Chinese Champagne Cocktails for the New Year

Chinese Champagne Cocktails for the New Year
Asian Pear Champagne Cocktail

Ingredients:
Champagne
1 asian pear, plus another for decoration if desired
2½ inch piece of fresh ginger
3/4 cup of water
1 cup of sugar
  1. First make a pear syrup. Peel, core, and slice the pear. Peel and roughly slice the ginger. Bring the water and sugar to a boil. Then add the ginger and pear slices. Simmer for 5 minutes, then strain.

  2. Then place 1 tablespoon of the syrup in the bottom of each glass and fill the rest with champagne.

  3. Slice the second pear right before serving and place a slice in the center of each glass.


Lychee Champagne Cocktail

Ingredients:
1 can of lychees (found in most Asian grocery stores)
Lychee liquor (found in most liquor stores)
Champagne
  1. Open and drain the can of lychees and add one to the bottom of each glass.

  2. Then add one shot of lychee liquor to each glass.

  3. Fill the remaining glass with champagne.


Tangerine Champagne Cocktail

Ingredients:
1 tangerine
Sake (found in most liquor stores)
Tangerine liqueur (found in most liquor stores - you can also use orange as well)
Champagne
  1. Peel the tangerine and break it into segments. Place one or two segments in the bottom of each glass.

  2. Then add one shot of sake into each glass.

  3. Then add one shot of the tangerine liqueur.

  4. Then fill the remaining glass with champagne.


Jade Champagne Cocktail
This is called the jade simply because of it’s nice green color. It is also great to serve on St. Patrick’s Day as well.

Ingredients:
Midori
Champagne
  1. Add one tablespoon of Midori to the bottom of each glass.

  2. Then fill the remaining glass with champagne.


Five Spice Champagne Cocktail

Ingredients:
Champagne
2½ inch piece of fresh ginger
¾ cup water
1 cup white sugar
1 star anise plus more for decoration
2 cloves
3 fennel seeds
1 small cinnamon stick

  1. First make the syrup. Peel and roughly slice the ginger. Bring the water and sugar to a boil. Then add the ginger, star anise, cloves, and fennel. Simmer for 5 minutes, then strain.

  2. Then place 2 teaspoons of the syrup in the bottom of each glass and fill the rest with champagne.

  3. Add a star anise. It will float on the top. Make sure it’s not the one that was boiled because that one will sink.




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