There’s always been something promising about the start of a new year, that annual do-over where we get another crack at finally accomplishing those many resolutions we make (OK, at least one of them).
That second chance we get to begin (again) deserves a celebratory toast. No wonder New Year’s Eve is also National Champagne Day.
For some appropriate ways to raise a glass, here are five ways to break out the bubbly when ringing in 2013—plus one tip on the perfect pour.
1. Cranberry Champagne Cocktail: Sandra Lee Semi-Homemade magazine’s November/December 2010 issue says simply mix cranberry juice and Champagne for a quick (5-minute prep) and colorful drink.
2. Blood Orange-Pomegranate Mimosas: Eating Well magazine‘s recipe may be better suited for the New Year’s brunch with its festive twist on the popular morning beverage. The combination of blood orange juice, pomegranate juice and sparkling wine is topped with pomegranate seeds for more antioxidant power. Even better? It contains 63 percent of one’s daily recommended dose of Vitamin C.
3. Campari Mimosa: Cooking Light magazine‘s version isn’t as sweet. Toned down with the use of the bitter Italian apéritif, it still makes for a seasonally appropriate red-orange hue from the Campari and orange juice. Bonus points for being low in fat, carbs and calories.
4. Champagne Cocktail: Food & Wine magazine‘s find comes from the Music City. How fitting for Nashville’s Merchants restaurant, housed in a 118-year-old building, to be serving 19th century classics like this one. Take a sugar cube sprinkled with bitters, then top with sparkling wine.
5. Yale College Punch: Food Network Magazine‘s December issue revives an old school drink too (though one you may also want to forget). Called a “19th-century version” of “jungle juice” or “hunch punch,” this one combines Cognac-soaked pineapple chunks with seltzer, club soda, sugar and Champagne.
6. Pouring: Turns out research has been done on the best way to pour Champagne. Only in France, right? Both Food Network Magazine and Vegetarian Times magazine cited this advice from the Journal of Agricultural and Food Chemistry: Slightly angle the glass and pour down the side to preserve the bubbles, and therefore the taste.