Friday Foodday: New Year's Eve

Happy last Friday of 2011! I wish you a safe and happy weekend. Today is a special Friday Foodday with specialty cocktails!

Champagne Punch
c/o Food Network

Ingredients

• 1 can (20-ounce) crushed pineapple in heavy syrup
• 1 cup fresh lemon juice
• 1 cup maraschino cherry juice
• 1 cup dark rum
• 1/2 cup brandy
• 1 bottle (750 ml) chilled inexpensive brut Champagne

Directions

In a large punch bowl or pitcher, stir pineapple, lemon juice, cherry juice, rum, and brandy to blend. Refrigerate for 30 minutes. Add Champagne just before serving. 

Cranberry Champagne Cocktail

c/o Ali in the Valley 

Ingredients

•     1-ounce cranberry juice (sweetened)
•     1 wedge lime
•     Champagne or sparkling wine
•     Cranberries (fresh or frozen)

Directions
In a chilled Champagne flute add cranberry juice and a squeeze of lime. Top off the glass with Champagne. Garnish with 3 or 4 cranberries.







  
Pear Champagne Cocktail
c/o Goodbooze

Ingredients
Chilled champagne
Pear Brandy
Fresh pear, chopped (remove the skin first, if you like, but we don’t)
Turbinado (raw) sugar

Directions
Drop a few pieces of pear into the bottom of a champagne flute and sprinkle some sugar over the top. Let sit for a few minutes while the sugar softens, then pour 1 ounce of pear brandy over the pear. Allow to macerate for 15 minutes, then top with chilled champagne.