For the past few years, we’ve been in bed well before midnight on New Year’s Eve. Geoff doesn’t really like to go out, and there’s usually not enough action around our house to keep me up that late. We know it’s midnight when we hear fire crackers exploding throughout the neighborhood. We say happy new year to each other, then roll over and go back to sleep. But this year, we’re having friends over, so I guess I better plan on staying up a bit later.
Champagne is a requirement for New Year’s Eve. My shameful secret is that I don’t actually like plain champagne all that much. I do, however, adore a champagne cocktail, especially of the fruity variety. You can add almost anything fruity to sparkling wine and it will be awesome. Cranberry is a good place to start, but this New Year’s Eve, I wanted to experiment with something a bit more exotic.
A while back, somebody left a bottle of dragon fruit rum at our house, and it was delightful. I combined that with some lychee syrup to make an Oriental champagne cocktail to give your New Year’s Eve a Far Eastern feel. Adorn each glass with a whole lychee and sparkle on.
I hope you have someone to kiss and a glass of something sparkly in your hand to ring in the New Year. It’s gonna be awesome!
- 1 ounce dragon fruit rum
- 1 tablespoon lychee syrup, from can
- 4 ounces sparkling wine
- 1 whole lychee, for garnish
- Gently stir together rum and syrup in a champagne glass. Top up with sparkling wine and add lychee to the bottom of the glass for garnish. Cheers!
- All ingredients should be chilled