{"id":77615334,"date":"2012-12-31T14:29:00","date_gmt":"2012-12-31T14:29:00","guid":{"rendered":"http:\/\/www.onetravel.com\/travel-trends\/five-international-cocktails-for-new-year-s-eve\/"},"modified":"2023-12-20T11:56:37","modified_gmt":"2023-12-20T16:56:37","slug":"five-international-cocktails-for-new-year-s-eve","status":"publish","type":"post","link":"https:\/\/www.onetravel.com\/going-places\/five-international-cocktails-for-new-year-s-eve\/","title":{"rendered":"Think Outside the Champagne Flute! International Cocktails to Raise on New Year\u2019s Eve!"},"content":{"rendered":"

There\u2019s nothing like a toast to the New Year, filled with promises, resolutions, and hopes for a better future. Not to mention a little bit of a kick!\u00a0Because no matter where you\u2019re from or if you\u2019ll be traveling for New Years Eve, chances are you\u2019ll be raising a glass \u2013 or two \u2013 for that last heartfelt holiday wish.<\/p>\n

But why settle for a simple sip of champagne? The world has plenty of fancy drinks for you to discover, and what better time than the holiday season? Whether you\u2019re traveling internationally or staying close to home, here are easy-to-make international<\/a> cocktails to celebrate New Year\u2019s Eve with cosmopolitan panache!<\/p>\n

Kir Royale — France<\/strong><\/h1>\n

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A true European classic, the kir royale is a great way to start off your New Year\u2019s Eve. Some people prefer their champagne undiluted, which is certainly understandable. But if you’re looking to add some sweetness to your brut, a kir royale is a great way to add a little extra lift to your classic New Year’s Eve libation.<\/p>\n

The kir royale is a fresh take on the classic French kir, which combines a dry white Burgundian wine with cr\u00e8me de cassis. The kir royale trades the white wine for a sparkling champagne, it couldn\u2019t be easier to make! Get your hands on a bottle of cr\u00e8me de cassis — a sweet black currant flavored liqueur — and a bottle of French champagne.\u00a0Add 5 parts champagne to one part cr\u00e8me de cassis to in champagne flute and\u2026voil\u00e0! Be sure to pour the cr\u00e8me de cassis first and then add the champagne, as it gives the ingredients a chance to intermingle naturally. You\u2019ll have a drink that\u2019s equally tasty and beautiful.<\/p>\n

M\u00e9xico Lindo — Mexico<\/strong><\/h1>\n
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Mexico Lindo<\/a> by Sarah Stierch<\/a> licensed under CC BY-ND 2.0<\/a><\/p><\/div>\n

For some south of the border flavor, imagine you’re spending the holidays in Mexico<\/a> and try this tasty tequila-based concoction.\u00a0 Simply combine one part white tequila, one part lime juice, two parts curacao, and ice into a cocktail shaker. Shake the ingredients and then strain the drink into a martini glass garnished with a festive fruit garnish of your choice. The maraschino cherry is traditional, but wedges of citrus fruit are also very popular.<\/p>\n

Then raise your glass and wish everyone a pr\u00f3spero a\u00f1o nuevo<\/em>!<\/p>\n

Negroni — Italy<\/strong><\/h1>\n

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A far as cocktails go, it doesn\u2019t get much classier than the good ol\u2019 Negroni. The tart and stimulating Negroni has gained much cultural cachet of late. The drink is thought to have originated in Florence in 1919, at the behest of the Count Camillo Negroni. The Count was fond of a Campari-based drink called the Americano, but asked his favorite bartender to substitute the club soda for something with a bit more kick to it. The bartender suggested gin, and the Negroni was born.<\/p>\n

To make the Negroni, stir equal parts red vermouth, Campari, and dry gin in a medium tumbler over ice. Stir well until chilled, then strain over ice into a double old fashioned glass. Garnish with a twist of orange peel, then sit back to sip in style.<\/p>\n

Red Lotus — China<\/strong><\/h1>\n

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The Red Lotus is a drink for Chinese New Year, one of the most important holidays in Chinese culture. The new year typically begins sometime between January 21st and February 20th. The color red holds great importance to the Chinese, as red symbolizes joy, luck, and happiness.\u00a0 So the Red Lotus is a great way to welcome in the New Year with a big dose of health, wealth, and good humor.<\/p>\n

To make the Red Lotus, pour 1 \u00bd ounces of vodka, 1 \u00bd ounces of Lichido (lychee liquor), and 1 ounce of cranberry juice into a cocktail shaker with ice. Shake well and serve on the rocks in an old-fashioned glass or large wine glass. Extremely refreshing!<\/p>\n

Tom Collins — England<\/strong><\/h1>\n

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Bright and sparkling, a Tom Collins is a classic New Year’s cocktail across the pond, and it can be definitely used to ring in a happy event. This drink dates back to the 1800s, and it’s undergone all kinds of variations and name changes over the years. Club hoppers drank it as “gin punch” in London. Some knew it as “gin and lemonade” in America. Today, lots of people get it confused with a John Collins, a similar cocktail made with gin and lemon juice that doesn’t use the signature Old Tom gin.<\/p>\n

No matter what you call it, though. The Tom Collins can be a delightfully fizzy drink for New Year’s Eve, especially if you’re looking for alternatives to champagne. It’s made with gin, sugar, lemon juice, and carbonated water served over ice. A lemon slice is often used as a garnish, sometimes with a maraschino cherry for an extra pop of color.<\/p>\n

You may also like: <\/strong>Great Old-Fashioned Bars Where You Can Get a Great Old Fashioned!<\/strong><\/a><\/em><\/p>\n

Pisco Sour — Peru<\/strong>\u00a0\"\"<\/h1>\n

The pisco sour says “Peru” in every way\u2026which is surprising when you consider the fact that it was invented by an American in the 1920s! He was living in Lima at the time and drew his inspiration from local cuisine, which was thick and full of flavor. Today, the pisco sour is considered a classic cocktail in not just Peru but all South America, so keep that in mind if you\u2019re planning an international trip to celebrate New Year\u2019s Eve<\/a>. You can find it everywhere during festivals and holidays like New Year’s, so chances are you\u2019ll be able to enjoy one .<\/p>\n

You make the pisco sour by combining pisco — a South American brandy — with lemon juice, egg white, simple syrup, and angostura bitters. Shake well and serve chilled or on the rocks. Some variations of the cocktail include powdered sugars or fruit flavors such as pineapple.<\/p>\n

Sazerac — The U.S.<\/strong><\/h1>\n

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Once upon a time, you needed to travel to New Orleans to try the Sazerac. It wasn’t until the late 1800s that this cocktail started making its way across America.<\/p>\n

A variation of the old-fashioned, the Sazerac is made with a base of whiskey or cognac and mixed with bitters, sugar, absinthe, and ice. It gets its name from the Sazerac de Forge et Fils<\/em> brand of cognac that started it all. Another traditional brand associated with the drink is Peychaud’s bitters, but other types of bitters will work too. Your bartender will need a minute to make your Sazerac, though. It has a classic recipe to follow that includes a very specific method of preparation with multiple glasses. Fun fact: The first one is washed with absinthe!<\/p>\n

The Sazerac isn’t for the faint-hearted. But, if you’re looking to ring in the New Year with a kick, it can be a strong, flavorful, and aromatic drink that’ll leave you feeling bold in the face of all of your resolutions!<\/p>\n

FAQs:<\/em><\/h1>\n

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Q: How can I adapt these recipes for large gatherings or parties?<\/strong>
\nA: For large gatherings, consider making these cocktails in batch form. Pre-mix the ingredients in large quantities, keeping them chilled until serving. For carbonated drinks like the Aperol Spritz, add the sparkling component just before serving to maintain fizz.<\/p>\n

Q: What are some simple food pairings for these cocktails during New Year’s Eve parties?<\/strong>
\nA: Pair light appetizers with these cocktails. A Kir Royale will go well with canap\u00e9s, the Espresso Martini pairs nicely with chocolate desserts, and an Old Fashioned complements cheese and charcuterie boards.<\/p>\n

Q: Are there any specific glassware recommendations for serving these cocktails?<\/strong>
\nA: Yes, presentation matters. Serve a Kir Royale in a flute, a Negroni in an old-fashioned glass, and the Moscow Mule in its iconic copper mug. Matching the cocktail to its traditional glassware enhances the drinking experience.<\/p>\n

Q: Can these cocktails be made with readily available ingredients?<\/strong>
\nA: Most ingredients for these cocktails are easily accessible. Specialty items like cr\u00e8me de cassis or Aperol can be found at well-stocked liquor stores. For exotic ingredients, consider suitable substitutions that are more readily available.<\/p>\n

Q: What are some tips for making these cocktails non-alcoholic but still festive?<\/strong>
\nA: For a non-alcoholic experience, try mocktail versions of these drinks. Use non-alcoholic sparkling wine for the Kir Royale, seedlip or non-alcoholic gin for the Negroni, and a mix of ginger ale and lime for the Moscow Mule. Focus on garnishes and presentation. Use fresh fruits, herbs, and fancy straws or stirrers. Experiment with flavored syrups and sparkling water to mimic the original flavors.<\/p>\n

Q: How can I ensure the responsible consumption of these cocktails during New Year’s Eve celebrations?<\/strong>
\nA: Promote responsible drinking by offering a variety of non-alcoholic beverages, serving food, and keeping an eye on guests’ consumption. Encourage the use of designated drivers or ride-sharing services for a safe end to the evening.<\/p>\n

What’s your libation of choice on New Year’s Eve? Tell us about it in the comments below!\u00a0<\/strong><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

There\u2019s nothing like a toast to the New Year, filled with promises, resolutions, and hopes for a better future. Not to mention a little bit of a kick!\u00a0Because no matter where you\u2019re from or if you\u2019ll be traveling for New Years Eve, chances are you\u2019ll be raising a glass \u2013 or two \u2013 for that […]<\/p>\n","protected":false},"author":2,"featured_media":98912207,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[61],"tags":[],"class_list":["post-77615334","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-featured"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.onetravel.com\/going-places\/wp-json\/wp\/v2\/posts\/77615334","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.onetravel.com\/going-places\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.onetravel.com\/going-places\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.onetravel.com\/going-places\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.onetravel.com\/going-places\/wp-json\/wp\/v2\/comments?post=77615334"}],"version-history":[{"count":12,"href":"https:\/\/www.onetravel.com\/going-places\/wp-json\/wp\/v2\/posts\/77615334\/revisions"}],"predecessor-version":[{"id":98916582,"href":"https:\/\/www.onetravel.com\/going-places\/wp-json\/wp\/v2\/posts\/77615334\/revisions\/98916582"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.onetravel.com\/going-places\/wp-json\/wp\/v2\/media\/98912207"}],"wp:attachment":[{"href":"https:\/\/www.onetravel.com\/going-places\/wp-json\/wp\/v2\/media?parent=77615334"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.onetravel.com\/going-places\/wp-json\/wp\/v2\/categories?post=77615334"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.onetravel.com\/going-places\/wp-json\/wp\/v2\/tags?post=77615334"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}