Our 16 Best New Years Cocktails For A Midnight Toast

Send 2019 out with a bang (okay, a bubble)

New Year’s cocktails are the perfect way to ring in the new year. Bubbly champagne and prosecco make bright New Year’s cocktails that are perfect alongside small bites. We’ve rounded up our favorite ways to celebrate the new year here.

herbal Suze

"Créme de la" Aperitif

A terrific starter for learning the art of the French aperitif, this easy, elegant cocktail has dramatic color and a hint of bubbly. Get the recipe for "Créme de la" Aperitif »Thomas Payne
"Tour de France" Aperitif

"Tour de France" Aperitif

A few dashes of orange liqueur and orange bitters lend a citrusy note to this herbaceous, iced French aperitif. Get the recipe for "Tour de France" Aperitif »Thomas Payne

Modern Picon Punch

Get the recipe for Modern Picon Punch »
Cappelletti Spritz

Cappelletti Spritz

Get the recipe for Cappelletti Spritz »Anne Watson

Herbal Spritz

Herbal Spritz

Get the recipe for Herbal Spritz »Nicole Franzen
White Negroni

White Negroni

Get the recipe for White Negroni »Matt Taylor-Gross

Blooming Champagne Cocktail

Hibiscus rose champagne cocktail
A single hibiscus flower scented with a drop or two of rose water turns a simple glass of sparkling wine into a show-stopping cocktail. Get the recipe for the Blooming Champagne Cocktail »Laura Sant
No Bananas Today

No Bananas Today

Xavier Herit, co-owner and head bartender at Wallflower in New York City, breaks banana daiquiris free from their spring-break stigma with this surprisingly sophisticated cocktail. Giffard Crème de Banane du Brezil, a banana liqueur made from macerated bananas, combines with two types of rum and a homemade banana syrup to make a deeply flavored drink that's not too sweet. Get the recipe for No Bananas Today »Thomas Schauer

Crab Apple Liqueur with Cinnamon

crab apple liqueur with cinnamon
Goldschläger's far subtler (but still gold-flecked) relative, this after-dinner sipper has sweetness, a cinnamon aroma, and an apple finish. Crab apples, which can be dropped in whole to steep, are ideal due to their low water content. "If you're from somewhere warmer and your crab apples are not as tart," says Joe Beef's Red Morin, "add a splash of good cider vinegar at the end." Get the recipe for Crab Apple Liqueur with Cinnamon »Christina Holmes

Golden Chrysanthemum

Golden Chrysanthemum Champagne Cocktail
Tokyo native Kenta Goto pays tribute to the beloved Japanese golden chrysanthemum flower with this amber, pear-flavored Champagne elixir. Get the recipe for Golden Chrysanthemum »Matt Taylor-Gross

Violent Fairytales

Cachaca Violent Fairy Tales Cocktail
A dash of sparkling wine gives this cocktail a bright finish. Get the recipe for Violent Fairytales »Matt Taylor-Gross

Lose Your Shoes Cocktail

Champagne Cocktails
Bartender Kaiko Tulloch riffs on the Champagne cocktail with a more floral and herbal version at Lucky Liquor Co. in Edinburgh. The name for the dangerously delicious drink comes from a customer who claimed she would lose her shoes if she had a couple more. Get the recipe for Lose Your Shoes Cocktail »Matt Taylor-Gross
Spyglass Cocktail


Tasting like chocolate-covered cherries awash in sparkling wine, this sexy cocktail from Meaghan Dorman of Raines Law Room is punched up with dark rum and softened with a long pour of champagne. Get the recipe for Spyglass »Matt Taylor-Gross

Pear and Port Cocktail

Candelaria Champagne Cocktail
Pear, citrus, and herbal flavors meld together for this fruity, Champagne-topped cocktail. Get the recipe for Pear and Port Cocktail »Matt Taylor-Gross

Prosecco, Honey, and Lime Cocktail

The Anvil Champagne Cocktail
In this refreshing take on classic tiki drink The Airmail—a prosecco cocktail featuring honey syrup and lime—head bartender Alba Huerta at Julep in Houston replaces the rum with gin and adds pineapple juice and fresh dill for a savory twist. Get the recipe for Prosecco, Honey, and Lime Cocktail »Matt Taylor-Gross
The Cheshire Regiment

The Cheshire Regiment

This recipe was developed by Ehren Ashkenazi, beverage director at New York City restaurant The Modern. He explains: "This is a spin I formulated on the classic French 75. It is named after (not entirely coincidentally) a British infantry regiment that was part of the Prince of Wales' division that was formed in 1968. There is much debate surrounding the true base spirit of the French 75; the two factions are split between gin and Cognac. This cocktail incorporates both bases, with gin and a Cognac based Pineau des Charentes infused with raspberries." Get the recipe for The Cheshire Regiment »Maxime Iattoni