New Year’s Eve 1951

Written By Al Culliton

Call me old-fashioned, but I love Champagne for New Year’s. Is there anything more classic? Though I do really like Collins-esque Champagne cocktails like the French 75 (especially the Cognac-based kind), a stirred, spirituous base topped with bubbles is more my speed. This one is somehow wintry and tropical all at once, and ever-so-festive.

INGREDIENTS

1½ oz. Old Tom gin
¼ oz. Benedictine
¼ oz. pineapple syrup
3 dashes Angostura bitters
3 dashes chocolate bitters
Absinthe, for spritzing glass (optional)
2 oz. Champagne or other dry sparkling wine, to top
Orange peel, for garnish

ABV LEVEL

Combine gin, Bénédictine, pineapple syrup, and bitters in a mixing glass. Fill mixing glass three-quarters full with ice. Stir for 20 seconds. If using, spritz coupe or Nick & Nora glass with absinthe. Strain into coupe/Nick & Nora. Top with about 2 oz. Champagne. Express the oils from an orange peel over surface of the drink; garnish with peel or discard.

 
Al Culliton
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