Let’s just admit right now that this is how your night will start. Your friends will walk into your immaculately clean home. Your look will be polished, a tray of champagne cocktails in hand. Everyone will politely laugh and compliment each other. No one will touch the food.
By the time the clock strikes midnight, there will be crumpled napkins and crumbs everywhere. People will be shoving what’s left of the bacon wrapped scallops and vegan burger sliders into their mouths. Shirt tails will be untucked, ties loosened. Lavender ricotta will be on the corner of your date’s mouth. Some guy will be drinking straight from the bottle of champagne. You’ll probably be in your jam jams.
So we can all predict what your party is going to be like. It’s a familiar story. So why not throw something in the mix to make things a little more interesting. And by ‘mix’ I mean cocktail mix. And by ‘something’, I mean jalapeños.
I had an amazing, spicy, jalapeño margarita from Clocktower, a local cocktail bar here in Toronto, . They sold me forever on the spicy cocktail. So I decided to make a variation of the classic “bee’s knees” cocktail (honey, gin, and lemon) but with the same heat idea, jalapeño.
When I hopped over to the liquor store, perusing through the gin section, a small, light pink bottle caught my eye. It was a rose and rose hips infused gin liqueur. SOLD! All there was left to figure out was if this rose/jalapeño thing would work. And my friend, it did.
It worked real well.
To make this cocktail perfect for NYE, I topped it off with a little champagne. More specifically, rosé champagne.
Because rosé all day.
Champagne Cocktails Forever?
First you will notice the floral nose and effervescence. As the champagne cocktail lingers on your tongue the sweet, tangy body fills your mouth with a vivid citrus punch. And then, just at the very end, a finish that is just the tiniest bit spicy. A heat that brings it all together and leaves you wanting more (but not too much). This cocktail is like a margarita and gin fizz got together and had a baby.
It’s fancy. It’s vivid. It’s far from typical.
We all know how your night will end.
With these spicy rose gin and champagne cocktails, at least it will begin in a little more unsuspecting way.
Happy New Year from Pop Kitchen!
(And party responsibly.)
Looking for a great mocktail to serve your designated drivers and non-drinkers? I just came across this great recipe for a Pear Ginger Fizz by Tending the Table. Maybe even throw in a little jalapeño!
When you whip these cocktails together (to wash down bacon wrapped scallops, mini earl grey crepes with lavender ricotta, and vegan burger sliders, of course!) let me know! Rate the recipe and share your thoughts and questions in the comments below. Use the hashtag #popkitchen when you post recipes you’ve made on Instagram and tag @stacyfeyersalo. I’ll share my favorite photos on Pop Kitchen’s account.
- 1 Tbsp + 1 tsp honey
- 1½ tsp hot water
- A thin slice (1/4 inch) of jalapeño, plus more for garnish
- 2 oz Rose Gin Liqueur
- 2 oz fresh lemon juice
- 3 oz sparkling rosé or champagne
- Ice cubes
- Cocktail shaker (or mason jar)
- Lemon twist
- Champagne flutes
- Make the honey syrup by combining the honey and hot water.
- With 4 large ice cubes, combine honey syrup, jalapeño, rose gin, and lemon juice into a cocktail shaker or mason jar with lid. Shake until cold, about 1 minute.
- Strain ice and divide the cocktail between two champagne flutes.
- Top with sparking rosé (not too much, it will overflow). Garnish with a jalapeño slice and lemon twist.