We're in the Pink: Pink Champagne Recipes & Their Garden-To-Glass Garnishes Sparkle New Years Eve!

 

We’re in the Pink!  

I love this saying and use it with some abandon.  

What I didn’t know till I researched the idiom is that its use dates back to the 1500’s in England. 

The Pink referred to the flower Dianthus or Carnation as we refer to these pretty blooms on this side of the pond.  

My News Years Eve post here is brimming with pink champagne recipes that are sure to get you in the pink. 

Pinks the flowers, were considered the pinnacle of floral design in the time of the Tudors, and so the word pink came to mean anything that was the pinnacle of excellence.  

In the Pink was understood to be in the peak of health, to be in perfect condition, according to the Grammarist. 

So let’s raise a glass together.  We can “kiss” this year goodbye and welcome better days in the year ahead.

Following are some delicious and festive cocktail recipes from my Art of the Garnish book that are fun and easy to make ~ and with their garden-to-glass garnishes, are picture perfect. Remember, the eyes drink first!  Let's get that rosy glow on...

 Chandon Pink Rosé with Cocktails   

Pink Crush

Ingredients

• 2 oz. Chandon Rosé

• 2 oz. grapefruit juice

• 1/2 tsp crushed pink peppercorns

•  1/2 oz. pink peppercorn simple syrup 

Pink Peppercorn Simple Syrup Recipe 

• 1/2 cup water

• 1/2 cup sugar

• 2 tsp pink peppercorns

Combine all ingredients in a small saucepan. Bring to a boil. Remove from the heat and let sit for at least 30 minutes. Strain and reserve in a container.

Method

Pour the grapefruit juice and simple syrup in a rocks glass. Stir. Add ice and top with the Rosé. 

Garnish

Sprinkle with crushed pink peppercorns. Serve.  

  Or use this sweet pink berry from La Boite. Lior and chef Eric Ripert, Le Bernardin teamed up to create this pretty-in-pink garnish.  Lior is featured in the Art of the Garnish cocktail book as the Spice Whisperer. 

Chandon Pink Chandy

Ingredients

• 3 oz. Chandon Rosé

• 2 oz. pink lemonade

• 2 dashes Meyer lemon bitters

• 1 slice fresh jalapeno or cucumber 

Method

Pour the lemonade into a rocks glass. Add the bitters and top with Chandon Rosé. Add the jalapeno or cucumber slice and serve.

  

Chandon Pinkalicious Punch

Ingredients

• 1 bottle (750ml) Chandon Rosé

• 16 oz. hibiscus kombucha

• 4 oz. Meyer lemon liqueur

• 16 drops strawberry-rhubarb bitters

Method

Pour the kombucha, lemon liqueur and bitters into a large punch bowl. Add ice. Top with Chandon Rosé and serve.

Garnish

Make this punch even better by using blossom filled ice cubes or fill a bundt pan with flowers and water then freeze for a single, beautiful piece of ice.

Chandon Pinkalicious 

Photo: Pook’s Pantry

Ingredients

• 2 oz. Chandon Rosé

• 1 1/2 oz. hibiscus kombucha

• 1/2 oz. Meyer lemon liqueur

• 3 drops strawberry-rhubarb bitters

Method

Pour the kombucha, lemon liqueur and bitters into a flute. Top with Chandon Rosé

Garnish

Hibiscus flowers or strawberries or pomegranates or… 

 Photo: Muy Bueno Cookbook 

Here’s a page directly from my Art of the Garnish book for a super juicy, delicious champagne cocktail made with a blood orange liqueur, such as Solerno. 

Photo: Wild West Viking

And don’t forget that every pretty cocktail should have an equally pretty cocktail napkin to enhance your fashionable barscape.

Please consider my watercolor creations I painted as an homage to my Ladies Who Lunch Conversations guests.  

It’s all for a good cause too.

You can purchase from the burgeoning Cocktail Collections here

Cheers! Wishing you good health, good food and drink, peace, and love… the best ingredient…