Toast-Worthy Champagne Cocktails

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There is no better way to ring in the New Year than with a room full of friends, and all of them with a glass of champagne punch in hand. It’s fun to concoct your own celebratory drink, and sometimes a glass of plain old champagne just won’t do. Try this delicious champagne cocktail recipe from P. Allen Smith for a new spin on that New Year’s toast…

Champagne Cocktail


Angostura bitters

Lemon wedges

Sugar cubes


Champagne, chilled

Orange slices for garnish


  • To mix one cocktail, drop a single sugar cube into a chilled champagne flute. Add 2 dashes of the Angostura bitters. Angostura bitters is a blend of herbs and tropical spices developed in 1824 by the Venezuelan Surgeon General at the time, Dr. Johann Siegert. Although it sounds exotic you can find it at any liquor store.
  • Allow the sugar cube to soak up some of the bitters and then add 3 ounces of champagne and 1/3 ounce of cognac.
  • Squeeze in the juice of one lemon wedge and garnish with a slice of orange.
  • Serve cold with a warm toast to the New Year!

If you prefer to mix a batch of punch and be free from bartending duties all night, get creative with ingredients and concoct your own New Year’s recipe. Here’s one I enjoy…

Cucumber Champagne Punch


2 cups gin (I like Tanqueray)

1 cup freshly squeezed lemon juice

3/4 cup simple syrup

1 cup St. Germaine

4 cups chilled dry Champagne

1/2 cucumber sliced into wheels


  • In a punch bowl, combine the gin, lemon juice, simple syrup, and St. Germaine and stir until thoroughly blended.
  • Just before serving, pour in the Champagne and stir gently. Garnish with the cucumber wheels.
  • To serve, ladle into punch glasses with ice.

Whatever you toast with on New Year’s Eve, have a fun and safe night. Forget all of those resolutions until the morning!

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