Cheers to a Spicy New Year! December 31 2015

A bottle of bubbly and New Year’s Eve go hand in hand. This year - try spicing things up. We have some La Flor spice infused Champagne recipes to help you countdown to midnight - cheers to a spicy New Year!

Spiced Citrus Champagne - (serves 12, recipe adopted from The Kitchn)

  • 1 cup water
1/2 cup La Flor honey
Zest of 2 lemons, cut into long strips

  • 1 tablespoon La Flor lemon juice
4 whole La Flor star anise

  • 4 La Flor cinnamon sticks

  • 12 La Flor whole cloves
1/2 cup fresh orange juice

  • Champagne, or dry sparkling white wine

Bring water, honey, lemon zest and juice, star anise, cinnamon sticks, and cloves to a simmer in a large saucepan over medium heat. Reduce heat to low, and cook for 15 minutes. Cool syrup.

Serve each glass of sparkling wine with 1 tablespoon spiced syrup and a splash of orange juice, to taste. Garnish with a slice of star fruit or a lemon twist.

Spiced Apple Cider Champagne Cocktails - (serves 2, recipe adopted from Dishing Up the Dirt)

  • 2 ounces Jack Daniel’s Winter Jack Tennessee Cider (you can sub apple brandy)
  • 2 ounce fresh apple cider
  • 3-4 ounces chilled champagne
  • La Flor cinnamon stick to garnish

A multi layer drink, add the Tennessee Cider to the base of the glass, then champagne, and finish with a splash of fresh apple cider. Garnish with a cinnamon stick.

Clove Spiced Champagne - (yields enough syrup for one bottle of champagne or sparking wine, recipe adapted from Gilded Fork)

  • 4 cups apple or white grape juice

  • 1 teaspoon La Flor whole cloves, crushed
1 teaspoon crystallized ginger, chopped

  • ½ teaspoon La Flor allspice, crushed

  • 2 tablespoons orange zest, pith completely removed

  • ¼ of one whole vanilla bean, left intact
  • 1 bottle of dry champagne or sparkling wine
4×4” square of cheesecloth

  • Kitchen twine

Place all spices, zest, and vanilla bean into a sachet made from a double thickness of standard cheesecloth - tie off with kitchen twine.

*If you do not have a cheesecloth/kitchen twine - add all ingredients to the sauce pan with juice as instructed below..

In a small sauce pan, heat your 4 cups of juice over medium heat until it begins to boil. Add sachet to the juice, reduce heat and simmer for about 20-30 minutes. Remove from heat and allow to cool for 15 minutes. Remove the sachet, and pour syrup through a fine mesh sieve (or coffee filter is no sachet was used) into a glass container. Refrigerate until ready - note the syrup will become thicker as it cools.

To serve, add 1 part spiced syrup to 2 parts champagne or sparkling wine.