7 Signature Cocktail Ideas For New Year’s

Thinking about drinking and/or serving something special for New Year’s Eve? Take a look at these cocktail recipes from bars and restaurants in the Boston area.

I shot these videos as part of the Drink of the Week video series I created for the Boston Globe and Boston.com.

They are arranged here so that you can quickly scan them and I highlighted (in parentheses, next to each title) the main alcohol used so you can quickly find a vodka, gin, bourbon, tequila, or rum-based concoction.

Go ahead: choose your poison wisely.

1.) The Bohemian (Gin)

(Above: Monica Alvarez showed us how to make the Bohemian Cocktail when she was a bartender at the Beat Hotel in Harvard Square in 2014.)

Feeling a little tired from Christmas? Here’s a cocktail to wake you up: The Bohemian.

Here’s the recipe:

2.) The Hendrick’s Cooler (Gin)

(Above: Regan Hartley showed us how to make the Hendrick’s Cooler when she was a bartender at The Place in Boston.)

Here’s an easy recipe to make a special drink for New Year’s Eve. All you need is gin and a liqueur called, Pavan, which offers flavors of grapes and orange blossoms. You can also add a little bit of simple syrup and a squirt of lemon to round out the flavors.

Here’s the recipe:

3.) The Street Art Cocktail (Tequila)

(Above: Dan Lynch showed us how to make The Street Art Cocktail when he was a bartender at The Liquid Art House in Boston.)

This tequila cocktail recipe is a little complicated but worth it, if you’re up to the task. It requires one egg white and some Creme de Violette. And you have to shake it twice in a cocktail shaker: once without ice to blend in the egg white and once with ice so you can serve it chilled.

Here’s the recipe:

The Street Art Cocktail

December 27, 2018

Print This

By: Mark Micheli

Ingredients

• Egg white, 1
• Simple Syrup, 1/2 oz
• Creme de Violette, 1/2 oz
• Fresh lime juice, 3/4 oz
• Tequila, Dulce Vida

Directions

• Step 1 Crack an egg white into a cocktail shaker without ice.
• Step 2 Next, add the simple syrup, Creme de Violette, fresh lime juice, and tequila. Shake once without ice.
• Step 3 Add ice to cocktail shaker and shake it a second time.
• Step 4 Double-strain it into a coupe glass and wait a few seconds for the egg white to settle on top.
• Step 5 Once the egg white settles on top, put several drops of bitters ontop. Take a toothpick and create a design with the bitters.

4.) Gronked and Goosed (Vodka)

(Above: Jasmine showed us how to make the Gronked and Goosed cocktail when she was a bartender at Jerry Remy’s bar in Boston.)

This drink is all about name dropping. It’s named after the Patriot’s football star Rob Gronkowski and was created in a bar named after a former Red Sox player turned commentator, Jerry Remy. However, that bar is now called Tony C’s, after former Red Sox player Tony Conigliaro.

Confused? This vodka drink may help.

Here’s the recipe:

Gronked and Goosed

December 27, 2018

Print This

By: Mark Micheli

Ingredients

• Fresh lime, 1 cut into quarters
• Cointreau cherries, 3
• Fresh mint sprig
• Grey Goose Cherry Vodka, 1 1/2 oz.
• Ginger Beer, a splash

Directions

• Step 1 Put lime quarters in a tall glass. Add Cointreau cherries and muddle it in the glass.
• Step 2 Add fresh mint, ice, vodka, and shake it up.
• Step 3 Top it off with ginger beer and serve.

5.) The Farmer’s Son (Vodka)

(Above: Colin Kiley showed us how to make The Farmer’s Son cocktail when he was a bartender at Puritan & Company in Cambridge, Mass.)

This cocktail requires a couple of special ingredients: Pimm’s, which is an English gin-based liqueur with bitter herbs, and Chartreuse, a French liqueur made by monks since the 18th century. Both are mixed with vodka and some cucumber slices.

Here’s the recipe:

The Farmer's Son

December 27, 2018

Print This

By: Mark Micheli

Ingredients

• Pimm's liqueur, one shot
• Vodka, one shot
• Lemon juice, about 1/4 cup
• Chartreuse, one shot
• Cucumber slices, 3

Directions

• Step 1 Add Pimm’s, vodka, lemon juice, Chartreuse, and two cucumber slices to a cocktail shaker.
• Step 2 Add ice and shake until well blended and cold.
• Step 3 Strain into a glass and garnish with the remaining cucumber slice.

6.) The Thai Cocktail (Rum and Vodka)

(Above: Laura showed us how to make the Thai Cocktail when she was a bartender at the Cuchi Cuchi restaurant in Cambridge, Mass. in 2014.)

With basil, cocoanut rum, vodka, and cava, this drink from Cuchi Cuchi, a Spanish restaurant in Cambridge, Mass., packs a punch. We’re not even sure if Charo can handle it.

Here’s the recipe:

The Thai Cocktail

December 27, 2018

Print This

By: Mark Micheli

Ingredients

• Fresh basil, several leaves
• Lemon grass several sprigs
• Simple syrup, one shot
• Cocoanut rum (Malibu), one shot
• Vodka, two shots
• Lemon Juice, splash
• Cava, splash

Directions

• Step 1 Put basil, lemongrass, simple syrup and ice in a glass and muddle it good.
• Step 2 Add rum, vodka and lemon juice. Shake until well blended and cold.
• Step 3 Pour into a glass and top with some Cava. Garnish with a single basil leaf.

7.) The Green Line Extension (Bourbon)

(Above: Paulo Pereira showed us how to make the Green Line Extension when he was the beverage director at The Brass Union in Somerville, Mass.)

If you have a bottle of Chartreuse from making The Farmer’s Son cocktail (above) and you have some coupe glasses from making the Street Art Cocktail (above), you should be all set to make this concoction, named after a subway project in the Boston area.

Here’s the recipe:

The Green Line Extension

December 27, 2018

Print This

By: Mark Micheli

Ingredients

• Brown sugar cube, 1
• Bitters, several dashes
• Bourbon, 1 3/4 oz.
• Brandy, 1 oz.
• Chartreuse, 1/2 oz.

Directions

• Step 1 Chill a coupe glass by putting ice in it and setting it aside.
• Step 2 Put sugar cube and bitters in a cocktail pitcher and muddle it into a paste.
• Step 3 Add the bourbon, brandy, and Chartreuse. Add ice and stir well.
• Step 4 Discard ice from coupe glass and strain mixture into it.