We're in our final days of 2018, folks. Wild, isn't it? I haven't even had the chance to start this year's resolution, but at least I can carry that promise I didn't keep with me into the new year.
From here on out there's only one more awkward family gathering we have to make it through. Then again, trying to avoid the proliferation of far too many year-end lists is a challenge in itself. I've already seen my annual Spotify wrap-up (the only 2018 reflection worth a damn), so, yep, it's all downhill from here.
But check out my top 10 cocktails of… no, no — I’m kidding. We don’t do that here at On the Sauce. However, I do want to spotlight a drink that’s sure to send you into 2019 with a buzz.
Without a doubt, my go-to mixer throughout the year has been bubbly, which I’ve used in everything from Negroni Sbagliatos and mimosas to the Aperol spritz. You really can’t beat the effervescence sparkling wine provides (even the cheap stuff). Naturally, since any good New Year’s Eve celebration puts a bottle of bubbles front and center, this week’s recipe also calls for the most valuable cocktail ingredient of 2018.
Bonus: We aren’t pairing it with regret and disappointment, like I do with most of my cocktails.
Grapefruit and ginger beer, associated with the Moscow Mule more often than not, scream summer to me. But since we’re in “winter” territory now, I’ll go ahead and proclaim the following libation a year-round classic. You’re welcome.
For those of you who want to give what you’re sipping a more wintery vibe, pierce a fresh cranberry with a fresh sprig of rosemary and throw it in as a garnish. Simple as that. Rosemary pairs wonderfully with grapefruit, and the aroma alone will put you in a festive AF mood.
This cocktail is perfect for your guests on New Year’s Eve. Since it’s sort of like a mule, which everyone can usually get behind, you can’t go wrong. If you’re stingy, though (and no judgement here), save the ingredients for New Year’s Day, when you’re inevitably imbibing while watching those college bowl games and vegging out on the couch.
Fizz the Season
Makes 1
1 ounce Aperol
1 ounce freshly squeezed grapefruit juice
2 ounces ginger beer
2 ounces brut Champagne
Add Aperol, grapefruit juice, ginger beer and brut Champagne to a rocks glass filled with ice. Mixing all of the ingredients together, give the cocktail a gentle but brisk stir with a bar spoon. (Be careful not to overdo it, 'cause you'll lose the bubbles.) Garnish with a simple grapefruit wedge, or achieve peak festiveness with a rosemary sprig-speared cranberry.
Connect with CL columnist Chris Fasick (@cfasick) on Twitter, or email him at cdfasick@gmail.com if there's a cocktail or recipe you'd like featured.
This article appears in Dec 27, 2018 – Jan 3, 2019.