After you’ve opened your gifts, you won’t want to miss the region’s biggest New Year’s Eve bash! Get here at 4:00 p.m. and stay past dinner to ring in 2019 with 3-Piece Revival and a special menu to make it a night you won’t forget. Entry is $85 per person, which gets you a four-course meal and live music until 1:00 a.m. Wine pairings are included for just $25 more. Guests 21 years and older can reserve their spot at https://www.opentable.com/jags-steak-and-seafood-reservations-west-chester?rtype=ism&restref=29125 or reserve a bar table now by contacting Natalie Holbert at (513) 860-5353 ext. 23.
new year's eve
New Years Eve dinner is meant to be a special occasion. Deciding which restaurant to choose from can seem like the debacle of your year. Do you see NYE as starting anew with your resolutions or is this your night to close 2016 with a bang? Luckily for you we have narrowed it down to just a few, and trust us when we say you won’t go wrong with any of these fabulous spots.
Nibbles Restaurant will be hosting a special dinner to help you ring in 2017! Seatings will be at 5, 7 and 9pm. This exquisite dining experience is just $79/per person.
The special fixed-price menu will include four courses, as well as some surprise treats prepared especially for you! For those guests who book at the 9:00 seating there will be complimentary glasses of champagne, and the opportunity to toast the New Year with all of our friends and staff.
Savory Gougères filled with crispy prosciutto, sage, and apple compote
Salmon Cheesecake savory tart with house-smoked salmon, ricotta and parmesan cheeses, fresh herbs or Beef Carpaccio sliced Prime tenderloin with aioli-fried capers, mushroom broth
Radicchio Salad- fresh greens, mango, basil, dressed with lemon vinaigrette
and house-made lemon ricotta or Roasted Beet Salad Roasted multi-color beet medallions
with beet vinaigrette, whipped chèvre, crushed pistachios, and salted rye crisps
Pan Seared Halibut with smoked pomme purée, shrimp bisque, poached shrimp garlic chips and micro-greens or La Petite Beef Wellington prime tenderloin with ruby port shallots,
potato croquettes, duck fat-roasted carrots, and haricot vert with crispy shallots-demi glace
Chocolate Peanut Butter Mousse Cake layered with whipped peanut butter mousse house-made caramel, peanut butter streusel, garnished with caramel shards or Banana Bread Foster butter-crisped banana bread, topped with bananas foster flambéed in Tuaca liqueur, house-made vanilla bean ice cream
Reservations by phone only! Please call: (937) 802-0891
Rue Dumaine‘s 6 course New Year’s Eve Dinner
2 seatings available
Crudo, fennel, pink peppercorn, blood orange
Sancerre braised oxtail, butternut squash** Agnolotti, Jacob &Brichford’s Ameribella** glace, frizzled leeks
Salad of Tuscan kale**, preserved lemon, EVOO, sheep’s milk cheese
Your choice of entrée:
Halibut, fingerling confit, Jamestown pea shoots**,
grapefruit-pecan beurre noisette
Lambchop & crépinette, creamed spinach, Maitake mushrooms, red wine shallots, Cabernet gastrique
Coquette inspired Rogue River’s Smokey Blue cheese cream, Anjou pear sorbet,
Dessert of Bittersweet chocolate, prune & Armagnac
$78 per person
Blue Note Bistro New Year’s Eve Bash!
You don’t want to miss this Black Tie (Optional) Affair. It will be a very elegant energetic evening !
RESERVATIONS ARE REQUIRED … we have a limited number of seats available – once they’re gone, they’re gone, so plz call (937) 247-3000 and make your reservations now! You will have your table for the entire evening.
This event includes:
* 4 Course Dinner – includes choice of one (each) – appetizer, salad/soup, entree and side-item from our exclusive specialty item menu! Dessert – Our Pastry Chef will be creating a surprise dessert especially for the occasion
* Bottle of wine to complement your dinner (per couple)*
* Party Favors
* Midnight champagne toast**
* Very special LIVE entertainment with New York Jazz Sensation, AMY LONDON
* Many other surprises to welcome in the New Year!
The cost for this very special event is $125 per person or $225 per couple
**additional alcoholic beverages are available separately
For more information about our New York jazz sensation, Amy London please visit our website bluenotebistro.com
Perhaps a fancy dinner doesn’t sound like your idea of fun for the last day of the year. Well that’s the cool thing about Dayton- there are plenty more ways to ring in the New Year and keep reading on to find the right one for you.
Looking for a Family Friendly way to wrap up 2016?
Night Club & Bar New Years Parties For Adults
December 31, 2016 @ 7:00 pm – January 1, 2017 @ 1:00 am
The Irish Club of Dayton, 6555 Dog Leg Road $15
Dance your way into 2017 with Shadowlife playing 80’s, 90’s, classic & modern rock, dance, funk, metal and country. Doors open at 7, band starts at 8:30. Live entertainment by Shadowlife. Heavy appetizers throughout the evening, pork & sauerkraut served at 10:00, champagne toast at midnight. OPEN TO PUBLIC. $15 per person if purchased by December 30
Join us for a spectacular and magical evening. Not only will we be having a complimentary champagne toast at midnight, but we’ll also be doing our very own ball drop! • Formal or flapper attire! • Live music! • Special Champagne Drink – requires a password, which we shall reveal later!
A Rubi New Years December 31 @ 10:00 p
Shows, Movies & Comedy Clubs
Prior to the concert, tasty appetizers and sweets will be available in the Wintergarden, and during intermission the audience can toast one another with flutes of champagne. The performance itself will feature all three members of the Dayton Performing Arts Alliance—dancers from the Dayton Ballet, vocalists from Dayton Opera, and the instrumentalists of the Dayton
The 10:30pm Show Only is available for $45 plus service fee and includes party favors, and the champagne toast at midnight, in a souvenir take-home champagne glass.
With about 3 weeks to go until the end of the calendar year, we know that lots more events will be added, so we’ll keep updating this story as we hear about more events, and if you know of something we should list, please contact us!
1. Where did the song come from?
Musicologists and folklorists have been debating this one for years. Some give credit to Scotland’s Robert Burns, others say it was a traditional Scottish folk song that had been handed down for years, and he was the first person to write down a much older Scottish folk song. In 1788 he sent a copy of the song to his friend, Mrs Agnes Dunlop, exclaiming: “There is more of the fire of native genius in it than in half a dozen of modern English Bacchanalians!” Five years later he sent it to James Johnson, who was compiling a book of old Scottish songs, The Scottish Musical Museum, with an explanation: “The following song, an old song, of the olden times, and which has never been in print, nor even in manuscript until I took it down from an old man.”
2. It has global significance…
And not just for five minutes per year. In France it is the song which eases the pain of parting with the hope that we will all see each other again – “Oui, nous nous reverrons, mes frères, ce n’est qu’un au revoir.” In Bangkok and Beijing it is so ubiquitous as a song of togetherness and sad farewells, they presume it must be an old Thai or Chinese folk song. The tune was used by the Maldives and Korea for their national anthems, while Japanese department stores play it as a polite reminder for customers to leave at closing time.
3. …and meaning beyond New Year’s Eve
Auld Lang Syne’s championing of passing time and goodwill means it is often chosen to mark funerals (like that of Canadian prime minister Pierre Trudeau), graduations and, in It’s A Wonderful Life, at Christmas.
4. The song sung the world over isn’t the original tune
There is another, reportedly more traditional tune, that Auld Lang Syne is set to. If sources are to be believed, it’s the version featured in the Sex and the City film in 2008 and a more haunting, nostalgic and beautiful version of the jaunty singalong everybody is used to. Traditional Scottish folk singers still perform this version, and who can blame them – it’s far more refined.
5. It’s soundtracked some of the most memorable film scenes ever
In 1972’s The Poseidon Adventure, the playing of Auld Lang’s Syne was a harbinger of doom: it was during the luxury ship SS Poseidon’s December 31 celebrations that a tidal wave capsized the boat. As she begins to sink, you can hear the recognisable tune ringing out.
Seventeen years later, the song played as one of cinema’s best-known couples got together. While many have heard of the famous “I’ll have what she’s having!” scene in When Harry Met Sally, the film’s charming climax is set against a cocktail-dressed crowd singing along to Auld Lang’s Syne. After Harry and Sally finally declare their love, Harry ponders the meaning of Auld Lang Syne, and they both decide that…
Tinseltown loves this song. Check out this montage devoted to the song appearing in movies during New Year’s Eve scenes:
6. “For Auld Lang Syne” means “for the sake of old times”.
Granted, you probably won’t care by this point in the evening, and it will certainly mark you out as a party pooper if you do correct your fellow revellers, but: the final line of the chorus isn’t “For the sake of Auld Lang Syne”. It’s just “For auld lang syne.” This is because, as mentioned above, Auld Lang Syne already means “for the sake of old times.” But it does fit pleasingly with the tune.
And just so you’ll be prepared, here are the lyrics:
Should auld acquaintance be forgot,
And never brought to mind?
Should auld acquaintance be forgot,
And auld lang syne!
For auld lang syne, my dear,
For auld lang syne.
We’ll tak a cup o’ kindness yet,
For auld lang syne.
And surely ye’ll be your pint stowp!
And surely I’ll be mine!
And we’ll tak a cup o’kindness yet,
For auld lang syne.
We twa hae run about the braes,
And pou’d the gowans fine;
But we’ve wander’d mony a weary fit,
Sin’ auld lang syne.
We twa hae paidl’d in the burn,
Frae morning sun till dine;
But seas between us braid hae roar’d
Sin’ auld lang syne.
And there’s a hand, my trusty fere!
And gie’s a hand o’ thine!
And we’ll tak a right gude-willie waught,
For auld lang syne.
No one appreciates champagne like they used to. The bubbly wine was created, accidentally, in England in the 16th century. The process was developed over the next two centuries, first to get the bubbles on a regular basis, then to create a bottle with the strength to contain the pressure of the carbon dioxide in the wine. Once the bottles stopped exploding, this treat became a favorite in the French courts. The French leaned to the sweeter sec and demi-sec varieties, while the English preferred the drier bruts. The wealthy were the only people that could afford it initially, turning it into a status symbol for extravagance and a rare treat for the working class. Champagne and all of its sparkling white wine compatriots have become much more common since the beginning of the 20th century, but the effervescence of the liquid and the pop of the cork kept the drink in celebratory circles.
New Year’s Eve is here, and champagne corks will be exploding for the evening. Most people will just enjoy the bubbles and the flavor out of either a toasting flute or a coupé. Experts and extreme lovers of champagne will drink it out of a white wine glass, which combines many qualities of the flute and coupé. This is a fine way to enjoy any sparkling wine, but it is not the only way. There are many cocktails over the years that have been developed with champagne as a co-star to other flavors being created. The cocktail, and your tastes, should dictate the type of champagne you choose to add. The list of champagne cocktails is a long, long one, so I have selected a handful that include spirits people usually have on hand or are easy to find.
BOURBON – Seelbach Cocktail
The Seelbach is named after the Louisville, Kentucky hotel it was created in. Most cocktails ask for a dash or two of bitters. This one calls for multiple dashes of two different bitters. They help balance out the sweetness of the champagne and the Cointreau (orange liqueur).
1 oz. bourbon
1/2 oz. Orange liqueur (Cointreau is what the recipe suggests)
7 dashes Angostura bitters
7 dashes Peychaud’s bitters
Pour the orange liqueur, bourbon, and bitters into a mixing glass over ice. Stir, and then strain into a champagne flute. Fill with champagne and enjoy.
RUM – Sparkling Rum Punch (courtesy of My Recipes)
There are two great reasons to go with a punch when it comes to rum. First, from a traditional standpoint, rum is very common in classic punch drinks. Rum and brandy were very popular libations in the heyday of the punch in the late 18th century through the middle of the 19th century. Second, having a punch cocktail at a party allows guests to help themselves to something delicious as they arrive.
2 c. fresh, low pulp orange juice
.5 c. orange liqueur
.5 c. dark rum (Belle of Dayton has a 1775 Colonial Reserve that looks perfect)
2 750 mL bottles of chilled champagne
Blend the orange juice, orange liqueur, and rum into a medium bowl. Place in the refrigerator to chill and allow the flavors to marry for an hour. Before guests arrive, move the mixture into a larger bowl and add the champagne. Serve chilled.
GIN – French 75
The 75 mm field gun the French used at the end of the 19th – beginning of the 20th century was a massive anti-personnel weapon. It delivered a variety of ammunition to the enemies of France, from shrapnel filled explosive shells to canisters of toxic gas. When Harry’s New York Bar in Paris blended gin and champagne into one glass, many said the cocktail had the same kick as this powerful weapon. Like the versatile weapon this is named after, it can be made with gin or cognac.
.5 oz. lemon juice (about half a lemon)
.5 oz. simple syrup (1:1 mixture of sugar and water)
1.5 oz. gin
3 oz. champagne
Combine the lemon juice, simple syrup, and gin in a mixing glass over ice. Shake, and strain into a champagne flute. Add the champagne and enjoy!
TEQUILA – Lime Sparkler (courtesy of She Knows)
This is something like the marriage of Jesse James and Sandra Bullock: you are not sure how it happened or why it worked, but it did. For a while, at least. Fortunately, liquors stay together for a longer time. The tequila-lime-sweet combination is a classic, and the champagne adds an extra burst of flavor.
1 oz. blanco (silver) tequila
.5 oz fresh squeezed lime juice
.5 oz. agave nectar (you can use simple syrup, but the nectar adds some richness)
Combine the lime juice, agave nectar, and tequila in a mixing glass with ice. Shake, and strain into a champagne flute. Fill with champagne, and serve.
BEER – Black Velvet
When Prince Albert of England passed away in 1861, the country went into mourning. His wife, Queen Victoria, was inconsolable, and mourned the loss the rest of her life. At the time of his death, everything was draped in black. Clever bartenders at the time poured some Guinness into the champagne served at royal events, giving it the same black covering the rest of the décor had. It did not, however, make the people who drank it sad.
Stout (Guinness is the traditional selection, but any will do)
Fill the champagne flute half way with champagne. GENTLY float the stout on top of the champagne. If you pour too quickly, the champagne will foam up and over the edge of the glass.
VODKA – Sparkling Cosmopolitan (courtesy of Inspired Taste)
There is a wide variety of cocktails that incorporate vodka and champagne. Vodka is neutral enough to just add some kick to the cocktail and allow any other flavor, usually fruity, to shine through. This is another champagne concoction that modifies a base cocktail by adding some sparkle.
1.5 oz. vodka (Buckeye Vodka fans, this one’s for you!)
.5 oz. orange liqueur
.5 oz. cranberry juice
.5 oz. fresh squeezed lime juice
Pour the vodka, orange liqueur, cranberry juice, and lime juice in a mixing glass. Shake well, and strain into a champagne flute. Fill with champagne, and serve.
Whether you are christening a boat or celebrating a major event, champagne’s traditional hold on the celebration market is far from over. There will always be a thrill when the cork pops out and the bubbles start to fly. Keep the cork flying to a minimum, though. Shooting someone’s eye out is not the best way to start the new year. For them or for you. Cheers!
There’s no doubt that a bottle of bubbly is the perfect go-to-libation to celebrate New Year. But how do you choose the right sparkling wine for your festivities? Probably the biggest factors are taste and budget. If budget is no object, Champagnes like Krug, Dom Perignon and Cristal come to mind. It’s rare to find a bottle of champagne for under $50.
Champagne is the name given to sparkling wines produced in the French region of Champagne. The name “champagne” is protected by law and can only be used by winemakers from that region. But Italy and Spain offer delicious (and less expensive) alternatives with their respective prosecco and cava. You can pick up a great prosecco or cave for under $20.
But what’s the difference between these three sparkling wines?
The major difference is in the process of fermentation (the “bubble making process”). Champagne goes through a second fermentation in a sealed bottle. For prosecco and cava, the second fermentation is done in a large vat, also known as the Charmat method. The three wines are also made from different grape varietals: Champagne from chardonnay, pinot noir and pinot meunier grapes; cava from macabeo, parellada and xarel-lo grapes and prosecco from glera grapes.
Each wine has different amounts of fizz, either frizzante or spumante. The easiest way to determine how much fizz your bubbly will have is to simply compare the corks. If the cork has a string attached to it, you’ll have light fizz (frizzante) and if you notice a wire – traditional for Champagne – then you’ll have heavy fizz (spumante).
And in general as far as taste, Champagne is rich and complex, while cava and prosecco are lighter and slightly fruitier. And the absolute best way to determine what you like is to just taste and that’s easy to do this week, as many of our local wine shops are hosting tastings. Here are two you won’t want to miss:
Sat, Dec 27th – Arrow Wine Tasting – 11am – 5pm
11am – 5pm – either store, casual drop in tasting, nominal cost per taste
Sun, Dec 29th – Dorothy Lane Market 4-6pm
For more wine events, be sure and check our MostMetro.com wine calendar.
New Year’s Day is fast approaching. That means a huge celebration of the year we just finished and a leaping off point for the year we are about to tackle. Major celebrations are equated with bringing out the bubbly. The corks are going to pop and champagne is going to flow. It is a lovely, crisp and effervescent drink on its own. It is also a great base for some delicious cocktails.
Champagne in a cocktail has been around for as long as champagne has been around. Here are five cocktails you can make for your guests to add a little more flavor to the mix.
Punch It Up
Punches are classics when it comes to cocktails; people would mix up huge batches for self-service at parties, meetings, and creating Constitutions. It is a simple, delicious way to get a cocktail into your guests’ hands as they walk in the door. Here is a concoction from Allrecipes that is typical of a punch recipe:
Champagne Punch (makes 35 4 oz. servings)
1 12 oz. can of cranberry juice concentrate
1 12 oz. can of pink lemonade concentrate
1 6 oz. can of limeade concentrate
1 bottle of chilled white wine
1 liter of soda water
2 bottles of chilled champagne
In a large punch bowl, combine all of the ingredients. Add a large block of ice to keep it all cold. Garnish with sliced lemons and limes.
Simple to make and delightful to drink. You can change the flavors to the taste of your guests, just mind the proportions.
Keep It Simple
People hear the word “cocktail” and think of something complex, yet elegant. Good cocktails can be just two or three ingredients mixed in the proper proportions. A Black Velvet can be made with ingredients you already have at the party!
Stout (Guinness is the traditional choice, but select your favorite)
In a glass, mix equal parts stout and champagne. It is just that simple. Just pour SLOWLY. Champagne fizzes a great deal when you add things to it.
Gotta Go Back In Time
Casablanca is one of my favorite movies of all time. Captain Renault spends a good deal of the movie ordering and consuming champagne cocktails. It is not a generic cocktail name, but something specific (and simple) to make.
1 sugar cube
4 dashes Angostura bitters
Put the sugar cube and bitters into a champagne flute or coupe. Pour the champagne over the other ingredients and garnish with a twist of lemon. Enjoy!
Before processed foods, sodas and easily accessible juices, sugar and bitters were very popular ingredients used to flavor drinks.
Show Off Your Skills
Here is a rare gem of a cocktail. It was created in Louisville in 1917, named after the hotel it was invented in, then lost until 1997 when it was printed in New Classic Cocktails. It is a vintage cocktail that has not caught on, and I have no idea why. It is delightful.
1 oz. bourbon
.5 oz. orange liqueur
7 dashes Angostura bitters
7 dashes Peychaud’s bitters
5 oz. champagne
Pour all the ingredients except for the champagne into a flute and stir. Add the champagne and give it a few more gentle stirs. You can use an orange twist as a garnish.
It takes a few more ingredients, but it is well worth it. Bitters last for a long time, so you can play with different cocktail and cooking combinations through the year.
I have been known to play with an ingredient or two. One of my favorite things to do as a bartender is make things up on the spot, using past recipes as a base to launch off of. This recipe is a result of that.
Ginger Spiced Champagne
1 oz. ginger liqueur
.5 oz. raspberry liqueur
1 oz. cranberry juice
Mix all of the ingredients except for the champagne in a champagne flute. Add the champagne and give it a gentle stir or two.
The ginger and cranberry add a little bite to the sweet champagne. It may take a few ingredients that you do not have around the house, but the end result is well worth it.
One thing to remember about using champagne with a cocktail is that the champagne should be the star. It is more than just a mixer; it adds sweetness and sparkle to whatever it is being mixed with. Of course, if there is any champagne on January 1st you can make mimosas. Happy New Year!
Are you ready for the last big party night of 2013? New Year’s Eve is fast approaching, and you get a chance to do a little more last minute shopping. This list is going to be different; before it was fighting your way through the mall at the last minute for some good deals and to get that one last present. This time you are hitting the liquor and grocery stores to make sure no one runs out of their favorite beverage at the big soiree. How much is enough? What are you going to need to keep the cocktails flowing and the champagne bubbling until 2014? Have no worries, we spent some time doing some leg work to provide you some useful tools. Some things to consider:
1. Set up some expectations for the party. Is it BYOB? Will you be providing beer and wine? If people come in knowing a little bit about what to expect, they can be prepared for the evening. They’ll be enjoying what you are providing, or bringing the special beers, wines, or liquors they enjoy.
2. How many guests? This is the biggest thing you need to consider. This will help set up all of the other items you need to get ready rather nicely. A head count, even an approximate one, will help you buy the proper quantities of liquor, beer, wine, and mixers you are going to need for the party. When you go out any buy supplies, you always want to buy for a few more guests than you think you will have. You never know when someone is going to bring a friend, maybe three.
3. What type of guests? If this is a family affair, you need to make sure you have a wide range of beverages, and not all of them should be alcoholic. Having soda, juices, and water is a good idea for any party, but you should make sure you increase the amount you buy when the kids are over. You may even consider making a few special mocktails for them, so they are not limited to just sodas. That may also involve buying a few special syrups, which are easiest to find in any place they sell coffee or coffee supplies. Da Vinci has an excellent collection of syrups.
4. What do they like to drink? There are plenty of charts out there that will tell you how much liquor to buy when you are throwing a party. And they all give an excellent idea of how much is a good amount. What many do not tell you is that you also need cater it to the people that are coming over. If my family comes down to visit me from Cleveland, I make sure I have a bottle of Jim Beam and a bottle of Buckeye Vodka handy. I also make sure there is a six pack of quality beer in the house. Having a great deal of any particular type of beverage that no one likes, or that is not part of another cocktail, is a bad idea. You are not going to need nearly as much gin and tequila as you will need rum, vodka and wines.
5. Plan your bar. There are plenty of ways you could get your bar ready. You could go for the basics, and only provide beer and wine for your guests, and invite them to bring any special liquor that they may want to enjoy. You could create a theme, and have drinks that all relate to that specific theme. You can also be very ambitious, and shoot for a full bar (see the link to the chart above). No matter what sort of bar you have planned, don’t forget the proper mixers and garnishes, and make sure you have plenty of them. The one thing you do not want to run out of is the main attraction. Even if you are expecting people to bring their own, you want a good selection of juices and sodas for them to mix their drinks with, as well as plenty of ice to keep it all cool. Juices and sodas are also perfect for designated drivers, non-drinkers, and children.
6. Have a cocktail ready to go. Making something simple and pre-mixed to offer guests as they come in is a great idea to make them feel welcomed. You can do a punch, so people can serve themselves while you are still welcoming guests. You can also have a simple bar set up that people can help themselves at; liquors, mixers, ice, and a few recipes. If you plan on bar tending for the night (or have someone to bar tend for you), have a simple drink menu available for people to choose from.
7. Keep an eye on your guests. People will hit the bar pretty hard when they first get there. Most guests will have a couple drinks in the first hour or so, then one drink per hour after that during the party. You are going to want to spend the first couple hours making sure that the bar stays well stocked with beer, wine, liquor, mixers, and ice. Towards the end of the night, you are going to want to make sure that your guests are not drunk. Talk with them before they go, to make sure their words are not slurring and they have the ability to focus. Hand them something to see how they reach for it. Is it a strong, direct grab or is it wavering, like the person is trying to find it? If they start getting loud or out of control during the party, make sure you cut them off. It is not comfortable, and it is best that you enlist the help of other guests to make sure their drinking is reduced. And if they are drunk, make sure they are not driving home, or you can get them a ride. Having guest bedrooms is ideal, but you can also call a taxi service.
It is very possible that you are going to one of the multitude of events on December 31st in the area. Have a lovely time, but make sure you have a designated driver or the number for a cab company handy. If the party is at your house, make your check list and head out to get your party supplies ready. After all, we don’t want a repeat of Christmas Eve, do we? Cheers!
Champagne is a beverage that we bring out only at special celebrations. It was the French royalty at the beginning of the 18th century that popularized the trend of drinking this sparkling beverage. It became perceived (with marketing help from the grape growers in the Champagne region of France) as a drink of the affluent, so the people of the middle and working classes only would drink it for special occasions. Even though champagne and other sparkling wines have become fairly easy to find and purchase at a modest price, it is still something we associate with infrequent celebrations and special events. We see it when sports teams win championships, when couples get married, maybe when someone smashes a bottle of it to christen a boat, and of course, New Year’s Eve. People sip it straight out of a flute or a coupe if they are feeling a little more vintage vibe. What you do not see much of is people mixing it into a cocktail.
A mimosa at breakfast is typically the extent of people’s experience with a champagne based cocktail. Possibly a bellini for brunch or a light lunch drink. There are so many more cocktails you can make with champagne as the base, playing off the general sweetness and effervescence of it. The one thing you always want to keep in mind: champagne is very carbonated. Take care when you are mixing the ingredients together. Also, champagne is a sparkling wine specific to the Champagne region of France. It belongs to the larger category of sparkling white wines where you will find cava (Spain), prosecco (Italy), and sekt (Germany). For the purposes of the recipes, I am going to use what the original source calls for. You can use other sparkling wines, but the taste will vary accordingly.
Champagne Cocktails 101
Here are a few cocktails you can make with champagne and common liquors, or other mixers you may have at your party.
1.5 oz. peach schnapps
4-6 oz. prosecco
Pour the peach schnapps into a flute, and then add champagne. Stir gently, and garnish with a peach slice.
Before all of you bartenders and other cocktail experts leap upon me, a traditional bellini is made with white peach puree, not peach schnapps. If you can find the ripe peaches in the store, or premade peach puree, substitute that for the peach schnapps. I have even
seen this recipe called a Dirty Bellini.
2 oz. orange juice
.25 oz orange liqueur (triple sec, Grand Marnier, etc.)
4-6 oz. champagne
Pour the orange juice into the flute, and then add champagne. The orange liqueur is added last, as a float, and is optional if you do not have it available. It will also not be bad to have on New Year’s Day.
Stout (Guinness is the traditional choice)
Add equal parts stout and champagne into a pilsner glass. It is a bigger trick that you might think. I will usually put the champagne in first, and then add the stout VERY slowly, keeping a close eye on the bubbling of the champagne. When Prince Albert passed away, the whole country went into mourning with Queen Victoria. Even the champagne, with the help from Guinness, was black with sorrow.
Champagne Cocktails 201
Very popular, you may need to purchase a few specialty ingredients, or make a few extra preparations for these cocktails.
.5 oz Crème de cassis
6 oz. champagne
Pour a standard pour of champagne in a flute and add the crème de cassis. Crème de cassis is a black currant flavored liqueur. A kir can also be made in a similar fashion, substituting a dry white wine for the champagne.
Sugar cube soaked in Angostura bitters (2 dashes of bitters should do)
6 oz. champagne
Splash of cognac (optional)
Place the sugar cube in the bottom of the flute. Pour the champagne over the cube, allowing the sugar and bitters to dissolve. The cognac float at the end is more popular in England than it is here. This is another notable vintage cocktail, something you will see mentioned in more than a few black and white movies. Talkies, as the kids call them.
3 oz. cranberry juice
1 oz. orange liqueur
3 oz. champagne
Pour the cranberry juice and orange liqueur into a flute and stir together. Add the champagne and enjoy. It is seasonal, festive, and delicious.
Champagne Cocktails 301
These are going to take liqueurs that are a little more obscure or expensive, and much more preparation.
They may be a little less known generally, but have a place in cocktail history.
Death in the Afternoon
1 oz. absinthe or Pernod
5 oz. champagne
Pour the absinthe into a flute, and then add champagne. Absinthe balances out the sweet champagne with a hint of wormwood and licorice flavors. Ernest Hemmingway, who is credited with the creation of the drink, also suggests in the recipe to enjoy three to five in the afternoon. This probably explains quite a bit about his work.
1 oz. gin
.5 oz. lemon juice
1.5 tsp. simple syrup
4 oz. champagne
In a mixing glass, combine the gin, lemon juice, and simple syrup. Shake it, and strain the contents into a Collins glass over ice. Top it off with the champagne and gently stir it. Garnish with a cherry and an orange slice. If you are not a fan of gin, you can substitute it with cognac. This cocktail got its name because it was said it felt like you were hit with a French 75mm field gun, a staple of the French army during World War I and the first piece of modern artillery. Boom.
1.5 oz. bourbon
.5 oz. orange liqueur
7 dashes Angostura bitters
7 dashes Peychaud bitters
4 oz. champagne
Mix the bourbon, bitters, and orange liqueur briefly over ice, and strain into a flute. Top off the mixture with champagne. It was created at the Seelbach Hotel in Louisville just before Prohibition hit, and the original recipe for this cocktail was lost. It was found recently and brought back to life, with a shocking amount of bitters that offer some balance to the sweetness of the champagne, bourbon, and orange.
You know champagne is going to be in the mix on December 31st. With a little more planning and a few more purchases, you can have a wide range of cocktails available that can be made with that single ingredient. Of course, there is nothing wrong with just enjoying it as it comes out of the bottle. If you enjoy a little too much of it (since you will not be driving, right?), we have a few remedies for the hangover on January 1st.
Have a wonderful and safe New Year’s Eve, and a prosperous 2013.
For many the start of a new year is all about making a fresh start. For others it’s a time of tradition. Either way, why not start your year with some of these foods considered to bring good luck and prosperity for the new year. Here’s a round up of some of the best know food traditions:
Black Eyed Peas– The peas, since they swell when cooked, symbolize prosperity.
Hoppin’ John— A traditional southern New Year’s dish —black eyed peas and ham hocks. An old saying goes, “Eat peas on New Year’s day to have plenty of everything the rest of the year.”
Grapes – consume 12 at midnight. Each grape represents a different month, so if the 3rd
grape is a bit sour, March might be a rocky month. This tradition hails from Spain in 1909 by grape growers who were trying to create a market for left over grapes.
Noodles– In Asia, eating long noodles is believed to bring a long life. The New Year’s Day tradition has the person eating the noodle without breaking it until it is all in your mouth.
Seafood – In Japan, herring roe is consumed for fertility, shrimp for long life,
and dried sardines for a good harvest
Donuts – The Dutch love to eat a donut on New Year’s Day because they believe that the circular food item symbolizes the full circle of life.
Greens – their leaves look like folded money, and are thus symbolic of economic fortune. The tradition implies that the more kale, cabbage, collards and chard you eat, the larger your fortunes will be.
Pork– pigs symbolize progress & its rich fat content signifies wealth and prosperity. Roast suckling pig is served for New Year’s in Cuba, Spain, Portugal, Hungary, and Austria and Austrians are known to decorate the table with miniature pigs made of marzipan.
Pomegranates – are eaten in Turkey and other Mediterranean countries for luck in the new year. It is symbolic of abundance and fertility.progress & its rich fat content signifies wealth and prosperity. Roast suckling pig is served for New Year’s in Cuba, Spain, Portugal, Hungary, and Austria and Austrians are known to decorate the table with miniature pigs made of marzipan.
Citrus– In China, oranges and tangerines are placed on the table for the New Years meal. This could be because “orange” and “tangerine” sound very much like “wealth” and “luck” in the Chinese language.
Cakes– Round shaped cakes and breads are eaten all over the world on New Years day. In most countries, a coin or a trinket is hidden inside the cake. The recipient to get that slice is said to have good fortune all year long.
Lobster– they move backwards and could therefore lead to setbacks
Chicken– they scratch for food so those who eat poultry will “scratch” for food all year.
Winged fowl– because good luck could fly away!
White foods – The Chinese avoid eggs, cheese, and tofu, because white is the color of death.
Wishing you a happy and healthy new year!
This is an update of a story was originally published on 12/30/2010.
Looking for a fun way to ring in the new year? From ice skating to dinner and drink specials, numerous events will be held downtown on New Year’s Eve and New Year’s Day. Below is a list of some highlights.
More information on what’s happening downtown during the holiday season, a complete list of downtown events, a dining guide, parking map, directions and more can be found on Downtown Dayton Partnership’s website, www.downtowndayton.org. Follow the Downtown Dayton Partnership on Facebook to keep up with downtown events and news. Download the Find It Downtown mobile search tool for smartphones at http://mobile.downtowndayton.org.
Club Masque, 34 N. Jefferson St., 937-228-2582
7 p.m. to 2:30 a.m.
Featuring special New Year’s Eve packages, which include reserved seating, free drinks and party favors. Call for cost.
Dayton Woman’s Club, 225 N. Ludlow St., 937-228-1124
Serving an elegant New Year’s Eve dinner. Business casual attire and reservations strongly encouraged.
De’Lish, 139 N. Main St., 937-461-2233
9 p.m. to 2 a.m.
Hosting live entertainment, complimentary hors d’oeuvres and drink specials. Call for cost.
Dublin Pub, 300 Wayne Ave., 937-224-7822
7 p.m. to 2:30 a.m.
Celebrate with two champagne toasts: one at 7 p.m., the time of New Year’s Eve in Dublin, and again at midnight.
Jay’s Seafood, 225 E. Sixth St., 937-222-2892
10 p.m. to 1 a.m.
Live music by Puzzle of Light. Free admission.
MJ’s Café, 119 E. Third St., 937-223-3259
10 p.m. to 2:30 a.m.
Show at 10 p.m., followed by a champagne toast and balloon drop at midnight with cash prizes. $5 cover.
Olive, an urban dive, 416 E. Third St., 937-222-3483
5 to 8 p.m.
Taking dinner reservations for New Year’s Eve. On New Year’s Day, the restaurant will be open from 11 a.m. to 3 p.m. for a “Recovery Brunch,” featuring Olive’s full lunch and brunch menus, as well as pork and sauerkraut.
Practice Yoga, 504 E. Fifth St., 937-321-7676
New Year’s Day, 7 to 8:30 p.m.
Ring in the New Year with an all-levels Vinyasa yoga class and Yoga Nidra (deep relaxation) on New Year’s Day. Cost is $12; members may use class passes.
Oregon Express, 336 E. Fifth. St., 937-223-9205
9 p.m. to 2:30 a.m.
New Year’s Eve Party with Donnie Rose & the Steel Horse Ramblers, The Simple Truth, Paradigm Shift, and DJ Masterkid. $3 cover.
RiverScape MetroPark, 111 E. Monument Ave., 937-278-2607
11 a.m. to 10 p.m.
Listen to fun family music, have your picture taken and wear party favors while skating. Admission is $7 and includes the use of ice skates. RiverScape also will be open on New Year’s Day from 1 to 8 p.m.
Schuster Performing Arts Center, Second and Main streets, 937-228-3630
The Dayton Philharmonic presents Viennafest, a replicated performance of the Vienna Philharmonic’s classic New Year’s concert. Several dancers from the Dayton Ballet and a singer from the Dayton Opera also will take part in the performance. Enjoy complimentary champagne during intermission and a balloon drop at the concert’s close. Tickets are $8 to $60.
Spaghetti Warehouse, 36 W. Fifth St., 937-461-3913
Join Mayhem & Mystery for a special New Year’s Eve presentation of its holiday production, Christmas Pageant Crisis. $25.95 includes dinner and performance. Call for reservations.
Trolley Stop, 530 E. Fifth St., 937-461-1101
Live music by Skilless Villians, an appetizer bar and champagne toast. Buy tickets in advance to guarantee a seat and glass of champagne. Call for cost.
Wiley’s Comedy Club, 101 Pine St., 937-224-JOKE
7:30 p.m. show and 9:30 p.m. party
New Year’s Eve show featuring Pat Goodwin. Party includes snacks before the show, party favors, champagne toast at midnight, and an after-midnight buffet featuring sandwiches from Subway and Milano’s, wings from BW3 and Fricker’s, and Cousin Vinny’s pepperoni pizza. $15 for show; $41 for party.