Friday, December 30, 2011

Cheers to 2012

"Be always at war with your vices, at peace with your neighbors, and let each new year find you a better man." - Benjamin Franklin
Happy New Year!
 That is quite a New Year's Eve toast Mr. Ben Franklin!!  Well the countdown has begun and 2011 is almost over.  Have you achieved what you wanted to this year?  Any regrets?  New Years is usually a time for reflection as well as an optimistic look ahead.  There is something about a whole new year that makes people buoyant, energized and empowered.  It makes me feel like I can overcome all of the trials and tribulations of the past year.  Though I am not sure how much of that is the affect of New Years Eve or the large of amounts of champagne I usually drink.
It's not New Years without bubbly!
Nothing rings in the New Year like a good glass (or glasses) of bubbly and a toast.   The act toasting is a ritual that has been around for centuries.  While today it is a way to honor either a person, a celebration or a holiday would you believe the custom might have started over concerns of poisoningSome say the act of clinking glasses together would cause the drink in each cup to slosh into the other (in affect making sure your guests weren't slipping you a mickey!)  Crazy right?  Others say the word "toast" became associated with the custom because the wines used were flavored with spiced toasts.  Who knew?  Fortunately, I am not concerned about my friends poisoning my flute of champagne on Saturday night and I hope you aren't either!  
Do you save your champagne corks?
This year, Joe and I are chiming in the New Year with friends in Milwaukee.  No doubt there will be lots of champagne, laughs and of course a few toasts.  So enjoy the last few hours of 2011 with these wonderfully delicious champagne cocktails perfect to raise in your glass.  Cheers!

Adapted from Avalon Wine
Classic Champagne Cocktail
This classic, fizzy concoction came on the scene in 1935 at the Metropolitan Hotel in New York City. The bitters add a nice edge as the sweetness from the sugar cube slowly seeps into bright effervescence of the wine.   I dare you to drink just one!

• Sugar cubes
• Angostura bitters
• Chilled champagne
• Lemon twist

In a small bowl soak sugar cubes with splashes of Angostura bitters (about 4-5 splashes per cube or to taste).  Place one soaked sugar cube at the bottom of a champagne flute.  Slightly tilt the glass and fill slowly with champagne.  Garnish with a lemon twist.  Enjoy!

Adapted from Yum Sugar
Grapefruit Sparkler
If you have any left over bottles of champagne on New Year's Day this is a great twist on the classic Mimosa.  The sweet sugar cube cuts through the tangy grapefruit juice to perk you up after a night of partying.  

• Sugar cubes
• Chilled grapefruit juice
• Chilled champagne

Place one sugar cube at the bottom of a champagne flute.  Add a few tablespoons of grapefruit juice.  Slightly tilt the glass and fill slowly with champagne. Happy New Year!


  1. MMMMMMMMMMMMMM champagne! :)

  2. I love grapefruit! I'm going to try. Happy New Year, Wendy SEE!!