38 Ways To Eat & Drink Your Bubbly This New Year’s Eve

By Dianna Muscari

Published December 29, 2016, updated June 9, 2020

PREP 30 minutes
COOK 30 minutes
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Add a little sparkle to your New Year’s Eve and beyond with this list of 38 food and drink recipes made with champagne, prosecco and cider!

38 Ways to Eat and Drink Bubbly. Add a little sparkle to your New Year's Eve and beyond with this list of 38 food and drink recipes made with champagne, prosecco and cider!

I swear to you I was just putting our Christmas tree away… at the end of 2015. And now, here we are, peering into the dawn of 2017. It is completely true {albeit extremely cliche} that the older you get, the faster the years fly by.

I know many people can’t usher out 2016 fast enough {believe me, it had its ugly moments} but for the most part, this year treated me well. While I spent many, many hours in prayer for our country, our world and humanity in general brought on by some of the things that I hope not to relive in the new year, there were also a multitude of blessings. I traveled more than ever before. Felt like I finally got into somewhat of a groove with work-at-home-mom gig. {Some days, anyway.} Challenged myself in many ways that gave me more confidence and greater appreciation for those around me.

It was a year of learning and growing. And eating. Let’s never forget eating.

Whether your year was one you’d like to celebrate or one you’d rather forget, why don’t we raise a glass and welcome 2017 with a toast?

Champagne is probably one of the most popular beverages for New Years toasts… but it’s actually not one of my favorites. I almost always get a nearly instantaneous headache when I drink straight up champers. But since there’s something about a special occasion that calls for a sparkling cocktail, who am I to argue with the masses? With the help of some talented friends, I’ve gathered some of the best bubbly recipes on the internet that go beyond a glass of the good stuff. {And in true Dianna fashion, I’ve also organized them by cocktail type for your convenience.}

The cocktails {and bites!} in this collection contain champagne, sparkling wine, prosecco or cider and are perfectly festive ways to ring in a new year {or, you know, a new week. I’m not judging.}

You can still enjoy your “champagne” even if you don’t drink by making my Champagne Flute Cut-Out Cookies; you’ll find the recipe below. You won’t have a buzz or a hangover, but you may have a sugar high!

May your only “pain” be CHAMPAGNE in 2017, my friends! Cheers!

Champagne Cut Out Cookies

You can still enjoy your “champagne” even if you don’t drink by making my Champagne Flute Cut-Out Cookies.
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Course Dessert
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 24 cookies
Author Dianna Muscari

Ingredients  

  • 2 sticks unsalted butter softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • ½ teaspoon salt

For Royal Icing:

  • 2 tablespoons meringue powder {sold at specialty stores or the baking section of craft stores}
  • Approximately ¼ cup water plus extra for thinning
  • 3 cups confectioners’ sugar sifted
  • 1 teaspoon light corn syrup
  • 1 teaspoon extract of your choice {remember that extract that is not clear will affect the color}

Instructions 

  • In the bowl of a stand mixer, cream together butter and sugar for about 3 minutes, or until pale and fluffy.
  • Add egg and beat until fully incorporated. Add vanilla extract and mix to combine.
  • In a medium bowl, whisk together flour and salt.
  • Slowly add flour mixture with {with the mixer on low speed as not to find yourself in a dust cloud!} until the dough just comes together and pulls away from the bowl. Do not over-mix.
  • Divide dough in half. Place each half on a sheet of plastic wrap; shape into a disc. flattening it slighly.
  • Place another sheet of plastic wrap on top of the ball of dough. Using a rolling pin, roll out the dough to about ¼ inch thickness.
  • Chill the dough in the refrigerator for about 30 minutes or until a bit more firm and easier to handle.
  • Preheat oven to 350 degrees. Prepare 2 baking pans by lining with parchment or a silicone baking mat. Set aside.
  • Remove dough from refrigerator. Using desired cookie cutters, cut out cookie shapes and place on prepared baking sheets. Leaving 1 to 1 ½ inches between cookies. {They shouldn't spread much.}
  • Bake for 10 to 12 minutes. The bottom edges of the cookies should just start to turn golden. {Try not to over-brown!}

For Royal Icing:

  • In the bowl of a mixer, beat together meringue powder and ¼ cup water until foamy.
  • Slowly add confectioners’ sugar, one cup at a time. {Make sure to turn the mixer speed down or you’ll be covered!} Beat until stiff, about 3-5 minutes. The color will change to an opaque bright white.
  • Add corn syrup and extract and mix until combined.
  • This icing will be very thick. In this form, it is good for scooping into a piping bag with a thin tip and outlining the designs on your cookies. In order to “fill” {or flood} the cookies, you will need to add water to the thick icing {about a tablespoon at a time} until it reaches a drizzling consistency.
  • Once it reaches the desired consistency, you can use the thinned icing to fill or flood the cookies. If you are adding any embellishments such as sprinkles or edible pearls, this is the time to do it.
  • Let the cookies dry. {I like to leave them overnight to ensure they’re fully dry.}
  • Package them up and wow your guests!

Dianna's Tips

Cookies adapted from Sweetapolita
Royal Icing adapted from Bake at 350

Drink Your Bubbles

Mimosas & Bellinis

Brunch Sangria Mimosas:

Blood Orange Pomegranate Mimosas:

Cranberry Orange Mimosas:

Sage and Grapefruit Mimosa: 

Thyme Blood Orange Mimosas:

Grapefruit Lime Mimosas:

Cranberry Ginger Bellini:

Apricot Ginger Bellini:

Strawberry Sorbet Bellini:

Caramel Apple Bellini:

 Punches

Cranberry Cider Champagne Punch:

Apple Ginger Punch (With Bourbon):

Blood Orange Champagne Punch:

Sangrias

Sparkling Apple Cider Sangria:

Easy White Peach Sangria:

Rose Sangria:

Spritzers

Sparkling Elderflower Pomegranate Spritzers:

Sparkling Cranberry Aperol Spritz:

Classics & Other Cocktails

Kir Royale:

Chambord Kir Royale:

Blueberry Mojito Royale:

Pomegranate French 75:

Bourbon & Honey French 75:

Blackberry Champagne Float:

Raspberry & Champagne Tommy’s Margarita:

Lavender Champagne Cocktail:

Cider, Champagne & Whiskey Cocktail:

Pomegranate Prosecco Cocktail:

Serendipity Cocktail:

Christmas Pear Champagne Cocktail:

Eat Your Bubbles

Champagne Roast Chicken with Grapes & Shallots:

Champagne-Pear Crepes:

Pink Champagne Cake:

Champagne Bundt Cake:

Champagne & Vanilla Bean Cake:

Strawberry Champagne Granita:

Champagne Jello Shots:

10 comments

  • Leah
    9 years ago Reply

    Thanks for including our Pomegranate French 75! These all look like amazing recipes! I can’t wait to celebrate the New Year!

  • Molly @ Spices in My DNA
    9 years ago Reply

    Such a great roundup! I just realized the photo you used for my Blood Orange Pomegranate Mimosas isn’t my photo. I’m guessing you got mixed up with another recipe..if you could switch it to one of my photos from the post that would be great! Happy New Year!

    • A
      thekitchenprep
      9 years ago Reply

      Oh no! Yes, I must have mixed it up, there were a lot to keep track of! Will fix it ASAP, thanks for letting me know. Happy New Year!

  • My Kitchen Love
    9 years ago Reply

    Love your cookies! And those tags are so fun. Thanks for including me in this festive and fun roundup. Cheers and Happy New Year!

    • A
      thekitchenprep
      9 years ago Reply

      You’re so welcome! Thanks for adding to the fun! Hope you have a wonderful New Year!

  • Julie | Bunsen Burner Bakery
    9 years ago Reply

    Such a great roundup – thanks for including my cranberry cider champagne punch. I love how colorful all the drinks are. Your cookies are adorable – so perfect for NYE!

    • A
      thekitchenprep
      9 years ago Reply

      Thank you, Julie! Your punch looks fantastic, thanks so much for sharing the recipe! Have a fantastic New Year!

  • Sharon
    9 years ago Reply

    Omg these are the cutest cookies! Well done! And I love all the other treats on this post. Those mojitos look to die for! Thanks for sharing my sangria recipe!!

    • A
      thekitchenprep
      9 years ago Reply

      Thanks, Sharon! And thank you for adding to the bubbliness with your recipe!

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Welcome!

Hi, I’m Dianna! I share elevated yet easy recipes and effortless entertaining ideas that help you cook with confidence and host with joy. Around here, fresh ingredients, thoughtful details, and warm hospitality make every meal feel special. I’m so glad you’re here!

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