Add Some Pizzazz to Your New Years Pop (Fizz! Clink!)

Looking to “up” your champagne game this New Years Eve? Here at the Americana Post we looked for quick and easy ways to jazz up your classic glass of champagne. Cheers to you and a very HAPPY NEW YEAR!

THE GREEN FAIRY FIZZ

• 1/2 oz. Absinthe

• Korbel Brut Champagne (or dry champagne of your choice) 

• 1 Sugar Cube

• Coupe Class

• Top off absinthe with champagne. Serve over absinthe spoon or small knife with sugar cube. A drop of water over the sugar cube will melt it into your cocktail!

GOOSE ISLAND BLACK VELVET

• Equal part Goose Island Brand Mon Cheri Stout (aged in bourbon barrels with cherries, granola, oats, and brown sugar)

• Equal part Korbel Brut (or dry champagne of your choice)

• Champagne Flute

• Pour equal parts Goose Island Bourbon Aged Stout and Champagne in a flute. The cherry and oat notes make for a unique treat!

THE GOLDEN YEARS

• Edible Gold Flakes

• Korbel Brut (or dry champagne of your choice)

• 1/2 oz. Cointreau

• 5 Dashes of Orange Bitters

• 1 Sugar Cube (Optional…This is a twist on the classic Champagne Cocktail)

• Coupe Glass

• Rim coupe glass with gold flakes. Pour Cointreau into glass and top off with champagne. Add the dashes of orange bitters. Top with a twist of lemon!

HIBISCUS CIDER COCKTAIL

• Equal Part Golden State Cider - Hamaica (made with champagne yeast and hibiscus flowers)

• Equal Part Korbel Brut Champagne (or dry champagne of your choice)

• 1 The Original Wild Hibiscus Flower in Rose Syrup

• Champagne Flute

• Place hibiscus flower at the bottom of flute. Top with equal parts cider and champagne. Watch the flower bloom! Cheers!