CHAMPAGNE COCKTAILS

New Year's Eve is the perfect time for champagne.  After all, it is the wine of celebration.  It is used for wedding toasts and launching boats.  Whether a celebration is between two people or an entire party of people, champagne is the perfect beverage for the occasion.  

Get your champagne dressed up for the party with these recipes for champagne cocktails.

My Recipes

Champagne Pomegranate Cocktail

Ingredients

4 cups crushed ice

2 cups pomegranate juice

1/2 cup ginger ale 

1/4 cup brandy

1 (750-milliliter) bottle Champagne or sparkling wine 

Pomegranate seeds (optional)

Directions

Combine the first 5 ingredients in a pitcher. 

Pour about 1 cup of the Champagne mixture into each of 8 glasses. 

Garnish with seeds, if desired.

"Champagne is the wine of civilization and the oil of government." Winston Churchill

The Hungry Mouse

Blooming Champagne Cocktail 

with Hibiscus Flower

Please go to the link above the photo for instructions.  She has beautiful photos and very thorough instructions on the creation of this unique cocktail.

"I drink champagne when I win, to celebrate . . . and I drink champagne when I lose, to console myself."

Napoleon Bonaparte 

Serious Eats

Toasted Almond Champagne Cocktail

Ingredients for the Toasted Almond

2 tablespoons Amaretto liqueur

Champagne, chilled

Almond sugar for garnish (recipe follows)

Ingredients for the Almond Sugar

20 to 25 toasted almonds

1/4 cup sugar

1/4 teaspoon almond extract

Directions

1. Make the almond sugar by grinding the toasted almonds, sugar, and almond extract together in a mini food processor until the mixture is homogeneous. 

2. Run a lemon slice around the rims of the champagne flutes. Pour the almond sugar onto a shallow dish, and dip the wet glass rims into the almond sugar.

3. Being careful to avoid wetting the sugared rim, pour the Amaretto into the bottom of each champagne flute. Top with champagne, being careful not to pour too fast, or the champagne will fizz over the glass, and ruin the sugar rim.

“Champagne makes you feel like it’s Sunday and better days are just around the corner." Marlene Dietrich

Sea Cooking

Sparkling Champagne Cocktail

Ingredients

3/5 glass Champagne

1/5 glass Orange flavored vodka

1/5 glass Cointreau

1 Sugar Cube

Directions

Sparkling Champagne Cocktail is very easy to prepare and the first step involved in it includes mixing all the four ingredients in a champagne flute.

Next step is to garnish the prepared mixture with a slice of tangerine or cranberries. Make sure to use fresh tangerine and cranberries for garnishing for a better look of this cocktail when you will serve it.

"There comes a time in every woman's life when the only thing that helps is a glass of champagne." 

Bette Davis (from the movie Old Acquaintance)

Science of Drink

Champagne Cocktail

Ingredients

1 cubes of brown sugar

3 dash Angostura bitter

15 ml cognac

Champagne

Directions

Place sugar cube in the flute and soak it with bitter. Add cognac and fill the glass with cold Champagne. Add orange twist.

"Champagne offers a minimum of alcohol and a maximum of companionship." David Niven

Tomatoes on the Vine

Limoncello Champagne Cocktail

with Mint

Ingredients

1/4 cup fresh mint leaves

1/4 cup limoncello

2 tablespoons sugar plus additional for dipping 

Lemon peels strips from 1 lemon

4 teaspoons fresh lemon juice

1 lemon wedge

1 cup (about) chilled Champagne or sparkling wine.

Note: Limoncello- a sweet lemon liquor from Italy, is available at some supermarkets and at liquor stores.

Directions

Place mint, limoncello, 2 tablespoons sugar, and lemon strips in blender;blend until mint is finely chopped (lemon peel will be coarsely chopped), 10 seconds.  Strain into small cup; discard solids.  Run lemon wedge around rim of 2 champagne flutes.  Dip rims into sugar.  Divide limoncello mixture and lemon juice between flutes.  Top with Champagne.

"I am drinking the stars!"

Dom Perignon, on his first sip of bubbly Champagne 

Fashionably Bombed

Cupcake Champagne Cocktail

Directions

½ ounce butterscotch schnapps

½ ounce Vanilla Simple Syrup (recipe below)

1 teaspoon maraschino cherry juice (from the jar)

3 maraschino cherries

Cupcake sprinkles

Directions

To a champagne flute add butterscotch schnapps, Vanilla Simple Syrup, maraschino cherry juice and cherries. Top with champagne and gently stir. Add sprinkles and enjoy!

Vanilla Simple Syrup

½ cup sugar

½ cup water

1 whole vanilla bean (seeds scraped out)

Combine water, sugar, vanilla bean and seeds in a medium saucepan. Boil until sugar has dissolved, stirring frequently. Let sit for at least one hour. Let cool, strain and store in refrigerator.

"Why do I drink Champagne for breakfast? Doesn't everyone?"

Noel Coward

Pure Entertainment Group

Berri Sophisticated 

Champagne Cocktail

Ingredients

1 oz Absolut Berri Açaí Vodka

5 Blueberries

1 oz Fresh lime juice

1 oz Simple syrup

Perrier-Jouët NV Champagne

3 blueberries on a toothpick

Directions

Muddle the blueberries in a shaker. Add Absolut Berri Açai Vodka, some fresh lime juice, simple syrup and ice cubes. Shake and strain into a beautiful champagne flute or a glass. Top it off with chilled Perrier-Jouët NV Champagne and garnish with 3 blueberries on a toothpick.

"Three be the things I shall never attain: 

Envy, content, and sufficient champagne."

Dorothy Parker 

Mix n Sip

Royal Buzz Skinny Champagne Cocktail

Ingredients

For strawberry puree: (enough for 5 or 6 glasses):

1 cup sliced fresh strawberries (9 calories per portion)

1 1/2 oz orange stevia syrup

For cocktail:

4 oz champagne (85 calories)

2 drops mint bitters (1 calorie)

Directions

1. Puree strawberries with the orange syrup

2. Add about 1 1/2 oz of mix to fluted champagne glasses

3. Add bitters

4. Top with champagne

5. Don’t let your tiara slip as you sip

"Champagne is the only wine that leaves a woman beautiful after drinking it." Madame De Pompadour

Brides

Veuve Clicquot Near Side

Ingredients

1 oz. Belvedere vodka

.5 oz. Campari

.5 oz. lemon juice

.5 oz. simple syrup

.5 oz. grapefruit juice

Splash of Veuve Clicquot Brut Yellow Label

Directions

Pour all ingredients except Champagne into a mixing glass with ice. Shake and strain into coupe. Top with Veuve Clicquot. Garnish with lemon twist.

"Remember gentlemen, it's not just France we are fighting for, it's Champagne!"

Winston Churchill

Day Dreamer Desserts

Blue Sparkling Star

Ingredients

2 ounces orange infused vodka

2 ounces blue curaçao

champagne

Directions

Rim 2 champagne glasses with blue sanding sugar.

Pour 1 ounce orange infused vodka into each of the prepared champagne glasses.

Pour 1 once blue curaçao into each into each of the prepared champagne glasses.

Top each glass with champagne.

"Too much of anything is bad, but too much Champagne is just right"

Mark Twain

Food Network/Rachel Ray

Frozen Peach Champagne Cocktail

Ingredients

1/4 cup sugar, to rim glasses

1 pint peach sorbet

2 shots Triple Sec, Grand Marnier or Cointreau

Chilled champagne or sparkling wine (to fill blender, 1/3 bottle)

Raspberries and 4 springs mint, optional garnish

Directions

Place a shallow bowl of water along side a shallow bowl with 1/4 cup sugar in it. Dip 4 cocktail glasses in water, then sugar to rim glass.

Place 4 scoops peach sorbet in blender. Add 2 shots orange liqueur. Fill blender with Champagne to maximum fill line or up to 1-inch from top of blending pitcher. Place cover on blender tightly. Blend until smooth and pour into cocktail glasses, keeping an eye out not to wreck the pretty sugar rims. Garnish with a few raspberries and a sprig of mint and serve

"I only drink Champagne when I'm happy, and when I'm sad. sometimes I drink it when I'm alone. when I have company, I consider it obligatory. I trifle with it if I am not hungry and drink it when I am. otherwise I never touch it - unless I'm thirsty"

Lily Bollinger

CHEERS!

Dips & Spreads

It's getting closer!  New Year's Eve.  It's time to add something else to the hors d'oeuvres table.  How about dips and spreads?  Things to be served with crackers, chips, bread, veggies or anything else you can think of to use as a vehicle to get these delicious spreads and dips into your mouth.    

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Food and Wine

Smoked Mozzarella Spread

INGREDIENTS

1 pound smoked mozzarella, coarsely chopped

1/4 cup plus 1 tablespoon extra-virgin olive oil

3 tablespoons sun-dried tomato pesto

1 tablespoon chopped parsley

Salt and freshly ground pepper

In a food processor, combine the mozzarella, olive oil and pesto and process to a coarse paste. Scrape into a bowl. Stir in the parsley and season with salt and pepper. 

Serve with flatbread crackers.

Vittle Ante

Fresh Cheese and Olive Dip

1 cup fromage blanc, requeson or ricotta

1 tbsp drained capers, chopped

1/3 cup black olives, pitted and finely chopped

2 tbsp minced red onion

2 tbsp minced chives or scallions

1/2 tomato, deseeded and finely diced

1/4 cup extra virgin olive oil

kosher salt and black pepper to taste

1 tsp finely chopped parsley

1 tsp lemon juice or red wine vinegar (optional)

In a medium bowl, add the ingredients one at a time as you chop them. Once everything is added, stir gently to combine. Don't over mix as you will muddy the color. 

Taste, season with salt and pepper and taste again. If something is lacking, re-balance the flavors with acid (lemon juice or wine vinegar), bitterness (more onions, herbs or pepper) or oil. Keep tasting until the dish is in balance. 

Serve within a few hours of preparation.

Kraft

Fiesta Cracker Spread

Ingredients

1 package  (8 oz.) cream cheese, softened* 

1 tablespoon  seltzer water or milk 

1/2 cup  finely shredded sharp Cheddar cheese

1 teaspoon  Mexican seasoning or taco seasoning 

1/4 cup  sliced green onions

2 tablespoons  finely chopped red bell pepper 

1 tablespoon  salsa

1/4 cup  frozen whole kernel corn, thawed (optional) 

1 tablespoon  finely chopped jalapeno pepper (optional)   

Directions

1. In small mixing bowl beat cream cheese and water on medium speed of electric mixer until fluffy. Add Cheddar cheese and seasoning. Beat until combined.

2. Stir in onions, red pepper and salsa. Fold in corn and jalapeno pepper, if desired. Cover and refrigerate at least 1 hour. Garnish as desired. Serve with crackers.

*NOTE:

Soften cream cheese in microwave for 15 to 20 seconds.

Land O'Lakes

Cranberry Chutney Cheese Spread

1/2 cup Land O Lakes® Butter, softened

1 (8-ounce) package cream cheese, softened

4 ounces crumbled feta cheese

3/4 teaspoon curry powder

1/2 cup cranberry chutney

1/4 cup shredded coconut

1/4 cup coarsely chopped pecans

1/4 cup sliced green onions

Combine butter, cream cheese, feta cheese and curry powder in large bowl. beat at medium speed until well mixed. 

Spread mixture onto serving platter. Top with chutney, coconut, pecans and green onions. 

Serve with assorted crackers. 

My Recipes

Curry and Mango Chutney Dip

Ingredients

1 cup sour cream 

1/3 cup mango chutney

2 tablespoons finely chopped cilantro

1 teaspoon curry powder

1/2 teaspoon salt 

1/8 teaspoon cayenne pepper

Preparation

In a small serving bowl, stir together 1 cup sour cream, 1/3 cup mango chutney, 2 Tbsp. finely chopped cilantro, 1 tsp. curry powder, 1/2 tsp. salt and 1/8 tsp. cayenne pepper. 

Chill, tightly wrapped, until ready to serve. (Dip may be prepared up to 4 hours ahead.)

Arrange on a platter with crudités and breadsticks. 

Beautifully Coastal

Scallop Spinach Spread

Ingredients

12 ounces bay or sea scallops

1 1/2 teaspoons seafood seasoning, divided

2 teaspoons butter

1 (8-ounce) package cream cheese, softened

1/2 cup sour cream

1/2 cup shredded Swiss or white Cheddar cheese

1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry

Seafood seasoning (optional)

Directions

1. Sprinkle scallops with 3/4 teaspoon seafood seasoning. Melt butter in a large nonstick skillet over medium-high heat; sauté scallops 3 minutes or until opaque. Remove scallops with a slotted spoon. Finely chop when cool enough to handle.

2. Beat cream cheese and sour cream at medium speed with an electric mixer until creamy. Add cheese, remaining 3/4 teaspoon seafood seasoning, and spinach. Beat at low speed just until blended. Stir in scallops.

3. Spoon mixture into a lightly greased 4-cup baking dish. Sprinkle with seafood seasoning, if desired. Bake at 375° for 20 minutes or until bubbly.

My Recipes

Roasted Garlic and Sun-Dried Tomato Cheese Spread 

Ingredients

5 garlic cloves

2 teaspoons olive oil 

3/4 cup sun-dried tomatoes

1/2 cup dry white wine

1 1/2 (8-ounce) packages cream cheese, softened 

1/3 cup finely chopped green onions 

1 cup freshly grated Parmesan cheese 

Preparation

1. Place garlic on a piece of aluminum foil; drizzle with oil. Fold foil to seal. Bake at 425° for 25 minutes; let cool 15 minutes. Squeeze pulp from garlic cloves into a small bowl.

2. Combine tomatoes and wine in a small saucepan; bring to a boil. Reduce heat to low, and simmer 20 minutes or until wine evaporates and tomatoes are soft. Process tomatoes and garlic in a food processor until smooth. Add cream cheese, and process until smooth, stopping to scrape down sides as needed.

3. Spoon mixture into a small bowl; stir in green onions and Parmesan. 

Serve warm with crackers.

Life's Ambrosia

Chipotle Hummus

Ingredients

1 (15 ounce) can garbanzo beans, 3 tablespoons of the liquid reserved

1 tablespoon olive oil

1 – 2 chipotle peppers in adobo

1/2 teaspoon paprika

1/2 teaspoon cumin

1 teaspoon lime juice

1/2 teaspoon kosher salt

1/2 teaspoon lime zest

Directions

Combine garbanzo beans, reserved liquid, olive oil, chipotle peppers, paprika, cumin, lime juice and kosher salt in a food processor. 

Pulse until smooth.

Transfer the hummus to a bowl, sprinkle with lime zest. 

Cover and refrigerate for 1 hour

McCormick

Old Bay Hot Crab Dip

Ingredients

1 package (8 ounces) cream cheese, softened

1 cup mayonnaise

2 teaspoons OLD BAY® Seasoning

1/2 teaspoon McCormick® Mustard, Ground

1 pound lump crabmeat

1/4 cup shredded Cheddar cheese

Directions

1. Preheat oven to 350°F. Mix cream cheese, mayonnaise, Old Bay Seasoning and ground mustard in medium bowl until well blended. Add crabmeat; toss gently. 

2. Spread in shallow 1 1/2-quart baking dish. Sprinkle with Cheddar cheese and additional Old Bay Seasoning, if desired. 

3. Bake 30 minutes or until hot and bubbly. 

Serve with assorted crackers or sliced French bread.

Spry Living

Light Romesco Dip

Ingredients

2  medium ancho chiles

4  large cloves garlic

1  large roasted red bell pepper/capsicum, coarsely chopped

1  cup (115 g) blanched almonds, toasted

1  can (14.5 oz/415 g) diced tomatoes, drained

2  tablespoons red wine vinegar

1 1/4  teaspoons kosher or sea salt

1  teaspoon pimenton (Spanish smoked paprika)

1/4  teaspoon sugar

1/8  teaspoon cayenne pepper

3  tablespoons extra-virgin olive oil

Instructions

1.To prepare the ancho chiles, remove the stems and seeds, then soak the chiles in hot water to cover until softened, about 45 minutes. Drain well and tear into small pieces.

2. In the workbowl of a food processor fitted with the metal blade, process the garlic until finely minced. Add the chiles, roasted pepper/capsicum, almonds, tomatoes, vinegar, salt, pimenton, sugar, and cayenne. 

3. Pulse until uniformly minced, scraping down the sides of the bowl once or twice. With the machine running, slowly add the olive oil and process just until combined. 

4. Taste and adjust the seasoning. 

5. Transfer to a serving bowl, cover, and set aside for at least 1 hour to allow the flavors to meld.

Suggested dippers: Roasted cauliflower, poached shrimp, roasted fingerling potatoes, crostini, herbed cheddar cheese straws

Tip: This sauce keeps, tightly covered, in the refrigerator for up to 3 months. Remove from the refrigerator 45 minutes before serving. Serve at room temperature.

Food.com

White Bean, Rosemary and Garlic Spread

Ingredients

2 (16 ounce) cans cannellini , rinsed and drained

2 garlic cloves , chopped (1 teaspoon)

1/4 cup extra virgin olive oil

1 lemon, juice and zest of

2 teaspoons chopped fresh rosemary leaves

1/2 cup chopped flat leaf parsley

2 -3 sun-dried tomatoes packed in oil , chopped (optional)

1/8-1/4 cup olive , sliced (optional)

1/4 cup toased nuts (optional)

rosemary sprig (to garnish)

Directions

1. Combine all the ingredients except garnish and optional ingredients in the food processor bowl fitted with the steel blade. 

2. Process until smooth, about 30 seconds, then divide into two or three or leave as is.

3. Then adding tomatoes to one, olives to the other and one as is, season to taste with salt and pepper. 4.Transfer to a bowl and refrigerate until 20 minutes-overnight.

To serve, place the bean spread in a bowl and garnish it with rosemary sprigs. Set the bowl on a platter and surround it with fresh crisp bread bread chunks and veggies.

Serious Eats

Buffalo Chicken Dip

Ingredients

1 (8-ounce) package cream cheese, softened

1/2 cup blue-cheese salad dressing

1/2 cup buffalo wing sauce

1/2 cup crumbled blue cheese

2 cups shredded, cooked chicken

Directions

1. Preheat oven to 350°.

2. In a bowl, add cream cheese. Whisk in salad dressing, wing sauce and cheese until smooth. Stir in chicken.

3. Transfer to a heatproof container, and bake in oven for 20 minutes or until mixture is heated through. Stir well.

4. Serve with crackers or cut-up vegetables. 

For a party buffet table, keep this dip hot in a small crockpot or fondue pot.

What's Cooking America

Caviar Spread

Ingredients

8 ounces cream cheese, room temperature*

1/2 cup sour cream or crème Fraiche

1 tablespoon freshly-squeezed lemon juice

1 teaspoon grated onion

1 1/2 tablespoons finely-chopped fresh dill weed

1/4 teaspoon coarse salt

Coarsely-ground black pepper to taste

2 ounces red or black caviar 

* Whipped cream cheese may be substituted for the cream cheese.

Directions

In a bowl, mix together cream cheese and sour cream. Fold in lemon juice, onion, dill weed, salt, and pepper. Gently fold in caviar.

Cover and refrigerate until ready to serve. 

NOTE: May be held in the refrigerator for up to 1 day.

Serve with Toast Points or crackers.

Snack Picks

Warm Bacon Horseradish Dip

Ingredients

1 package (8 oz.) cream cheese, softened

1 cup (4 oz.) shredded sharp cheddar cheese

2 tablespoons milk

1 tablespoon prepared horseradish

1 teaspoon Worcestershire sauce

1 clove garlic, peeled

1/4 teaspoon pepper

6 slices thick-cut bacon, crisp-cooked, drained and crumbled (about 3/4 cup) (divided)

1/4 cup sliced green onions

6 Keebler® Toasteds® Harvest Wheat crackers

1 teaspoon butter or margarine, melted

Keebler® Toasteds® Harvest Wheat crackers

Directions

1. In food processor bowl combine cream cheese, cheddar cheese, milk, horseradish, Worcestershire sauce, garlic and pepper. Cover and process until nearly smooth. Transfer to medium bowl. Stir in 1/2 cup of the bacon and green onions. Spread in shallow 2 1/2- to 3-cup casserole. 

2. In small bowl toss together the remaining 1/4 cup bacon, the 6 crushed KEEBLER TOASTEDS Wheat crackers and butter. Sprinkle over cheese mixture. Bake at 400°F about 15 minutes or until golden brown. 3. Serve warm with additional crackers.

New York Times ~ Diner's Journal

Mark Bittman's Rosemary Lemon 

White Bean Dip

Ingredients

2 cups cooked white beans, like cannelini, drained but moist

1 to 3 cloves garlic, peeled

Salt and freshly ground black pepper to taste

1/4 cup plus 1 tablespoon extra virgin olive oil

2 teaspoons minced fresh rosemary

Grated rind of 2 lemons

Directions

1. Put the beans in the container of a food processor with 1 clove of garlic and a healthy pinch of salt. Turn the machine on, and add the 1/4 cup olive oil in a steady stream through the feed tube; process until the mixture is smooth. Taste, and add more garlic if you like; then, puree the mixture again.

2. Place the mixture in a bowl, and use a wooden spoon to beat in the rosemary, lemon zest and the remaining tablespoon of olive oil. Taste, and add more salt and pepper as needed. 

Use immediately, or refrigerate for as long as 3 days.

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Unlike the dip in the photo below, I'm sure any of the above dips (and spreads) will be very welcome at any party.