This holiday season we’re serving up a cocktail so easy and so refreshing, you can even make it when you’re three sheets to the wind (but please drink responsibly). This drink is inspired by an aperitivo that food director Dawn Perry used to make during her days plating desserts as a young pastry cook in San Francisco. Meet the Twenty-Seventeeni, a simple combination of tart sorbet, vodka, and sparkling wine. We like to pair it with orange, raspberry, and coconut sorbets but feel free to play around with your favorite flavors: mango or passion fruit, perhaps? Then you’ll want to kick it up a bit with a splash of vodka—its neutral flavor won’t compete with the sorbet or the champagne. About those bubbles: don’t feel beholden to Champers. There are excellent inexpensive bottles of Prosecco (Italian) and Cava (Spanish) available in most wine shops and liquor stores. We invite you to enjoy the Twenty-Seventeeni this New Year’s Eve and all year long. Wishing you a wonderful new year full of bubbles, sparklers, and fun.
What You Need
- Assorted fruit sorbets
- Champagne or sparkling wine
- Sparklers (optional)
Follow These Steps
- Chill as many champagne glasses as you have guests (flutes or coupes are just fine, but we’d be happy to drink this out of a juice glass).
- Fill a large glass with hot water.
- Dip an ice cream scoop in the hot water (this will make the sorbet easier to scoop).
- Place a small scoop of sorbet in each champagne glass.
- Top with 1 to 2 ounces of vodka, depending on what kind of party you’re having.
- Top with champagne—go ahead and fill to the brim.
- Look your neighbor in the eye and Cheers!