Gettin' Fizzy Wit It

How are you going to ring in 2016 this year?  Will you be at a swanky party sipping on the finest champagne,  spending it with your best friends trying to forget 2015 or with family (and your kiddos) sipping on something strong while Romper Room 2015 is happening in the basement?  Whatever the case may be we've come up with a few champagne cocktails to help you celebrate.

Happy New Year!

Ginger Sage Champagne Cocktail

Ingredients
1/2 ounce honey ginger syrup
4-6 ounces champagne
1/2 inch fresh ginger piece
1 fresh sage leaf

In a champagne flute pour in the honey ginger simple syrup. Top with champagne.  Garnish with fresh ginger and sage leaf.  Makes 1 cocktail.

Honey Ginger Simple Syrup
Ingredients
1/2 cup water
1/2 cup honey
1/4 cup fresh ginger, peeled, roughly chopped and slightly smashed

In a small sauce pan, heat the water and honey until the honey has dissolved.  Turn off the heat.  Add the ginger, cover and allow to steep for 30 minutes.  Strain through a fine mesh sieve and discard the ginger pieces.  Store in an airtight container in the refrigerator for up to 1 month.



Champagne Margarita

Ingredients
2 ounces resposado tequila
1/2 ounce Grand Marnier
1/8 ounce agave nectar
3/4 ounce fresh lime juice
1 ounce champagne
Lime wheel

In a cocktail shaker, pour in the tequila, Grand Marnier, agave nectar and lime juice.  Fill the shaker with ice and shake vigorously.  Pour into a martini glass or champagne coup.  Top with the champagne and garnish with a lime wheel.  Makes 1 cocktail.

Bourbon Vanilla Champagne Cocktail

Ingredients
2 ounces bourbon
3/4 ounce Vanilla syrup
lemon wedge
1/2-1 ounce champagne

In a rocks glass or a stemless wine glass add a couple of ice cubes or a large whiskey ice ball.  Pour in the bourbon and vanilla bean simply syrup and stir.  Top with the champagne and squeeze in the lemon wedge.  Makes 1 cocktail.

Vanilla Simple Syrup
Ingredients
 1/2 cup water
1/2 cup sugar
1 vanilla bean

In a small sauce pan, heat the water and sugar until the sugar dissolves.  Turn off the heat.  Cut the vanilla bean in half length wise and scrape the beans into the syrup.  Drop the bean pod into the syrup.  Cover and steep for 30 minutes.  Strain the syrup through a fine mesh sieve and discard the vanilla bean pod.  Store in an airtight container in the refrigerator for up to 1 month.