Holiday Drinks: New Year's Cocktail Recipes

New Year's Eve is a special time to celebrate the up coming New Year. A time we make resolutions. A time we let go of the old and bring in the new. Plan your New Year's party to include a few cocktails geared toward the celebration.

Midnight Oil

1 ½ oz. Amaretto
½ oz. Jagermeister

This shooter is quite easy to make. In a shot glass, pour the Amaretto in first and float the Jagermeister on top. 

To float or layer a liqueur on top of another, tilt your glass slightly and slowly pour the liqueur down the inside of the glass. Pouring the liqueur over the back of a spoon will achieve the same results. The trick is to pour slowly to achieve the layered look. For more tips, see "Bartender Basics for Holiday Parties."

Midnight Sun

2-½ oz Vodka
½ oz Grenadine

Place 3-4 cubes of ice in a mixing glass add Vodka and Grenadine. Stir and strain into a chilled cocktail glass.

Kiss Me Quick

2 oz. Pernod
1 tsp. Cointreau
2-3 dashes of Angostura bitters
1 oz. Club soda

Fill a rocks glass with ice. Pour in Pernod, Cointreau, and dashes of bitters. Stir well. Top with the club soda and serve.

New Years is notorious for party hosts to serve champagne. There is something refreshing about the bubbling beverage. Champagne is actually a sparkling wine.

Originating from the Champagne region of France, the sparkling wine is known for its pop when the cork seal is broken. However, in the case of opening a bottle of Champagne, try to keep it quiet. The bigger the pop, the more gas that escapes, and less effervescent bubbles you have crawling up your glass.

To open a bottle with less of a bang, un-hook the wire apparatus holding the top, place a kitchen towel on top, and gently twist and urge the cork out. At home you may want to attempt this over your sink to keep the bubbly off of the floor.

Do not try to open it as soon as you get it home. Champagne is much like soda pop. The motion in the car, shaking it, or jarring it will cause it to spew more. You should let it rest in the refrigerator to get a slight chill, but not too much because Champagne is best when it's not too cold.