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December 29, 2013

Champagne Crush for New Year's Eve


Hey, friends! I hope you all had a fantastic holiday. I spent the entire last week with friends and family, and it was a wonderful time. A little break mixed with the best company is just what the doctor ordered. Up next is New Year's -- can you believe it? I'm looking forward to 2014 -- I give 2013 mixed reviews, but that's a post for another day. I'm excited to share Meghan's recipe for Champagne Crush, below; a delicious cocktail to have in hand as we welcome the New Year. Happy toasting! -- Natty

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New Years Eve is synonymous with champagne toasts, midnight kisses and blushed revelry. What better way to cheers 2014 than with a charming mix of citrus, pomegranate and champagne? This cocktail is perfect for a crowd because you can make the base ahead of time -- and when it's time to ring in the New Year, you can quickly fill flutes to the brim and toast with your friends before the clock strikes midnight!



Champagne Crush
Makes 10 servings

1 ¼ cups Grand Marnier
1 cup pomegranate juice, we like POM brand
3/4 cup fresh clementine juice (saved from your Clemencello, perhaps!)
¼ cup granulated sugar
2 bottles chilled champagne or other sparkling wine
1 cup pomegranate arilsoptional for garnish


Combine the Grand Marnier with juices and sugar and chill, covered, for 4 to 6 hours. Right before serving, divide among 10 champagne flutes and top with champagne and pomegranate arils. 

Also, if champagne is a little outside your budget – we think Prosecco or Cava are tasty and affordable alternatives.



Cheers, and we hope you have a safe and happy New Year! -- Natty + Meghan


Recipe c/o Meghan Splawn of Stir and Scribble
Photos and styling by Meghan Splawn


Meghan Splawn is a professional recipe developer. She works full-time as part of Alton Brown's culinary team. Her work can be seen in the Good Eats series and on altonbrown.com. Her personal blog, Stir and Scribble, is full of clever cooking, classic cocktails, and useful kitchen tips.

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