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Food

Ka-ka-ka-Bingo! New Year's Eve Cocktails!

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For those of you partying at home to avoid the crowds, expense, and scary drivers, there is no reason why you can't enjoy elegant and delicious cocktails. These are mostly holiday punches, but don't be afraid to get that shaker out. Even the weird-sounding ingredients are available at any store. We tested out the new X-rated Fusion liquor, a passionfruit-flavored vodka, and it was delicious. Although almost everyone who saw the pink bottle asked, "Where are the high school girls?"

Bessito
(originally served at Asia de Cuba New York)

1 oz. X Rated Fusion Liqueur

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1 oz. Grapefruit Juice

Top with Champagne, serve in a flute.

Santa Sangria from Susan Feniger's Street

To one bottle of semi-dry reisiling, add one orange diced in chunks, one pink lady apple diced in chunks, one not-quite-ripe pear diced in chunks, three cinnamon sticks, a teaspoon each of cardamom and clove, a quarter cup of spiced rum. Mix and let sit overnight. Garnish with an orange slice and fresh cranberries. Yum!

Mexican Punch
By Toby Maloney

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15 ounces Tequila Don Julio Blanco

12 ounces 7-Up® soda

7 ounces simple syrup

7 ounces fresh lime juice

6 ounces Grenadine

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7 dashes bitters

3 limes

2 lemons

1 orange

Ice cubes

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Lime wedge for garnish

Muddle limes, lemons and orange at the bottom of the pitcher.

Add Tequila Don Julio, simple syrup, lime juice, Grenadine and bitters to pitcher. Stir to incorporate fruits.

Add ice, top with 7-Up and stir gently.

Pour contents evenly into 6 rocks glasses and garnish each with lime wedge.

Dieci E Lode
Originally served at No 9 Park in Boston, created by mixologist Jon Gertsen

0.5 ounce Campari

2.5 ounces Gin

1.5 ounces Grapefruit Juice

Lime Wedge

Fill a cocktail shaker with ice. Add Campari and grapefruit juice and shake well. Strain into a chilled martini glass and garnish with lime wedge.

Passion Punch

2 parts X-Rated Fusion Liqueur

1 part SKYY Infusions Passion Fruit

0.5 parts Passion Fruit or Mango Puree (or orange juice)

Top with Champagne, serve in a flute.

Moet Imperial Berry

3 ounces Moet champagne

1 ounce raspberry puree

Splash of Grand Marnier

Garnish: a raspberry and a mint leaf

Stir ingredients with 2 ounces of Moet. Stir into a chilled rocks glass and top with remaining champagne

Mulled Gin / Hot Gin Punch
Created by London mixologist Nick Strangeway

1 part Beefeater 24

2 parts full bodied red wine

1 teaspoon honey

Orange slice

Lemon slice

Orange peel stuck with cloves

1 cinnamon stick

Heat all ingredients in a saucepan and simmer till honey has dissolved. Pour into a toddy glass and drink whilst still warm.

Photo of Bessito courtesy of X-rated Fusion liquer