It’s the final countdown! (Insert bad 80’s music here) Happy New Year’s Eve everyone! I hope you have your plans set – whether it’s staying at home all cozy or a wild night out. Our plans fall somewhere between the two – a nice dinner with friends, followed by dancing at a local restaurant to ring in the new year, and the tucked into bed for an early morning of skiing to kick of 2014. I couldn’t ask for anything better.
Tonight I will certainly be having some champagne and I wanted to share with you my new favorite champagne cocktail: The Pink Rose. That and the absolutely disgusting drink I made right before it. Woohoo!
So my pink rose is so simple, I love it. 3 ingredients: Pink champagne, rosewater and sugar (Obviously). But before I got down to this drink I was mixing in all sorts of crazy things. My original idea included tequila with the champagne and rosewater. And I made a couple of batches, and aside from getting very tipsy very quickly I realized something very important. I hate tequila. It’s gross with champagne – and its gross on it’s own. What the heck was I doing!? I quickly nixed the tequila and realized – hey! This is already really good! Why am I over complicating this? So for once I left well enough alone and the result is a delicious, romantic and not-to-sweet champagne cocktail for you!
Happy New Years to all of my readers and may you have a wonderful start to 2014! See you next year!
- 1 bottle chilled Pink Champagne
- 6 teaspoons Sugar
- 3 teaspoons Rosewater
- In each champagne glass (approximately 6 per bottle) mix 1/2 teaspoon rosewater, and 1 teaspoon sugar. Let the rosewater soak through the sugar. Pour, slowly and carefully, the champagne over the rose sugar mixture (the champagne will bubble a lot when it hits the sugar.)