Start 2014 in Style

For some of us New Year’s Eve can be the least favourite event in the celebration calendar. All the glitz and glamour can ring false, with forced gaiety heralding the end of a well earned break from work, as well as the morning after the night before ... well, enough said! 

Renowned three Michelin-starred chef, Fernand Point, is reputed to have downed a full magnum of champagne before breakfast, every day, and whilst I might not be recommending that as the antidote to New Year celebrations, on New Year’s Day, along with my constant resolve to get it off to the best possible start, I usually gather with friends for lunch, and a champagne cocktail or two; hair of the dog and all that. Research has shown that sparkling drinks carry the alcohol faster into your blood stream, so go careful on the quantities. 

Aside from its festive associations, champagne conjures up a feeling of sophistication and elegance, brightening even the greyest of winter days. Purists would say it would be a sacrilege to use the likes of Krug or Cristal, but I’m of the opinion, that any recipe is only as good as the ingredients you use.

So, this month here are a few of my favourite cocktails made from my favourite tipple; mouth watering creations worth trying, some with a novel twist, to keep your guests guessing. Do I see a party game coming on?

Firstly, the ultimate classic Champagne Cocktail, made by first soaking a sugar cube with Angostura bitters, adding 20ml. of cognac, and topping it up with your favourite champagne, adding a twist of orange or lemon peel if the fancy takes you. 

My personal favourite is the Bellini. Just one sip transports me immediately back to Harry’s Bar in Venice, where it was invented in the 1930s or 40s, depending on who you  believe. Easy on the budget, it should be made with 2 parts dry Prosecco (real champagne itself can be too harsh), to one part fresh white peach puree (or juice, obtainable from good stores). To emulate the original recipe add a dash, no more, of framboise to give a cheerful, rosy pink glow to both the glass, and your cheeks.

Don’t be put off by the rather violent blue/green shade of the next one on my list. Ritz Fizz is concocted with the unlikely combination of a dash each of amaretto, blue curacao and lemon juice, topped up with champagne, and a jolly sprig of mint on top to chase away the cobwebs.

Still feeling under the weather, and your guests not knowing ‘For Whom the Bell Tolls’?  Then cure all with Death in the Afternoon, by adding 20ml.of absinthe to your glass of champagne, and if suitably into Hemingway, then follow the advice given in his book of the same name and ‘drink 3-5 of these slowly’. 

Were it not for the possibility of legal action, I'd be recommending a spot of 'sabring' as a suitable sporting activity, but if it didn't go according to plan it could bring your New Year to a rather premature end. It’s at this point I feel it would be prudent to add my own disclaimer - don’t blame me if you get more than you bargained for, but do have the best possible start to 2014, in every way.