It's that time of year for all things glitz and glam; it's New Years Eve!
Last year we talked dressing for a big night out
, so this year we're breaking out the champagne (quite literally). We teamed up with North 53 to make a couple of delicious cocktails to help ring in the New Year. We spent an afternoon with Riley, a young up-and-coming bartender in Edmonton who graciously showed us how to properly make a few classics sure to impress, while keeping it simple for any of us to do.
He was an absolute pro and offered a wealth of cocktail knowledge. What can we say? Taste-testing champagne cocktails all afternoon is a tough job, but someone has to do it...right?
So if we must bid 2015 farewell with a toast it should be with a drink in hand equivalent to such a wonderful year. From all of us at LUX, here's to another fabulous year!
1oz Eau Claire Distillery Gin Rummy
0.75oz Punt E Mes (or sweet red vermouth)
2 dashes Scrappy's Chocolate Bitters
The Simple Steps
1. Add all ingredients to a mixing glass, fill with ice and stir for about 20 seconds.
2. Strain into a rocks glass, garnish with a swath of orange peel.
Negronis are traditionally made with equal parts gin, Campari, and vermouth. I put a twist on this classic by dialing down the vermouth and Campari in this one to let the spicy characteristics of the Gin Rummy to shine through. Gin Rummy comes from Eau Claire Distillery in Turner Valley, AB and is their winter seasonal spirit. It's available at Color De Vino and Sherbrooke Liquor, among others.
0.5oz simple syrup
0.5oz lemon juice
Champagne/Cava/Brut/Sparkling White Wine
The Simple Steps
1. Pour the cognac, syrup and lemon juice into a cocktail shaker, fill with ice and shake for about ten seconds.
2. Double strain into a champagne flute and top with champagne.
3. Garnish with a twist of lemon.
Accounts differ on whether this drink is traditionally prepared with gin or cognac, but I chose cognac because NYE is a special occasion (and the best French 75 I've had the pleasure of tasting used cognac). You may want to add an extra 0.25oz of simple syrup, depending on the dryness of the champagne. Cheers!