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A fizzy new year


Happy almost-New Year, friends! In case you couldn’t guess, we’re big fans of fizzy cocktails here at The Fizzy Coupe. So, NYE is one of our favorite times of the year, because, well…bubbles! We’ve got you covered for the big night with a round-up of all our favorite sparkling cocktails, whether you’ll be in bed by 9:00 (guilty as charged) or dancing the night away to ring in the new year.


Wishing you a happy, healthy, and fizzy 2022!







Aperol Spritz 1 oz. club soda 2 oz. Aperol

3 oz. prosecco Add all ingredients into a wine glass with ice and gently stir to combine. Sip & enjoy!

 

1 1/2 - 2 oz. peach puree *

4 1/2 oz. chilled Prosecco


Add puree to a chilled flute and slowly top with Prosecco. Sip & enjoy!


* It's so easy to make peach puree! The cocktail was traditionally made with white peaches, but any fresh, ripe peach will be delicious. Simply boil some water, and toss your peach into it for about 45 seconds, then transfer it to an ice bath. The skin should peel right off. Remove the pits and slice it into small pieces. Pulverize it in a blender or food processor until smooth. One peach will yield about 2 ounces, or enough to make one cocktail. You can also (optionally) add a little sweetener. A dash of simple syrup or honey added while blending the puree will make the cocktail a bit sweeter, if you prefer.

 

1 oz. cognac (optional, but adds some lovely complexity and flavors!) 1 sugar cube Angostura bitters Dry champagne, to top Chill a champagne flute while your prepare the cocktail. Place the sugar cube on a spoon and douse it with the bitters until it’s soaked through. Add the bitters-soaked sugar cube to your champagne flute. Pour the cognac next, and top with champagne. Watch the beautiful bubbles continue to fizz! Sip & enjoy!

 

Recipe adapted from the original by cocktail historian David Wondrich and published in the Daily Beast


1 750-ml bottle Jamaican rum

1 750-ml bottle bourbon whiskey

1 750-ml bottle Cognac

3 750-ml bottles chilled Champagne

Peel of 9 lemons

18 oz fresh-squeezed, strained lemon juice

2 ¼ cups sugar

Ice

The day before you need the punch, put the lemon peels (preferably cut in long spirals) and the sugar into a 2-quart Mason jar. Seal, shake and let sit overnight. The next morning, add the lemon juice to the jar, shake well to dissolve sugar and refrigerate.

Half an hour before the party, fill a 3-gallon punch bowl halfway with ice. Add the shrub (the contents of the Mason jar), peels and all, the rum, the bourbon and the brandy. Stir well. Five minutes before the party, add the bubbly and stir briefly. Ladle out in 3-oz servings.


Sip & enjoy!

 

Death in Venice 1/2 oz. Campari 3 dashes grapefruit bitters 4 1/2 oz. Prosecco Add Campari and bitters into a flute and top with Prosecco. Garnish with an orange twist. Sip & enjoy!

 

French 75 (or 125!) 1.5 oz. cognac, for a French 125 – or gin, for a French 75 1/2 oz. freshly squeezed lemon juice 1/2 oz. simple syrup 2.5-3 oz. champagne Garnish: lemon twist Add cognac (or gin), juice, and syrup to a shaker with ice and shake until well-chilled (about 15 seconds). Strain into a champagne flute and top with champagne. Garnish with a long, thin lemon twist. Sip & enjoy!

 

Negroni Sbagliato 1 oz. Campari 1 oz. sweet vermouth 1 oz. sparkling wine Add Campari and vermouth to a glass with ice. Top with sparkling wine and stir to combine. Garnish with an orange wheel. Sip & enjoy!

 

Rib Tickler 2 oz. Dolin dry vermouth 3/4 oz. Suze 1/2 oz. St-Germain 1/2 oz. freshly squeezed lemon juice 1/4 oz. simple syrup Soda water Add all ingredients except club soda into a wine glass filled with ice. Top with soda water and add a slice of grapefruit. Sip & enjoy!

 

The Rosebud 1 1/2 oz. @copperandkings “The History of Lovers Gin” 1/2 oz. honey syrup (1:1 honey and water) 1/2 oz. freshly squeezed lemon juice Dry champagne, to top Add gin, honey syrup, and lemon juice to a cocktail shaker with ice and shake until well chilled. Strain into a flute and top with champagne. Sip & enjoy!

 

Scarborough Fair 1 1/2 oz. London dry gin 1/2 oz. (by volume) homemade cranberry sauce 1/4 oz. freshly squeezed orange juice 1/2 oz. rosemary thyme syrup Dry brut champagne, to top Add gin, cranberry sauce, orange juice, and rosemary thyme syrup to a cocktail shaker with ice and shake vigorously until well chilled. Top with champagne. To make the rosemary thyme syrup: Heat 1/4 cup of water in a saucepan until just under boiling. Stir in 1/4 cup of sugar until dissolved. Add sprigs of rosemary and thyme and let infuse for 30 minutes. If using dried herbs, add a teaspoon of each. Strain out all solids and wait until cooled to use. Sip & enjoy!

 

2 oz. amaro / bitter liqueur 3-4 oz. prosecco 2 oz. soda water Add all ingredients into a wine glass with ice and gently stir to combine. Sip & enjoy!




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