A Sparkling New Year's Eve: The Orange Champagne Cocktail
New Year’s Eve is here, and what better way to toast the night than with an elegant champagne cocktail? This version takes the classic to new heights with the bright, citrusy sophistication of orange bitters, Grand Marnier-soaked sugar cubes, and a touch of handmade candied orange peel.
A Perfect Balance of Flavor and Fizz
While mimosas are a brunch staple, this champagne cocktail is all about subtlety. The orange flavors enhance rather than overwhelm, allowing the crisp Prosecco to shine. The addition of bitters and a soaked sugar cube adds complexity and depth, while also creating a stunning visual effect as the bubbles rise.
Speaking of bubbles, those sugar cubes aren’t just for sweetness—they serve a scientific purpose. The rough surface of the cube acts as a nucleation point, giving the carbonation a place to form and creating that signature effervescence. It’s like a tiny celebration happening in your glass!
How to Make Candied Orange Peel
Candied orange peel is an edible garnish that adds both flavor and flair to your cocktail. Here’s how to make it:
- Prepare the Peels: Use a channel knife (or vegetable peeler or knife) to remove strips of orange peel, avoiding too much of the white pith.
- Blanch the Peels: Boil the peels in water for 1 minute, then drain and repeat twice to remove bitterness.
- Cook in Syrup: Simmer the peels in a syrup made of 1 cup sugar and 1 cup water for about 45 minutes.
- Dry and Coat: Remove the peels, let them dry on a wire rack, then toss them in granulated sugar for a sparkly finish.
Store the peels in an airtight container, and they’ll stay fresh for weeks—perfect for making cocktails feel extra special.
How to Soak Sugar Cubes in Grand Marnier
This step infuses the cocktail with a hint of orange liqueur. It’s incredibly simple:
- Place sugar cubes in a small dish.
- Pour just enough Grand Marnier over them to soak, about 5 minutes.
- Use tongs to carefully transfer the soaked cube to your glass when ready.
Putting It All Together
This elevated champagne cocktail is everything you want for New Year’s Eve—sparkly, elegant, and brimming with subtle citrus flavor. Whether you’re hosting a party or enjoying a quiet evening, it’s the perfect way to toast to new beginnings.
So, raise your glass, let the bubbles rise, and cheers to a sparkling New Year!
Orange Champagne Cocktail
An elevated champagne cocktail with orange bitters, Grand Marnier-soaked sugar cubes, and candied orange peel.
Ingredients
- 1 sugar cube
- 2 dashes orange bitters
- 4-5 oz Prosecco (or your favorite sparkling wine)
- Candied orange peel (for garnish)
- Grand Marnier (for soaking the sugar cube)
Instructions
- Soak the sugar cube in Grand Marnier for 5 minutes.
- Place the soaked sugar cube in a chilled champagne flute.
- Add two dashes of orange bitters onto the sugar cube.
- Top with Prosecco, pouring slowly to let the bubbles form.
- Garnish with a strip of candied orange peel.