When it comes to New Year’s Eve, there is only one drink: Champagne. We’re not going to pretend that there’s any serious competition.
Of course, there’s a lot more you can do with the sparkling wine than just pour it into a flute. It’s delicious with a splash of a liqueur and also works incredibly well in cocktails, adding a bit of effervescence and elegance.
This year, we wanted to do something even more festive and fun: Champagne shots. Maybe we’ve spent too many nights in dive bars, but we think these creative tipples are perfect for a party.
You can also fix a pint-sized version of the classic Boothby Cocktail courtesy of H. Joseph Ehrmann, a Liquor.com advisor and owner of the historic San Francisco saloon Elixir. It is essentially a tasty Manhattan topped with bubbly.
If you really want to shake things up, try New York-based cocktail consultant and Liquor.com advisor Aisha Sharpe’s New Year’s Drop, an inventive twist on a Boilermaker that calls for a shot of gin and crème de cassis submerged in a glass of Champagne.
The Boothby Cocktail Shot
Contributed by H. Joseph Ehrmann
- 1 oz Rye whiskey or bourbon
- 1 oz Sweet vermouth
- 2 dashes Angostura Bitters
- 1.5 oz Champagne, cold
- Garnish: Lemon twist
- Glass: Tall shot
Add all the ingredients except the Champagne to a mixing glass and fill with ice. Stir well and strain into two tall shot glasses. Top each with half the Champagne. Twist a piece of lemon peel over each shot and discard.
New Year’s Drop
Contributed by Aisha Sharpe
- 5 oz Hendrick’s Gin
- .75 oz Crème de cassis
- Glass: Shot and highball
Add the gin and crème de cassis to a mixing glass and fill with ice. Stir, and strain into a 1.5-oz shot glass. Fill a highball glass two-thirds of the way with Champagne and then carefully drop in the shot.