9 Last Minute New Years Eve Cocktails To Try…

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happiest cocktail

The year is almost officially over and there’s no better way to celebrate good or bad endings and the start of something fresh and new than with a drink. Have you made your plans yet? I can’t remember the last time I knew exactly how I was going to spend NYE on more than 2-3 days notice so if you procrastinate like me here are some last-minute cocktail suggestions from some of our favorite brands we’ve worked with in the 2014. Champagne is always an easy go to but if you’re feeling ambitious, mix up some cocktails. We’ve included the recipes below. 

Midnight Kiss

  • 1 part Skinnygirl® White Cherry Vodka
  • 1 part Skinnygirl® Prosecco
  • 4 parts cranberry juice

Combine vodka, cranberry juice and ice in a martini glass. Top with Prosecco and enjoy!

The Happiest by Jim Kearns
  • 1 oz Aperol
  • 1/2 oz PAMA Pomegranate Liqueur
  • 1/2 oz sour cherry syrup
  • 2 dashes Mole bitters

Stir, strain into a Fernet Branca-rinsed coupe, top with Champagne and garnish with a lemon twist.

La Rosette

  • ½ part St-Germain
  • Top with Brut RoséServe in a flute glass and garnish with a strawberry.
Super “C” Bellini by Eben Freeman
  • 2 ½ oz Prosecco
  • 1 ½ oz Yoga Peach Nectar
  • 1 oz  PAMA Pomegranate Liqueur
  • ½ tsp Vitamin C Crystals
Measure vitamin powder into champagne flute and top with peach nectar. Stir nectar to dissolve vitamin powder. Add PAMA and top with sparkling wine.

Countdown Cocktail

  • 2 parts Skinnygirl® Bare Naked Vodka
  • Splash of dry vermouth
  • Fresh olives to garnish

Preparation: Shake with ice, pour into a martini glass and garnish with fresh olives

Pera Bisonte by Michael Neff 
  • 2 oz Zubrowka Bison Grass Vodka
  • ¾ oz PAMA Pomegranate Liqueur
  • ½ oz Pear Purée
  • Dash of Simple Syrup
  • 1 dash Meyer Lemon Bitters
Pour all ingredients into a mixing glass.  Add ice and shake.  Add a splash of soda water and strain into a champagne glass.  

St-Germain and Champagne

  • ½ part St-Germain
  • Top with Brut Champagne

Serve in a flute glass and garnish with a strawberry.

Garnet of Delight by Pamela Wiznitzer
  • ¾ oz PAMA Pomegranate Liqueur
  • 1 ¼ oz Louis Royer “Force 53” VSOP Cognac
  • 1 ½ oz half and half
  • ½ oz demerara syrup
  • ½ oz crème de cacao blanc
  • 3 dashes Bittermens Burlesque Bitters
  • 3 dashes mole bitters
Add all ingredients to a mixing glass with ice. Shake and serve up in a wine glass. Garnish with freshly grated dark cacao shavings.
The Noble Ruby by Mike Shain
  • 1 ½ oz PAMA Pomegranate Liqueur
  • 1 ½ oz Owney’s Rum
  • ½ oz simple syrup
  • 1 bar spoon lemon juice
  • 1 dash Absinthe
  • 1 dash Regans’ Orange Bitters
  • 2 oz Schramsberg Mirabelle Brut Sparkling Wine
Add all ingredients, except sparkling wine, to a mixing glass with ice. Shake and serve up in a wine glass. Top with sparkling wine.



Alex is a full time consultant with 10+ years experience in the wine & spirits + consumer packaged goods industries. He is not a professional bartender, but is BarSmarts certified and makes a mean caipirinha. When not writing, Alex can be found traveling, spending time with his family, or bar hopping.

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