5 Champagne Cocktails for New Year's Eve

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See Also: 10 Best Cocktail Bars in Metro Phoenix

The Ice Queen Gielgens' love of making more feminine drinks that are still well-balanced comes from her seeing a lack of both feminine drinks and female bartenders in the mixology community. Her femininity shines through in her Ice Queen cocktail, which combines Reyka vodka, rhubarb liqueur, cane sugar and lemon juice with a strawberry shrub consisting of strawberry juice and white balsamic cream. The champagne comes into play with the generous topping of a champagne and egg white foam, sprinkled with black pepper on top. This very adult take on strawberries and cream is as tasty as it is unique-- just watch out for the inevitable champagne foam-stache that accompanies with cocktail.

How Do You Like Them Apples (or HDYLTM) While some mixologists are all jigger measurements and precision, Doholis utilizes a cook-like hand to his cocktails, eyeballing the ingredients until they measure to his satisfaction. His combination of cava brut, Boulard Calvados apple brandy, simple syrup and Angostura bitters results in a lightly sweet, full-flavored drink with plenty of sparkle. Garnished with a cherry, this drink is something like the Manhattan's festive, wino cousin, though you should really just try it for yourself.

Barrel-Aged French 75 This take on the classic gin and champagne cocktail is in limited supply at Virtu, since it is barrel-aged, so you should grab one before it's gone. If you're feeling daring, you can barrel-age your own with Aviation gin, champagne, simple syrup and citric acid. Since you can't barrel age fresh citrus, the citric acid acts as that flavor component in the aging process. Once you open your barrel, you'll notice your champagne has likely lost its effervescence. If you're like Gielgens, this is when you brake out your handy dandy carbonator and give your cocktail a good shake until it's got its bubbly life back in it. However, if you don't have the right equipment, it might just be easier to enjoy this drink from the pros.

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Heather Hoch is a music, food, and arts writer based in Tucson. She enjoys soup, scotch, Electric Light Orchestra, and walking her dog, Frodo.
Contact: Heather Hoch