NYE Cocktails

A guest post I wrote at The Picky Girl for the New Year’s Eve Readathon. I mention three cocktails I’d recommend for a New Year’s Eve party. What cocktail did you have on NYE?

Seelbach cocktail
Ingredients: 1 oz bourbon, 1/2 oz Cointreau, 7 dashes Angostura bitters, 7 dashes Peychaud’s bitters. Stir in a mixing glass with ice and strain into a chilled glass. Top with champagne.
Source: Bitters
What to do when you have champagne left over from the night before? Make a champagne cocktail! (That’s what I do, anyway.) This is another “club” cocktail that comes from the Louisville bar in 1917. Let me tell you, if you ever want to feel like one cocktail just slapped you in face with alcohol, this is your drink. Not that I didn’t like it—it tasted pretty good—but damn.

Seelbach cocktail

Ingredients: 1 oz bourbon, 1/2 oz Cointreau, 7 dashes Angostura bitters, 7 dashes Peychaud’s bitters. Stir in a mixing glass with ice and strain into a chilled glass. Top with champagne.

Source: Bitters

What to do when you have champagne left over from the night before? Make a champagne cocktail! (That’s what I do, anyway.) This is another “club” cocktail that comes from the Louisville bar in 1917. Let me tell you, if you ever want to feel like one cocktail just slapped you in face with alcohol, this is your drink. Not that I didn’t like it—it tasted pretty good—but damn.

Death in the afternoon
Ingredients: Pour about 1 1/2 oz absinthe into a flute, top with chilled champagne.
Source: wikipedia.com; originally found in So Red the Nose, or Breath in the Afternoon, 1935.
Guys. I was SO EXCITED to try this cocktail because 1. Ernest Hemingway invented it; and 2. it sounded awesome. Absinthe and champagne together! So classy and writerly!
Unfortunately, I have to report that this cocktail was super-gross. Like I almost gave up and tossed it down the sink, but I didn’t because that would a waste of good (-ish) champagne. I am never taking drinking advice from Ernest Hemingway again!!!!11!!!1!! Even Toulouse-Lautrec’s cocktail was better than this.

Death in the afternoon

Ingredients: Pour about 1 1/2 oz absinthe into a flute, top with chilled champagne.

Source: wikipedia.com; originally found in So Red the Nose, or Breath in the Afternoon, 1935.

Guys. I was SO EXCITED to try this cocktail because 1. Ernest Hemingway invented it; and 2. it sounded awesome. Absinthe and champagne together! So classy and writerly!

Unfortunately, I have to report that this cocktail was super-gross. Like I almost gave up and tossed it down the sink, but I didn’t because that would a waste of good (-ish) champagne. I am never taking drinking advice from Ernest Hemingway again!!!!11!!!1!! Even Toulouse-Lautrec’s cocktail was better than this.

French 75 

Ingredients: 2 oz gin, 11/2 tbs lemon juice, 2 dashed syrup (I used agave). Shake together with ice and strain into a chilled glass; top with champagne and stir.

Source: Classic Cocktails

I’ll say this for this cocktail: it doesn’t make champagne taste better. But if you’ve ever drunk a glass of champers and thought to yourself, “This needs to get me more drunk faster!” then this is the cocktail for you.

French 75 

Ingredients: 2 oz gin, 11/2 tbs lemon juice, 2 dashed syrup (I used agave). Shake together with ice and strain into a chilled glass; top with champagne and stir.

Source: Classic Cocktails

I’ll say this for this cocktail: it doesn’t make champagne taste better. But if you’ve ever drunk a glass of champers and thought to yourself, “This needs to get me more drunk faster!” then this is the cocktail for you.