Nothing says New Year’s Eve like the explosive pop of a cork and overflowing flutes of bubbles. Once a drink only royalty could afford, Champagne morphed in the 1800s to a celebratory indulgence even plebeians could buy into (at least once a year). By the 1900s drinking bubbly on New Year’s Eve had become a tradition at it lives on today as a necessity to the festive holiday.
If straight-up Champagne seems too blasé and boring for upcoming 2018 sensibilities, try one (or more) of these fizzy cocktails to keep the spirit alive and take it into the New Year.
Berry Blush Fizz
Take a pic with this festively colored drink with Deep Eddy cranberry vodka, McClary Bros. Michigan Apple Pie shrub, La Marca prosecco, lemon juice and simple syrup cranberry-sugar rim.
The Oceanaire Seafood Room, 400 J St., downtown, 619.858.2277, http://www.theoceanaire.com
Partridge in a Pear Tree
Perfectly named for the holidays, this inspired drink is crafted with Grey Goose La Poire vodka, St. Elizabeth all-spice dram, lemon juice and simple syrup, then topped with La Marca prosecco and a cinnamon sugar rim.
Morton’s The Steakhouse, 285 J St., downtown, 619.696.3369, http://www.mortons.com
Ode to Marlene
This cocktail named after Marlene Dietrich features local Old Grove Barrel Rested Gin, house made mixed berry shrub, lemon juice, simple syrup, and topped with sparkling wine.
Hundred Proof, 4130 Park Blvd., University Heights, 619.501.6404, http://www.hundredproofsd.com
Negroni fans will enjoy this “mistaken” (Sbagliato means “messed up” or “mistake” in Italian) twist on the classic with Campari, sweet vermouth, and prosecco.
Bencotto, 750 W. Fir St., #103, Little Italy, 619.450.4786, https://www.lovebencotto.com
Crafted by Bar Manager Danny Kuehner, the cocktail which means “beautiful era”, and is made with local Cutwater Hibiscus vodka, pomegranate nectar, lemon juice, and prosecco.
Madison on Park, 4622 Park Blvd., University Heights, 619.269.6566, http://www.madisononpark.com/
Go coastal for NYE with this beachy offering including is offering the as a Ketel One Citroen vodka, hibiscus syrup, fresh lemon juice, and topped with Champagne.
Hello Betty, 211 Mission Ave., Oceanside, 760.722.1008, http://hellobettyoceanside.com
Start the celebration early with this breakfast worthy cocktail of vodka, champagne, muddled mint and blackberries.
Fig Tree Café: 2400 Historic Decatur Rd., #103, Liberty Station, 619.821.2044; 5119 Cass St., Pacific Beach, 858.274.2233; 416 University Ave., Hillcrest, 619.298.2010, http://figtreeeatery.com
Go morning after beachside with this twist on the classic including tequila, fresh lime and grapefruit juice, topped with Champagne.
Wonderland, 5083 Santa Monica Ave., Ocean Beach, 619.255.3358, https://wonderlandob.com
Grab some international flavor with this cocktail of Tabanero Pisco Italia, St. Germaine liqueur, lime juice, and simple syrup, topped with sparkling wine.
Pisco Rotisserie, 2401 Truxtun Rd., Ste. 102, 619.222.3111, http://piscorotisserie.com
Layover in Paris
Feel the French vibe with a pink Parisian nod to bubbles by Alicia Perry including absinthe, pamplemousse liqueur, fresh grapefruit juice, and sparkling rosé.
Polite Provisions, 4696 30th St., North Park, 619.269.4701, www.politeprovisions.com/
Classic Champagne cocktails
Pay homage to the home of Champagne with a variety of classic Champagne cocktails including the longstanding Kir Royal with crème de cassis, the La Brise de la Vallée with lavender syrup, Le Saint Germain with wild elderflower liqueur; and Le Canton with Canton Ginger liqueur.
Bleu Bohème, 4090 Adams Ave., Kensington, 619.255.4167, www.bleuboheme.com/
MAKE IT AT HOME
Make your New Year’s party “extra fancy” with this make-at-home cocktail from Valerie Bancroft of downtown’s The Nolen.
To make the perfect Extra Fancy at home...
- Play Frank Sinatra’s “The Way You Look Tonight.”
- Dim the lights
- Grab a Champagne flute
In a mixing tin, combine:
1 oz. Hendricks Gin
1/4 oz. St. Germaine Elderflower Liquer
1/4 oz. Giffard Créme de Violette
1/2 oz. Honey
1/2 oz. Lemon
Shake all ingredients together and strain into flute. Slowly top with Veuve Clicquot and garnish with a lemon peel.