{"id":7388,"date":"2025-12-09T19:00:00","date_gmt":"2025-12-09T22:00:00","guid":{"rendered":"https:\/\/euamoonatal.com\/?p=7388"},"modified":"2026-10-15T19:57:23","modified_gmt":"2026-10-15T22:57:23","slug":"five-sparkling-wine-cocktails-for-new-years-eve","status":"publish","type":"post","link":"https:\/\/euamoonatal.com\/en\/five-sparkling-wine-cocktails-for-new-years-eve\/","title":{"rendered":"Five Sparkling Wine Cocktails for New Year&#8217;s Eve"},"content":{"rendered":"<html><body><p class=\"summarization\"><strong>These five New Year\u2019s Eve sparkling wine cocktails are easy festive variations on familiar drinks. Find measured ingredients, simple methods, fruit and spice ideas, alcohol-free alternatives and serving tips to help keep the bubbles lively.<\/strong><\/p>\n<p><strong>Sparkling wine cocktails<\/strong> bring colour and flavour to a New Year\u2019s Eve toast. The five recipes below are home variations, with options for different tastes. Alcoholic versions are for adults; offer clearly labelled alcohol-free drinks alongside them.<\/p>\n<p><\/p>\n<h2>Why choose sparkling wine cocktails for New Year\u2019s Eve?<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/festive-sparkling-wine-cocktails-with-fruit-garnishes-7388-1.webp\" alt=\"Festive sparkling wine cocktails with fruit garnishes\" title=\"Festive sparkling wine cocktails with fruit garnishes\"><\/p>\n<p><strong>New Year\u2019s Eve sparkling wine cocktails<\/strong> combine festive bubbles with straightforward fruit, liqueur and syrup mixtures.<\/p>\n<p><strong>What makes them useful for entertaining?<\/strong><\/p>\n<ul>\n<li><strong>A festive feel:<\/strong> bubbles make a simple drink feel ready for a celebration.<\/li>\n<li><strong>Versatility:<\/strong> sparkling wine works with fruit, liqueurs, herbs and spices, giving you plenty of flavour combinations.<\/li>\n<li><strong>Quick assembly:<\/strong> many versions only need measuring, gentle mixing and serving once their bases are ready.<\/li>\n<li><strong>Colourful presentation:<\/strong> different glasses and garnishes make the drinks attractive on the table.<\/li>\n<li><strong>Measure the alcohol:<\/strong> adding juice or sparkling water dilutes a drink but does not remove alcohol already poured. A mixture of <strong>one part liqueur to three parts sparkling wine<\/strong> is still an alcoholic cocktail, not a low-alcohol option.<\/li>\n<li><strong>A choice for guests:<\/strong> offer dry or sweeter styles, plus an alcohol-free version made with sparkling water and alcohol-free flavourings.<\/li>\n<li><strong>Food pairings:<\/strong> choose citrus-led drinks for savoury nibbles and fruitier versions to accompany desserts, according to taste.<\/li>\n<\/ul>\n<p><strong>Practical tips for the evening<\/strong><\/p>\n<ol>\n<li><strong>Serve well chilled:<\/strong> keep bottles in an ice bucket until you need them.<\/li>\n<li><strong>Prepare the bases ahead:<\/strong> make fruit pur\u00e9es and syrups, cool as needed and refrigerate in clean covered containers; add sparkling wine at serving time.<\/li>\n<li><strong>Choose suitable frozen fruit:<\/strong> use only fruit labelled ready to eat without cooking. Follow any cooking instructions on frozen berries; do not put those berries straight into a drink.<\/li>\n<li><strong>Choose the glass:<\/strong> use a flute for a tall sparkling presentation or a coupe for a wider, more aromatic serve. Leave room for foam and garnish.<\/li>\n<li><strong>Check the measures:<\/strong> one part cordial or liqueur to two or three parts wine is a starting point for some mixtures, not a universal rule. Concentrated syrups may need much less.<\/li>\n<li><strong>Label alcohol-free drinks:<\/strong> check every ingredient and keep these servings clearly identifiable.<\/li>\n<li><strong>Offer water and food:<\/strong> make both readily available and avoid topping up glasses without asking. Neither food nor water removes alcohol already consumed.<\/li>\n<\/ol>\n<p>A little preparation makes it easier to serve attractive drinks without rushing and to offer a suitable choice to each guest.<\/p>\n<h2>Choosing sparkling wine, equipment and flavourings<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/unbranded-sparkling-wine-bottles-fruit-and-cocktail-equipment-7388-2.webp\" alt=\"Unbranded sparkling wine bottles fruit and cocktail equipment\" title=\"Unbranded sparkling wine bottles fruit and cocktail equipment\"><\/p>\n<p>Pick your wine and additions together, then measure a small trial serving before preparing drinks for guests.<\/p>\n<p><strong>Sparkling wine styles<\/strong><\/p>\n<ul>\n<li><strong>Extra brut or brut:<\/strong> dry styles that can work well with citrus, bitters and floral liqueurs.<\/li>\n<li><strong>Demi-sec or sweeter styles:<\/strong> an option for sweeter fruit cocktails. Taste before adding syrup, particularly with peach pur\u00e9e or orange liqueur.<\/li>\n<li><strong>Ros\u00e9:<\/strong> try it with berries, raspberry syrup or mint. Flavour and sweetness vary between bottles.<\/li>\n<li><strong>Blanc de blancs:<\/strong> a white-grape sparkling style to try with subtle additions such as flavoured tonic or citrus bitters; check the bottle\u2019s sweetness rather than assuming it is dry.<\/li>\n<li><strong>Alcohol-free choices:<\/strong> use sparkling water or a sparkling alternative labelled 0.0%, together with alcohol-free fruit concentrates and syrups.<\/li>\n<\/ul>\n<p><strong>Useful equipment<\/strong><\/p>\n<ul>\n<li><strong>Ice bucket:<\/strong> to keep bottles chilled until the toast.<\/li>\n<li><strong>Flutes and coupes:<\/strong> choose glasses with enough capacity for the measured drink and a little headroom.<\/li>\n<li><strong>Cocktail shaker:<\/strong> for still juice, pur\u00e9e or syrup bases only. Never shake sparkling wine or other carbonated ingredients; add them afterwards.<\/li>\n<li><strong>Jigger:<\/strong> a measure helps keep the balance and serving size consistent.<\/li>\n<li><strong>Bar spoon and strainer:<\/strong> for gentle stirring and removing pulp where desired.<\/li>\n<li><strong>Fine sieve:<\/strong> useful for smooth pur\u00e9es and strained juice.<\/li>\n<li><strong>Muddler:<\/strong> press herbs or fruit gently rather than crushing them excessively.<\/li>\n<\/ul>\n<p><strong>Flavouring ideas by style<\/strong><\/p>\n<p><strong>For dry sparkling wines<\/strong><\/p>\n<ul>\n<li><strong>30\u201345 ml orange or elderflower liqueur<\/strong> \u2014 these liqueurs contain sugar, even with dry wine. Alternatively, try 30 ml green apple juice instead of the liqueur; the wine still contains alcohol.<\/li>\n<li><strong>15 ml lemon juice<\/strong> \u2014 lime juice is an alternative.<\/li>\n<li><strong>A few drops of citrus bitters<\/strong> \u2014 optional; check their alcohol content when making an alcohol-free drink.<\/li>\n<li><strong>Lemon peel<\/strong> \u2014 twist it over the glass to release its aromatic oils.<\/li>\n<\/ul>\n<p><strong>For demi-sec and sweeter sparkling wines<\/strong><\/p>\n<ul>\n<li><strong>30\u201345 ml peach or passion fruit pur\u00e9e<\/strong> \u2014 mango pur\u00e9e is another option.<\/li>\n<li><strong>15\u201320 ml orange liqueur or sweet vermouth<\/strong> \u2014 these add sweetness as well as alcohol; use less if you prefer a drier result.<\/li>\n<li><strong>Mint or basil leaves<\/strong> \u2014 lightly press to release their aroma.<\/li>\n<li><strong>Thin peach slices for garnish<\/strong><\/li>\n<\/ul>\n<p><strong>For sparkling ros\u00e9<\/strong><\/p>\n<ul>\n<li><strong>20\u201330 ml raspberry syrup or grenadine<\/strong> \u2014 or strained strawberry pur\u00e9e. Start with less if your syrup is very concentrated.<\/li>\n<li><strong>10\u201315 ml lemon juice<\/strong> \u2014 to balance sweetness.<\/li>\n<li><strong>Blackberries or raspberries<\/strong> \u2014 use washed fresh berries, or frozen berries suitable for eating without cooking.<\/li>\n<li><strong>Mint sprigs<\/strong> \u2014 for a fresh aroma.<\/li>\n<\/ul>\n<p><strong>For alcohol-free versions<\/strong><\/p>\n<ul>\n<li><strong>60\u201390 ml sparkling water<\/strong> \u2014 kombucha is not an automatic alcohol-free substitute; check the product rather than assuming it contains no alcohol.<\/li>\n<li><strong>30 ml orange, apple or berry concentrate<\/strong> \u2014 adjust for the strength of the product.<\/li>\n<li><strong>Sugar syrup or alcohol-free elderflower cordial<\/strong> \u2014 add to taste.<\/li>\n<li><strong>Fresh fruit garnish<\/strong><\/li>\n<\/ul>\n<p><strong>Ratios and quick tips<\/strong><\/p>\n<ol>\n<li><strong>A starting ratio:<\/strong> one part juice or pur\u00e9e to three parts sparkling wine can be useful for experimenting. Liqueurs and concentrated syrups need separate tasting and measuring.<\/li>\n<li><strong>Add bubbles last:<\/strong> pour in the sparkling wine just before serving.<\/li>\n<li><strong>Try a small serving:<\/strong> check the balance before scaling up for guests.<\/li>\n<li><strong>Note your changes:<\/strong> record substitutions and measures so you can repeat a favourite combination.<\/li>\n<\/ol>\n<h2>Five cocktail recipes: ingredients, methods and variations<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/five-fruit-and-spice-sparkling-cocktails-on-a-festive-bar-7388-3.webp\" alt=\"Five fruit and spice sparkling cocktails on a festive bar\" title=\"Five fruit and spice sparkling cocktails on a festive bar\"><\/p>\n<p><strong>Festive mimosa<\/strong><\/p>\n<p><strong>Festive mimosa ingredients<\/strong><\/p>\n<ul>\n<li><strong>90\u2013120 ml chilled brut sparkling wine<\/strong> \u2014 for example, a dry prosecco or cava.<\/li>\n<li><strong>45\u201360 ml strained fresh orange juice<\/strong> \u2014 or tangerine juice for a different citrus flavour.<\/li>\n<li><strong>1 orange slice<\/strong> \u2014 to garnish.<\/li>\n<li><strong>Frozen fruit, optional<\/strong> \u2014 only if suitable for eating without cooking.<\/li>\n<\/ul>\n<p><strong>How to make a festive mimosa<\/strong><\/p>\n<ol>\n<li><strong>Chill the glass:<\/strong> refrigerate it or fill it with ice, then discard the ice before serving.<\/li>\n<li><strong>Add the juice:<\/strong> pour 45\u201360 ml orange juice into the glass.<\/li>\n<li><strong>Add the wine:<\/strong> slowly pour in 90\u2013120 ml chilled sparkling wine, tilting the glass to limit foaming.<\/li>\n<li><strong>Stir gently if needed:<\/strong> one gentle turn with a bar spoon is enough.<\/li>\n<li><strong>Garnish:<\/strong> add an orange slice or suitable ready-to-eat frozen fruit and serve.<\/li>\n<\/ol>\n<p><strong>Festive mimosa variations<\/strong><\/p>\n<ul>\n<li><strong>Ros\u00e9 mimosa:<\/strong> use sparkling ros\u00e9 and blood orange juice.<\/li>\n<li><strong>Elderflower mimosa:<\/strong> add 10\u201315 ml elderflower liqueur for a floral variation.<\/li>\n<li><strong>Alcohol-free version:<\/strong> replace the wine with sparkling water and use lightly diluted fruit concentrate if desired. Omit all liqueurs.<\/li>\n<\/ul>\n<p><strong>Citrus kir royale variation<\/strong><\/p>\n<p><strong>Citrus kir royale ingredients<\/strong><\/p>\n<ul>\n<li><strong>90\u2013120 ml chilled brut sparkling wine<\/strong> \u2014 or demi-sec for a sweeter variation.<\/li>\n<li><strong>15\u201320 ml cr\u00e8me de cassis<\/strong> \u2014 raspberry liqueur gives a different berry variation.<\/li>\n<li><strong>Finely grated lemon zest<\/strong> \u2014 for aroma.<\/li>\n<li><strong>1 raspberry<\/strong> \u2014 to garnish.<\/li>\n<\/ul>\n<p><strong>How to make a citrus kir royale<\/strong><\/p>\n<ol>\n<li><strong>Measure the liqueur:<\/strong> pour 15\u201320 ml cr\u00e8me de cassis into a flute.<\/li>\n<li><strong>Add the wine:<\/strong> slowly pour in 90\u2013120 ml chilled sparkling wine.<\/li>\n<li><strong>Add citrus aroma:<\/strong> grate a little washed lemon peel over the glass, avoiding the white pith.<\/li>\n<li><strong>Garnish:<\/strong> add a raspberry and serve.<\/li>\n<\/ol>\n<p><strong>Citrus kir royale variations<\/strong><\/p>\n<ul>\n<li><strong>Herbal variation:<\/strong> add a small thyme or basil sprig.<\/li>\n<li><strong>Orange variation:<\/strong> replace the cassis with 15 ml orange cura\u00e7ao for a different sparkling cocktail.<\/li>\n<li><strong>Alcohol-free version:<\/strong> replace the liqueur with blackcurrant syrup and the wine with sparkling water.<\/li>\n<\/ul>\n<p><strong>Peach and mint bellini variation<\/strong><\/p>\n<p><strong>Peach and mint bellini ingredients<\/strong><\/p>\n<ul>\n<li><strong>60 ml ripe peach pur\u00e9e<\/strong> \u2014 or mango pur\u00e9e for a different fruit version.<\/li>\n<li><strong>120\u2013150 ml chilled demi-sec sparkling wine<\/strong> \u2014 or prosecco, checking the label for your preferred sweetness.<\/li>\n<li><strong>2\u20133 mint leaves<\/strong> \u2014 lightly pressed.<\/li>\n<li><strong>Thin peach slices<\/strong> \u2014 to garnish.<\/li>\n<\/ul>\n<p><strong>How to make a peach and mint bellini<\/strong><\/p>\n<ol>\n<li><strong>Prepare the pur\u00e9e:<\/strong> blend peeled, stoned ripe peaches; sieve if you prefer a smoother texture.<\/li>\n<li><strong>Press the mint:<\/strong> lightly bruise the leaves without grinding them.<\/li>\n<li><strong>Measure the pur\u00e9e:<\/strong> put 60 ml into a coupe or flute large enough for the finished drink.<\/li>\n<li><strong>Add the wine:<\/strong> slowly pour in 120\u2013150 ml chilled sparkling wine, stirring gently if needed.<\/li>\n<li><strong>Garnish:<\/strong> add a peach slice and mint sprig.<\/li>\n<\/ol>\n<p><strong>Bellini variations<\/strong><\/p>\n<ul>\n<li><strong>Tropical variation:<\/strong> mix a little passion fruit pur\u00e9e into the peach.<\/li>\n<li><strong>Less sweet:<\/strong> choose brut wine and use less pur\u00e9e.<\/li>\n<li><strong>Alcohol-free version:<\/strong> combine peach pur\u00e9e with sparkling water and ice instead of wine.<\/li>\n<\/ul>\n<p><strong>Berry ros\u00e9 spritz<\/strong><\/p>\n<p><strong>Berry ros\u00e9 spritz ingredients<\/strong><\/p>\n<ul>\n<li><strong>90\u2013120 ml chilled sparkling ros\u00e9<\/strong><\/li>\n<li><strong>30 ml chilled sparkling water<\/strong> \u2014 or light tonic for a more bitter flavour.<\/li>\n<li><strong>20\u201330 ml raspberry syrup<\/strong> \u2014 or strained strawberry pur\u00e9e.<\/li>\n<li><strong>Blackberries or raspberries<\/strong> \u2014 fresh and washed, or frozen and labelled ready to eat without cooking.<\/li>\n<li><strong>1 mint sprig<\/strong> \u2014 to garnish.<\/li>\n<\/ul>\n<p><strong>How to make a berry ros\u00e9 spritz<\/strong><\/p>\n<ol>\n<li><strong>Add the syrup:<\/strong> pour 20\u201330 ml raspberry syrup into a large glass.<\/li>\n<li><strong>Add the berries:<\/strong> use a few washed fresh berries or suitable ready-to-eat frozen berries.<\/li>\n<li><strong>Pour in the wine:<\/strong> gently add 90\u2013120 ml chilled sparkling ros\u00e9.<\/li>\n<li><strong>Top with sparkling water:<\/strong> add 30 ml and stir gently.<\/li>\n<li><strong>Finish:<\/strong> garnish with mint and, if desired, a curl of lemon peel.<\/li>\n<\/ol>\n<p><strong>Berry ros\u00e9 spritz variations<\/strong><\/p>\n<ul>\n<li><strong>Citrus spritz:<\/strong> add 15 ml lemon juice for extra sharpness.<\/li>\n<li><strong>Drier spritz:<\/strong> use brut ros\u00e9 and less syrup.<\/li>\n<li><strong>Alcohol-free version:<\/strong> replace the wine with sparkling water and alcohol-free pink grape juice, keeping the syrup.<\/li>\n<\/ul>\n<p><strong>Sparkling wine with orange liqueur and spice<\/strong><\/p>\n<p><strong>Orange and spice cocktail ingredients<\/strong><\/p>\n<ul>\n<li><strong>90\u2013120 ml chilled brut sparkling wine<\/strong><\/li>\n<li><strong>20\u201330 ml orange liqueur, such as Cointreau or triple sec<\/strong> \u2014 choose a liqueur with a known alcohol strength.<\/li>\n<li><strong>10\u201315 ml cinnamon and star anise syrup<\/strong> \u2014 see the method below.<\/li>\n<li><strong>Orange peel and optional culinary star anise<\/strong> \u2014 for presentation; remove the whole spice before drinking.<\/li>\n<\/ul>\n<p><strong>How to make the orange and spice cocktail<\/strong><\/p>\n<ol>\n<li><strong>Make the syrup if needed:<\/strong> simmer 100 ml water, 100 g sugar, 1 cinnamon stick and 1 culinary star anise for about 5 minutes. Strain out the spices and cool. This makes more than one serving.<\/li>\n<li><strong>Measure the liqueur:<\/strong> pour 20\u201330 ml orange liqueur into a glass.<\/li>\n<li><strong>Add the syrup:<\/strong> measure in 10\u201315 ml cooled spiced syrup.<\/li>\n<li><strong>Add the wine:<\/strong> slowly pour in 90\u2013120 ml chilled sparkling wine.<\/li>\n<li><strong>Garnish:<\/strong> twist orange peel over the glass and add it. A whole star anise is optional decoration, not something to swallow.<\/li>\n<\/ol>\n<p><strong>Orange and spice cocktail variations<\/strong><\/p>\n<ul>\n<li><strong>More orange flavour:<\/strong> use 30 ml liqueur and less syrup; this also increases the alcohol compared with the 20 ml version.<\/li>\n<li><strong>Winter spice:<\/strong> try a clove and cinnamon syrup, straining out the whole spices before use.<\/li>\n<li><strong>Alcohol-free version:<\/strong> replace the liqueur with 20\u201330 ml chilled concentrated orange tea, and replace all the wine with sparkling water.<\/li>\n<\/ul>\n<h2>Festive mimosa: detailed method<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/orange-mimosa-with-a-citrus-garnish-7388-4.webp\" alt=\"Orange mimosa with a citrus garnish\" title=\"Orange mimosa with a citrus garnish\"><\/p>\n<p>For one <strong>festive mimosa<\/strong>, gather:<\/p>\n<ul>\n<li><strong>90\u2013120 ml well-chilled brut sparkling wine<\/strong> \u2014 dry prosecco or cava are suitable options.<\/li>\n<li><strong>45\u201360 ml strained fresh orange juice<\/strong> \u2014 or tangerine juice for a different citrus flavour.<\/li>\n<li><strong>1 orange slice<\/strong> \u2014 to garnish.<\/li>\n<li><strong>Frozen fruit, optional<\/strong> \u2014 for example, grapes or raspberries labelled suitable for eating without cooking.<\/li>\n<li><strong>10\u201315 ml elderflower liqueur, optional<\/strong> \u2014 for a floral note; use sugar syrup instead if you only want added sweetness.<\/li>\n<\/ul>\n<p><strong>How to make a festive mimosa<\/strong><\/p>\n<ol>\n<li><strong>Chill the glass:<\/strong> refrigerate it or fill with ice, then discard the ice before use.<\/li>\n<li><strong>Measure the juice:<\/strong> pour 45\u201360 ml fresh orange juice into the glass.<\/li>\n<li><strong>Add the optional liqueur:<\/strong> measure in 10\u201315 ml elderflower liqueur before the wine.<\/li>\n<li><strong>Add the wine:<\/strong> tilt the glass and slowly pour in 90\u2013120 ml chilled sparkling wine.<\/li>\n<li><strong>Stir lightly:<\/strong> give it one gentle turn with a bar spoon if needed, avoiding vigorous stirring.<\/li>\n<li><strong>Garnish and serve:<\/strong> add the orange slice or suitable frozen fruit and serve immediately.<\/li>\n<\/ol>\n<p><strong>Easy variations<\/strong><\/p>\n<ul>\n<li><strong>Ros\u00e9 mimosa:<\/strong> use sparkling ros\u00e9 and blood orange juice.<\/li>\n<li><strong>Floral mimosa:<\/strong> use 10 ml elderflower liqueur for a gentle floral note.<\/li>\n<li><strong>Alcohol-free version:<\/strong> replace the wine with sparkling water or a sparkling alternative labelled 0.0%, using the same measure. Omit the elderflower liqueur or replace it with alcohol-free cordial to taste.<\/li>\n<\/ul>\n<h2>Citrus kir royale: detailed method<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/ruby-pink-kir-royale-variation-with-raspberry-and-lemon-7388-5.webp\" alt=\"Ruby pink kir royale variation with raspberry and lemon\" title=\"Ruby pink kir royale variation with raspberry and lemon\"><\/p>\n<p>Gather the following ingredients for this <strong>citrus kir royale variation<\/strong>.<\/p>\n<p><strong>Citrus kir royale ingredients<\/strong><\/p>\n<ul>\n<li><strong>90\u2013120 ml well-chilled brut sparkling wine<\/strong> \u2014 dry prosecco or cava can be used for this variation.<\/li>\n<li><strong>15\u201320 ml cr\u00e8me de cassis<\/strong> \u2014 or raspberry liqueur. Alternatively, use 15 ml blackcurrant syrup, noting that the wine still contains alcohol.<\/li>\n<li><strong>1 teaspoon finely grated lemon zest<\/strong> \u2014 or orange zest, avoiding the bitter white pith.<\/li>\n<li><strong>1 raspberry<\/strong> \u2014 or a blackberry or maraschino cherry.<\/li>\n<li><strong>Ice, optional<\/strong> \u2014 for chilling the glass, rather than adding to the finished drink.<\/li>\n<li><strong>Alcohol-free version:<\/strong> replace both the wine and liqueur with 90\u2013120 ml sparkling water and 15\u201320 ml alcohol-free blackcurrant syrup or fruit concentrate.<\/li>\n<\/ul>\n<p><strong>How to make a citrus kir royale<\/strong><\/p>\n<ol>\n<li><strong>Chill the glass:<\/strong> refrigerate the flute or fill it with ice and discard the ice before use.<\/li>\n<li><strong>Measure the liqueur:<\/strong> pour 15\u201320 ml cr\u00e8me de cassis into the glass.<\/li>\n<li><strong>Add the zest:<\/strong> sprinkle the teaspoon of finely grated lemon zest over the liqueur.<\/li>\n<li><strong>Add the wine:<\/strong> tilt the glass and slowly pour in 90\u2013120 ml chilled sparkling wine.<\/li>\n<li><strong>Stir gently if needed:<\/strong> use one light turn of a bar spoon.<\/li>\n<li><strong>Garnish and serve:<\/strong> add the raspberry and serve immediately.<\/li>\n<\/ol>\n<p><strong>Variations and serving tips<\/strong><\/p>\n<ul>\n<li><strong>Herbal note:<\/strong> add a small thyme or basil sprig.<\/li>\n<li><strong>Orange twist:<\/strong> use orange zest for a different citrus aroma; zest alone does not meaningfully sweeten the drink.<\/li>\n<li><strong>Drier version:<\/strong> reduce the cassis to 10\u201312 ml and choose extra brut sparkling wine.<\/li>\n<li><strong>Taste before serving:<\/strong> prepare a small trial to check the balance.<\/li>\n<\/ul>\n<h2>Peach and mint bellini: detailed method<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/peach-bellini-with-a-peach-slice-garnish-7388-6.webp\" alt=\"Peach bellini with a peach slice garnish\" title=\"Peach bellini with a peach slice garnish\"><\/p>\n<p>This <strong>peach and mint bellini variation<\/strong> combines fruit pur\u00e9e, fragrant mint and chilled sparkling wine.<\/p>\n<p><strong>Peach and mint bellini ingredients<\/strong><\/p>\n<ul>\n<li><strong>60 ml ripe peach pur\u00e9e<\/strong> \u2014 start with a medium peach and measure the pur\u00e9e, as fruit sizes vary. The same measure of mango pur\u00e9e is an alternative.<\/li>\n<li><strong>120\u2013150 ml well-chilled demi-sec sparkling wine<\/strong> \u2014 choose a dry prosecco or brut wine for a less sweet variation.<\/li>\n<li><strong>2\u20133 lightly pressed mint leaves<\/strong> \u2014 basil offers a different herbal flavour.<\/li>\n<li><strong>Up to 15 ml sugar syrup, optional<\/strong> \u2014 only if needed; alternatively use around half as much runny honey.<\/li>\n<li><strong>Thin peach slices<\/strong> \u2014 to garnish.<\/li>\n<li><strong>Ice, optional<\/strong> \u2014 for chilling the glass; discard it before pouring if you do not want dilution.<\/li>\n<li><strong>Alcohol-free version:<\/strong> replace the wine with 150\u2013180 ml sparkling water.<\/li>\n<\/ul>\n<p><strong>How to make a peach and mint bellini<\/strong><\/p>\n<ol>\n<li><strong>Make the pur\u00e9e:<\/strong> wash, peel and stone a ripe peach, then blend until smooth. Sieve if desired and measure 60 ml per glass, preparing more peach if necessary.<\/li>\n<li><strong>Adjust sweetness:<\/strong> taste the pur\u00e9e; if needed, stir in up to 15 ml sugar syrup or 7\u20138 ml runny honey.<\/li>\n<li><strong>Press the mint:<\/strong> gently bruise 2\u20133 leaves with a spoon to release their aroma without crushing them into a paste.<\/li>\n<li><strong>Chill the glass:<\/strong> refrigerate a sufficiently large coupe or flute, or fill it with ice and discard the ice before use.<\/li>\n<li><strong>Add the pur\u00e9e:<\/strong> pour 60 ml peach pur\u00e9e into the glass.<\/li>\n<li><strong>Add the mint:<\/strong> place the lightly pressed leaves over the pur\u00e9e or near the rim.<\/li>\n<li><strong>Add the wine:<\/strong> slowly pour 120\u2013150 ml chilled sparkling wine down the side of the tilted glass.<\/li>\n<li><strong>Mix carefully:<\/strong> stir gently only as much as needed to combine.<\/li>\n<li><strong>Garnish and serve:<\/strong> add a thin peach slice and a small mint sprig, then serve immediately.<\/li>\n<\/ol>\n<p><strong>Quick variations<\/strong><\/p>\n<ul>\n<li><strong>Sharper bellini:<\/strong> add a teaspoon of lemon juice.<\/li>\n<li><strong>Tropical bellini:<\/strong> add 20 ml passion fruit pur\u00e9e to the peach, allowing enough room in the glass.<\/li>\n<li><strong>Less sweet:<\/strong> use brut wine and reduce the peach pur\u00e9e to 45 ml. There is no need to replace the missing pur\u00e9e with extra alcohol.<\/li>\n<\/ul>\n<h2>Berry ros\u00e9 spritz: detailed method<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/pink-berry-rose-spritz-with-mint-and-raspberries-7388-7.webp\" alt=\"Pink berry rose spritz with mint and raspberries\" title=\"Pink berry rose spritz with mint and raspberries\"><\/p>\n<p>Gather the ingredients for a colourful <strong>berry ros\u00e9 spritz<\/strong>, then assemble it just before serving.<\/p>\n<p><strong>Berry ros\u00e9 spritz ingredients<\/strong><\/p>\n<ul>\n<li><strong>90\u2013120 ml well-chilled sparkling ros\u00e9<\/strong> \u2014 for example, prosecco ros\u00e9 or brut ros\u00e9.<\/li>\n<li><strong>30 ml chilled sparkling water<\/strong> \u2014 or light tonic for extra bitterness.<\/li>\n<li><strong>20\u201330 ml raspberry syrup<\/strong> \u2014 or strained strawberry pur\u00e9e. Use a smaller amount of a more concentrated strawberry syrup or grenadine.<\/li>\n<li><strong>Blackberries, raspberries or blueberries<\/strong> \u2014 washed fresh berries or frozen fruit explicitly suitable for eating without cooking.<\/li>\n<li><strong>1 mint sprig<\/strong> \u2014 or a little basil or thyme.<\/li>\n<li><strong>10\u201315 ml lemon juice, optional<\/strong> \u2014 or lime juice for a sharper balance.<\/li>\n<\/ul>\n<p><strong>How to make a berry ros\u00e9 spritz<\/strong><\/p>\n<ol>\n<li><strong>Chill the glass:<\/strong> refrigerate a large glass or fill it with ice, discarding the ice before assembly.<\/li>\n<li><strong>Add the syrup:<\/strong> measure 20\u201330 ml raspberry syrup into the glass.<\/li>\n<li><strong>Add the berries:<\/strong> add 4\u20136 berries, using suitable ready-to-eat frozen fruit if you want it to help chill the drink.<\/li>\n<li><strong>Add optional citrus:<\/strong> pour in 10\u201315 ml lemon juice if desired.<\/li>\n<li><strong>Add the wine:<\/strong> slowly pour 90\u2013120 ml chilled sparkling ros\u00e9 into the tilted glass.<\/li>\n<li><strong>Finish with sparkling water:<\/strong> add 30 ml and stir once, gently.<\/li>\n<li><strong>Garnish and serve:<\/strong> add a mint sprig and an optional curl of lemon peel; serve immediately.<\/li>\n<\/ol>\n<p><strong>Variations and quick tips<\/strong><\/p>\n<ul>\n<li><strong>Drier spritz:<\/strong> reduce the syrup to 10\u201315 ml and use brut ros\u00e9.<\/li>\n<li><strong>Alcohol-free version:<\/strong> replace the wine with sparkling water and alcohol-free pink grape juice.<\/li>\n<li><strong>Extra fruit flavour:<\/strong> add a little strawberry pur\u00e9e. Raspberry liqueur is another option only for the alcoholic version.<\/li>\n<li><strong>Presentation:<\/strong> use a roomy glass and suitable ready-to-eat frozen fruit if you want a chilled garnish without melting ice.<\/li>\n<\/ul>\n<h2>Orange and spice sparkling cocktail: detailed method<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/orange-and-spice-sparkling-cocktail-with-cinnamon-7388-8.webp\" alt=\"Orange and spice sparkling cocktail with cinnamon\" title=\"Orange and spice sparkling cocktail with cinnamon\"><\/p>\n<p><strong>Sparkling wine with orange liqueur and spice<\/strong> combines bright citrus with cinnamon and star anise.<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li><strong>90\u2013120 ml well-chilled brut sparkling wine<\/strong> \u2014 dry prosecco or cava are alternatives.<\/li>\n<li><strong>20\u201330 ml orange liqueur, such as Cointreau or triple sec<\/strong> \u2014 or clear orange cura\u00e7ao.<\/li>\n<li><strong>10\u201315 ml cinnamon and star anise syrup<\/strong> \u2014 alternatively, dissolve 10 ml honey in 2 tablespoons water with a pinch of cinnamon, then measure 10\u201315 ml of that mixture, rather than adding the entire batch.<\/li>\n<li><strong>1 strip of orange peel<\/strong> \u2014 for garnish and aroma.<\/li>\n<li><strong>1 culinary star anise, optional<\/strong> \u2014 for decoration. Remove it before drinking; do not leave a loose whole clove in the drink as a substitute.<\/li>\n<li><strong>Ice, optional<\/strong> \u2014 to chill the glass only.<\/li>\n<li><strong>Alcohol-free version:<\/strong> replace all wine and liqueur with 90\u2013120 ml sparkling water, 20\u201330 ml chilled concentrated orange tea and 10\u201315 ml spiced syrup.<\/li>\n<\/ul>\n<p><strong>Method<\/strong><\/p>\n<ol>\n<li><strong>Make a less sweet syrup variation:<\/strong> simmer 100 ml water, 80 g sugar, 1 cinnamon stick and 1 culinary star anise for 4\u20135 minutes. Strain and cool. This uses less sugar than the 100 g version above and makes several servings; measure only 10\u201315 ml into each cocktail.<\/li>\n<li><strong>Chill the glass:<\/strong> refrigerate it or fill it with ice and discard the ice before pouring.<\/li>\n<li><strong>Measure the liqueur:<\/strong> pour 20\u201330 ml orange liqueur into the glass.<\/li>\n<li><strong>Add the syrup:<\/strong> measure 10\u201315 ml cooled spiced syrup into the liqueur.<\/li>\n<li><strong>Add the wine:<\/strong> slowly pour 90\u2013120 ml chilled sparkling wine into the tilted glass.<\/li>\n<li><strong>Stir gently if needed:<\/strong> one light turn with a bar spoon is enough.<\/li>\n<li><strong>Finish the garnish:<\/strong> twist the orange peel over the glass and add it. If using a whole star anise for presentation, remove it before sipping.<\/li>\n<li><strong>Serve immediately:<\/strong> enjoy the drink while it is chilled and sparkling.<\/li>\n<\/ol>\n<p><strong>Variations and tips<\/strong><\/p>\n<ul>\n<li><strong>More citrus:<\/strong> use 30 ml orange liqueur and less syrup, remembering this contains more alcohol than the 20 ml version.<\/li>\n<li><strong>Winter flavour:<\/strong> use a strained clove-infused syrup or a small pinch of freshly grated nutmeg for a different spice note.<\/li>\n<li><strong>Adjust sweetness gradually:<\/strong> add syrup a little at a time so it does not overwhelm the wine.<\/li>\n<li><strong>Presentation:<\/strong> use clear glasses and a simple garnish, keeping the bottles chilled until the toast.<\/li>\n<\/ul>\n<h2>Choose a cocktail for your New Year\u2019s toast<\/h2>\n<p>Try a recipe and adjust its flavour to your taste. Keep the measures clear and offer an alcohol-free alternative so guests can choose.<\/p>\n<p>Share your favourite combination with friends, and follow our social channels for more festive food and drink ideas.<\/p>\n<p>Thank you for reading. Visit the <a href=\"https:\/\/euamoonatal.com\/en\/\">I Love Christmas blog<\/a> for more ideas for celebrating the festive season.<\/p>\n<h2>New Year\u2019s Eve sparkling wine cocktails: frequently asked questions<\/h2>\n<p><strong>Which five cocktails are included?<\/strong><\/p>\n<p>The recipes are a festive mimosa, a citrus kir royale variation, a peach and mint bellini variation, a berry ros\u00e9 spritz, and sparkling wine with orange liqueur and spice.<\/p>\n<p><strong>How can I make a festive alcohol-free version?<\/strong><\/p>\n<p>Replace all sparkling wine with sparkling water or an alternative labelled 0.0%, and replace or omit every alcoholic liqueur and bitter. Keep the fruit pur\u00e9es, alcohol-free syrups and garnishes; check all ingredient labels.<\/p>\n<p><strong>What ratio of sparkling wine to flavouring should I use?<\/strong><\/p>\n<p>Three parts sparkling wine to one part juice or pur\u00e9e can be a starting point, but it is not a rule for every ingredient. Concentrated syrups and liqueurs vary considerably, so follow the individual recipe and taste a small trial serving.<\/p>\n<p><strong>Can I prepare anything before the party?<\/strong><\/p>\n<p>Prepare pur\u00e9es, syrups and infusions ahead, cool where necessary and refrigerate in clean covered containers. Add sparkling wine only when serving, and follow storage instructions for bought ingredients.<\/p>\n<p><strong>How do I keep several servings bubbly and attractive?<\/strong><\/p>\n<p>Keep bottles chilled, use chilled glasses, add sparkling wine last and stir gently. If using frozen fruit as a garnish, choose only fruit suitable for eating without cooking and follow the packet instructions.<\/p>\n<h2>Sources and Further Reading<\/h2>\n<ul>\n<li><a href=\"https:\/\/www.food.gov.uk\/safety-hygiene\/cooking-your-food\" target=\"_blank\" rel=\"noopener\">Food Standards Agency \u2014 food preparation and packet instructions<\/a><\/li>\n<\/ul>\n<\/body><\/html>","protected":false},"excerpt":{"rendered":"<p>Mix five sparkling wine cocktails for New Year&#8217;s Eve, with fruit, citrus and spice variations, serving tips and clearly explained alcohol-free alternatives.<\/p>\n","protected":false},"author":7,"featured_media":18417,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ocean_front_end_style_editor":"no","ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"","ocean_second_sidebar":"","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"","ocean_custom_header_template":"","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"","ocean_menu_typo_font_family":"","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"","ocean_post_oembed":"","ocean_post_self_hosted_media":"","ocean_post_video_embed":"","ocean_link_format":"","ocean_link_format_target":"self","ocean_quote_format":"","ocean_quote_format_link":"post","ocean_gallery_link_images":"on","ocean_gallery_id":[],"footnotes":"","_links_to":"","_links_to_target":""},"categories":[142],"tags":[],"class_list":["post-7388","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-christmas-recipes","entry","has-media"],"_links":{"self":[{"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/posts\/7388","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/comments?post=7388"}],"version-history":[{"count":1,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/posts\/7388\/revisions"}],"predecessor-version":[{"id":18429,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/posts\/7388\/revisions\/18429"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/media\/18417"}],"wp:attachment":[{"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/media?parent=7388"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/categories?post=7388"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/tags?post=7388"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}