New Year’s Eve is all about reinvention and renewal. So this year, instead of serving your guests just plain ol’ Veuve Cliquot and Ace of Spades (read: Cook’s and Andre), why not spice things up with a new twist on the standard Champagne toast? There are a million Champagne cocktail recipes out there—this one, for instance, looks pretty tasty, but who has the time or energy to make your own ginger syrup? Let’s be honest: On nights like New Year’s Eve, you want as few steps as possible between you and your first hangover of 2014.
Herewith, I bring you a simple but delicious Champagne cocktail recipe. In addition to bubbly, it involves upscale ice cream, so I really don’t see any room for complaint.
Here’s what you’ll need to make it:
•Bottle(s) of your favorite brand of Champagne or sparkling wine
•Raspberry sorbet
•Mint sprigs, for garnish
Here’s how you make it:
1. Prior to serving, scoop small spheres of sorbet with a melon baller and place on a wax-paper-covered plate or baking sheet. Place in the freezer to harden.
2. Wash mint leaves and remove from stem.
3. When ready to serve, place frozen sorbet balls in a bowl. Fill flute 3/4 full with Champagne, then drop in a sorbet ball. Watch all the fun, fizzy action. Garnish with a mint leaf if you’re feeling fancy.
4. Sip in a ladylike fashion until no one is watching, then down the glass. Repeat.
In all seriousness, we wish everyone a safe and happy new year. And if you plan to drink—Sorbet Champagne or otherwise—please designate a sober driver or call a cab.
*Recipe and image courtesy of burlapandcrystal.com
