6 Cocktails to Ring in 2016

Sophisticated cocktail culture is a delicious trend that shows no signs of slowing in 2016. Here are six must-have cocktails to serve at your New Year’s party:

Le Fizz
Floral and fruity with a refreshing effervescent finish, the Grey Goose Le Fizz is a crisp, elegant drink perfect for toasting the new year.

1 1/2 parts Grey Goose Vodka
1 part St-Germain elderflower liquer
3/4 parts fresh lime juice
2 parts soda

Combine all ingredients except soda with ice in a shaker. Shake for 20 seconds. Pour into a flute and top with cold soda.

Classic MartiniDirty Martini
2 parts Grey Goose Vodka
1/2 part Martini Dry Vermouth
Lemon zest
1/2 part Mediterranean olive brine

Add all ingredients to a mixing glass with ice and stir. Fine strain into a martini cocktail glass and garnish with Mediterranean olives.

Pear in Mind
1 1/2 parts Grey Goose Vodka
1 1/2 parts cranberry juice
1/2 part clove and pear syrup
lemon and orange zests

Combine all ingredients in a cocktail shaker with ice and shake. Strain over an ice-filled rocks glass. Garnish with an Anjou pear slice. For the clove and pear syrup: Bring 1 cup of water to a boil, then stir in 1 cup of sugar. Remove from heat and add a thinly sliced Anjou pear and 1 tablespoon whole cloves. Let cool and refrigerate overnight. Remove pear and cloves before bottling or serving.

Still Dawn
1 3/4 parts Grey Goose Vodka
1 part fresh grapefruit juice
1/2 part fresh lemon juice
1/2 part simply syrup
3 basil leaves

Combine the first 4 ingredients in a cocktail shaker. Tear the basil leaves, drop them in the shaker, add ice and shake for 10 seconds. Fine-strain into a chilled coupe glass. Float a fresh basil leaf on top of the drink.

Hibiscus Punch
A festive bowl to bring a crowd together

750 ml Grey Goose Vodka
1 litre fresh pomegranate juice
4 1/2 oz Hibiscus syrup
4 oz fresh squeezed orange juice
1 1/2 oz freshly squeezed lemon juice
355 ml ginger ale
Lemon zest
Raspberries for garnish

Add all ingredients to a punch bowl and stir well. Garnish with lemon zest and raspberries. Stir well before serving into glasses filled with ice. For Hibiscus syrup:

In a saucepan combine 2 cups sugar and 1 cup hibiscus tea. Add 1 1/2 tablespoons whole cloves, the zest of one lemon and one cinnamon stick. Boil for 10 minutes, remove from heat and let steep for 1 hour. Strain through a fine mesh or cheesecloth.

This is a sponsored post paid for by our advertising partners. For more gifts, recipes and holiday entertaining ideas visit spiritbygreygoose.com

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