Bombay Punch

Brandy (1 l.)
Dry sherry (1 l.)
8 parts Triple Sec (½ cup or 4 oz./120 ml.)
8 parts maraschino liqueur (½ cup or 4 oz./120 ml.)
4 parts cherry brandy (2 oz./60 ml.)
4 bottles chilled champagne or sparkling wine (750 ml.)
Bar sugar (½ cup/100 g.)
Juice of 12 lemons
Juice of 6 limes
Sparkling water (2 l.)
Fresh fruit in season

Stir the fruit juices and sugar together in a large punch bowl until sugar is dissolved. Add remaining liquid ingredients and stir well. Add one large block of ice. Garnish with sliced seasonal fruit. Serves 25.

For more recipes like this, check out The New York Bartender’s Guide by Sally Ann Berk—just $4.99 through the end of the month!

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