Three celebrity chef cocktails for your New Year’s Eve party at home

This year, we really like the idea of staying at home on December 31, inviting people we love into our own space, those who feel the same way, and joining forces to create our own New Year’s party.

To be fully prepared for the day, we asked two renowned chefs for ideas for great cocktails to elevate a New Year’s house party. For Vogue Adria, they shared a few of their small secrets, and it became even clearer to us that welcoming the new year at home sounds very appealing. Whether you are hosting a party or a dinner for friends, read on, as the liquid solutions follow below.

In the heart of London’s Marylebone, the well known KOL Mezcaleria leads a vibrant life. It is a mezcal and cocktail bar and an extension of the award winning KOL restaurant. The British love it for its Mexican style cocktails, and it also serves antojitos, traditional Mexican small bites. Bar manager Matthias Ingelmann was gentle, considering the strength of Mexican spirits, when we asked him for an idea for a New Year’s cocktail, and the first thing that came to mind was an excellent pomegranate and apple Gimlet. This cocktail is ideal for parties because it can be prepared in advance and stored in the freezer, then simply served. It is a true “crowd pleaser”, delighting everyone present, and it is based on unusual, refined flavors. Also, if you want to start with cocktails early, this one is a perfect introduction to dinner, especially during large meals such as Christmas dinner, Ingelmann emphasizes. The apple notes pair beautifully with turkey, while the gentle acidity of the drink sets the right mood for a rich meal.

Bar manager Matthias Ingelmann

Pomegranate and Apple Gimlet by Matthias Ingelmann

45 ml gin (at KOL we use Condesa from Mexico, but any London Dry Gin will work)
25 ml pomegranate syrup
2.5 ml Calvados (we use Avallen)
2 drops Peychaud bitters
22.5 ml water

Pomegranate syrup

50 g frozen pomegranate
100 g filtered water
Sugar (as needed)
Malic acid (as needed)
Citric acid (as needed)

Syrup preparation

• Remove the stems from the pomegranates and cut them in half. Weigh and combine with water, then place everything into a plastic bag and seal it. Cook using the sous vide method at 60°C for 60 minutes.
• Cool, strain through a filter and then through a nut milk bag.
• Weigh the resulting liquid and mix it with an equal amount of sugar. Weigh again, then for every 100 g add 0.7 g of malic acid and 1 g of citric acid.
• Pour the syrup into bottles or bags, label them, and store in the refrigerator.

Cocktail preparation

Mix all ingredients together and store in the freezer. When ready to serve, pour into a chilled coupe glass. No garnish is needed, but if you want an extra touch of elegance, lightly mist a little Calvados over the top for even more apple freshness.

Greek chef Petros Dimas from the restaurant Makris Athens by Domes has just earned his first Michelin star, an exciting moment for us to catch him for Vogue Adria and hear his advice on what to serve guests for New Year’s Eve. His restaurant is known for Greek flavors with an innovative approach to cooking, and he thinks in a similar way when creating a cocktail list.

Pop Buttered Rice by Petros Dimas

A cocktail that represents a symphony of contrasts, where the comforting sweetness of rice meets the vibrancy of a sparkling drink. Jasmine aromas gently drift through a tequila infused base, enriched with the smoky flavor of browned butter. The process itself is a testament to culinary artistry. Roasted rice is transformed into a syrup, yogurt is cooked to extract whey for a velvety texture, and mandarin adds a bright citrus note. A delicate balance of floral, creamy, and effervescent elements, “Pop Buttered Rice” surprises and delights with its unexpected depth, creating a playful yet elegant drinking experience.

Ingredients

50 ml fat washed Don Julio Reposado tequila with beurre noisette, browned butter made by melting regular butter in a pan
100 ml soda made from whey, jasmine tea, clarified mandarin water, cooked rice syrup, acids, and bubbles

Preparation

Pour the ingredients into a shaker and mix well. Strain directly into a tumbler with a large ice cube or artisanal ice.

Vineyard

This cocktail is a harmonious blend of nature’s finest elements. Tanqueray No. Ten gin infused with silky olive oil, the fresh vitality of filtered wine water, and delicate floral aromas. The result is a cocktail of exceptional elegance, where the richness of the vineyard meets the complexity of a perfectly crafted Gimlet. Smooth yet lively, with fruity and spicy character, this drink balances luxurious texture with refreshing precision, offering a refined celebration of flavor in every sip.

Ingredients

50 ml olive oil fat washed Tanqueray No. Ten
50 ml liqueur made from mulled wine, elderflower from the farm, white grape sugar, and acids

Cocktail preparation

Pour the ingredients into a shaker and shake well. Strain and serve in a tall glass or a cocktail glass with large ice cubes. For a finishing touch, you can add a sprig of rosemary. Light the tip of the sprig, quickly extinguish the flame, leaving only a smoky essence that spreads across the surface of the glass.