The most New Year’s drink is definitely champagne. But why not try something new? All cocktails are designed for 8 servings.
Ingredients:
For Cranberry Orange Fizz:
200 ml gin
100 ml Cointreau or Triple Sec orange liqueur
16 sprigs of thyme
400 ml cranberry juice
200 ml freshly squeezed orange juice
sprite
cranberries
ice
For coconut champagne:
1 bottle of champagne
300 ml coconut milk
100 ml coconut liqueur (Malibu)
For raspberry bellini:
1 bottle of champagne
2/3 cup raspberries or strawberries (fresh frozen can be used)
2 tablespoon honey
1 tablespoon lemon juice
For decoration:
3 tablespoon coconut flakes
1 vanilla pod
1-2 tablespoon liquid honey
Instruction:
Cranberry Orange Fizz
Place half of the thyme in a mortar and lightly mash with a pestle to isolate the essential oil. Transfer to a shaker. Pour in gin, orange liqueur, orange and cranberry juice. Add 3-4 ice cubes and shake well. Divide the ice into tall glasses, pour the cocktail and top up with sprite. Garnish with cranberries and thyme.
Raspberry Bellini
Place the berries in a blender bowl. Add honey and lemon juice and puree. Rub through a sieve to remove the pits. Place the puree in glasses and pour over the champagne. Stir and serve immediately.
Coconut Champagne
Cut the vanilla pod in half lengthwise and scrape out the seeds. Combine coconut and vanilla seeds on a saucer, pour honey on another saucer. Dip the rim of the glasses first in honey and then in shavings. Mix coconut milk with liqueur and pour into glasses. Top up glasses with champagne and stir. Serve immediately.
