New Year's Eve
I always loved New Year's Eve growing up, not only because my family was all together, but also we would play charades, do old puzzles and I got to eat way too many 'After Eight' mints. One might expect that I will regale stories with memories of some spectacular cocktail, but chances were my parents, aunt, uncle and grandmother were drinking wine, sherry or as the fashion in the late 70s, Dubonnet Rouge on the rocks. I could drink as much 'Bitter Lemon' soda as I wanted, though.
However, the absolutely best part, which I continue practicing today, was our tradition of welcoming the new year. For example: at midnight when I was ten, my father had me open the front door of our house letting in 1977 while he simultaneously opened the back door ushering out 1976. I encourage you to do the same this year with 2012 and 2013.
As for cocktails on the last evening of 2012, bubbles are in order, and 90+ Cellars has been challenging bartenders to come up with a sparkling cocktail using their Prosecco.
Tatiana Ciccone at Storyville has a delicious Pear Chai Sparkler:
1.5 oz White Rum
1 oz Pear Puree
.25 oz Chai concentrate
90+ Prosecco float
Happy New Year!
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About Straight Up
Boston bartender Josh Childs navigates you through the art of making cocktails, takes you on a tour of the liquor cabinet, and shares recipes and industry insights. This blog will also feature other local bartenders on similar topics.About the author
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Josh Childs has bartended throughout Boston for more than 20 years. Co-owner of Silvertone Bar & Grill, Trina's Starlite Lounge, and Parlor Sports, Josh has seen every kind of cocktail trend come and go. On his off nights, his favorite thing to drink is a Miller High Life.
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