Drinks

3 Classic Cocktails for Your New Year’s Eve

By Josh Murray /

Toast the New Year with favourite concoctions from Vancouver mixologist Chris Chuy of Lavish Liquid

Vancouver mixologist Chris Chuy of Lavish Liquid wants to ensure you’re prepared to ring in the new year right! Here he’s compiled three timeless cocktails to keep your guests hydrated throughout the evening’s festivities.

1. Aperol spritz

A great party starter—something nice and dry, crisp and not too strong—to get your family, friends and guests in the party mood. Nothing says New Year’s party like a sparkling cocktail!

Ingredients

  • 1 oz Aperol
  • 3 oz prosecco
  • 1 oz soda water

How to serve

Serve in a wine glass, with lots of ice and a citrus wedge. I like to use grapefruit, but orange is the classic garnish for this Italian cocktail.

2. Smoked old fashioned

Something nice to sip on while enjoying some canapés or dinner with those around you! Add a bit more of a smokier profile when compared to a classic old fashioned, as it incorporates a splash of either a peated single malt scotch or mezcal.

Ingredients

  • 2 oz of your favourite bourbon (I like Woodford Reserve myself.)
  • 1/3 oz of simple syrup (1 to 1 water/sugar combination)
  • 2 to 3 dashes of Angostura aromatic bitters
  • A splash of Lagavulin 16-year-old scotch or Siete Misterios Doba-Yej mezcal
  • Orange twist

How to serve

Served in a rocks glass, you can build this one directly in the glass or prepare separately and strain into a fresh glass over ice. (If you’re not a fan of the smoky profile, you can skip the scotch or mezcal.)

3. Kir royale

This cocktail is an awesome one to have on hand for the midnight toast, and is really easy to make. It’s dry and fruity!

Ingredients

  • 4 to 5 oz champagne or dry sparkling wine
  • A splash—or about 15 ml—of crème de cassis

How to serve

We have so many local B.C. bruts that are really delicious… I like to use Steller’s Jay brut… and Odd Society Spirits has a delicious crème de cassis, which is made from locally grown B.C. black currants.

Serve in a champagne flute. You can build it directly into a chilled glass and garnish with a lemon twist.