December 31, 2007

Champagne Room

New Year’s Eve Cocktails

Put a cork in it? As if.

Hot Knives Beer Royale
What: Two parts Deus Brut des Flandres, one part Cassis Lambic.
How: Mix it all together and serve in a fancy flute.
Where: Beers available at Red Carpet Wine, 400 E. Glenoaks Blvd., b/t Brand Blvd. & Jackson St., Glendale (818-247-5544).

Mistress
What: 1 oz. pomegranate juice, ½ oz. limoncello, 2 oz. vodka.
How: Add all components to a flute, fill the rest with bubbly, and garnish with a blackberry.
Where: The Edison, 108 W. Second St., at Main St., Downtown (213-613-0000).

Parisienne Southside Royale
What: 1 oz. gin, ¾ oz. St-Germain, ¾ oz. fresh lime juice, ½ oz. simple syrup.
How: Shake with ice, strain into a chilled highball glass, and top with dry champagne and a sprig of mint.
Where: Comme Ça, 8479 Melrose Ave., b/t La Cienega Blvd. & Melrose Pl., W. Hollywood (323-782-1104).

Prickly Pear Sparkler
What: 1 oz. pear vodka, ½ oz. prickly pear puree, bitters.
How: Combine ingredients in a flute, fill with rose champagne, add a dash of bitters, and garnish with a twist of lime.
Where: Beechwood, 822 Washington Blvd., at Abbot Kinney Blvd., Venice (310-448-8884).

The Mimi
What: Prosecco and any flavor fruit sorbet.
How: Dollop a spoonful of sorbet into a flute of prosecco.
Where: Dominick’s, 8715 Beverly Blvd., b/t Robertson & San Vicente Blvds., W. Hollywood (310-652-2335).

Sparkling Candy Cane
What: ½ oz. peppermint Schnapps, splash of grenadine.
How: Pour both into a sugar-rimmed flute of champers.
Where: The Woods, 1533 N. La Brea Ave., b/t Hollywood & Sunset Blvds., Hollywood (323-876-6612).