We're close to ringing in 2026, and it's sure to be a big night for bars and restaurants.
If you need some inspiration for your New Year's Eve menus, we've rounded up some festive cocktails!
Lambrusco Punch
Ingredients (Serves 12):
25 fl oz Riunite Lambrusco, chilled
25 fl oz pomegranate juice
8.5 fl oz triple sec
25 fl oz vodka
1 whole orange
2 cups pomegranate seeds
1 cup granulated sugar
Directions:
For the garnish:
- Slice the orange into thin rounds, then quarters.
- Place orange quarters and pomegranate seeds evenly in a large ice-cube tray.
- Fill with water and freeze for 3–4 hours. Makes ~12 cubes.
For the cocktail:
- Make simple syrup: combine sugar and 1 cup water in a saucepan over medium heat until dissolved. Let cool. Store in the fridge for up to 1 month.
- In a large bowl, mix pomegranate juice, triple sec, vodka, and ¼ cup simple syrup. Chill for at least 1 hour.
- In a punch bowl, add the ice cubes with pomegranate seeds and orange, pour in the chilled mixture, and top with Riunite Lambrusco. Stir gently and serve.
Mint Gimlet
Ingredients:
2 oz. NOLET’S Silver Gin
1 oz. fresh squeezed Lime Juice
0.25 oz. Mint Simple Syrup*
2 or 3 Mint Leaves
Mint Simple Syrup:
1.5 cups Granulated Sugar
1 cup Water
1.5 cups of Fresh Mint Leaves & Stems
1 Glass Jar
Directions:
For the mint simple syrup:
- Place mint stems and leaves in a jar.
- Bring water to a boil.
- Add sugar, reduce heat, and stir until completely dissolved. Remove from heat and pour over mint to steep. Refrigerate when cool, and once refrigerated a couple of hours, discard the mint. Keeps for several weeks.
For the cocktail:
- In a shaker, bruise (don’t muddle) the mint leaves gently.
- Add ice, gin, lime juice, and simple syrup.
- Shake vigorously and strain into a coupe or other small cocktail glass.
- Garnish with a mint leaf.
'Tis The Spritzer
Ingredients:
2 oz. Tres Agaves Reposado Tequila
1 oz. Fresh Squeezed Blood Orange Juice
0.5 oz Aperol
Champagne
Cranberries (Garnish)
Directions:
- Add ingredients in a shaker with ice.
- Shake for five seconds, then strain into a Collins glass.
- Top with Champagne and a few cranberries for garnish.
Elderflower Rose 75
Ingredients:
1.5 oz Empress 1908 Elderflower Rose Gin
.75 oz Fresh Lemon Juice
.5 oz Simple Syrup
Sparkling Wine
Garnish: Orange Twist
Directions:
Shake on ice, fine strain into a chilled flute, top with sparkling wine.
Garnish with an orange twist.
Pistachio Orgeat Punch Mocktail
Ingredients:
1 oz Monin Pistachio Syrup
2 oz cranberry juice
1/4 oz apple cider vinegar
1/4 oz fresh lemon juice
1/4 oz fresh orange juice
Top with: 2 oz ginger ale
Garnish: Mint sprig, Pistachio nuts (chopped), Orange wedge
Directions:
- Combine ingredients in an ice-filled shaker in order listed, except sparkling beverage.
- Cap and shake vigorously.
- Pour into serving glass.
- Top with sparkling beverage, garnish, and serve.
Jingle Juice
Ingredients:
2 oz Chicas Divertidas Reposado
.75 cranberry syrup
1 cup 100% Cranberry Juice
1 cup of sugar
.75 oz lemon juice
Garnish: Rosemary sprig
Directions:
For the cranberry syrup:
Combine cranberry juice and sugar.
For the cocktail:
Combine ingredients into a shaker with ice and shake vigorously for 7-10 seconds.
Strain straight up into a coupe and garnish with a sprig of rosemary.
Stir until the sugar dissolves and store in the fridge for up to 2 weeks.
FLX Guaro Fizz
Ingredients:
1 oz. Bacan Guaro 29
½ oz. Fresh lime juice
½ oz. Simple syrup or agave nectar
Dr. Konstantin Frank Brut Sparkling Wine
Directions:
- Combine Bacan, lime and simple syrup in a flute and stir.
- Top with Dr. Frank Brut.
- Garnish with lime twist or fresh mint.
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