Lifting glasses of champagne is as old a New Year’s Eve tradition as watching Dick Clark count down the seconds to midnight. However, if you might be ready to eschew the bubbly and drink outside the box, we’ve asked some local mixologists what they will be serving to ring in 2007. We also inquired what they’ll be drinking or doing the next day to counteract the festive imbibing and late-hour celebrations.
Joy Perrine: KORBEL BLUSH
Calling herself a bar witch (because she puts a little magic in every pour), Joy Perrine of Jack’s Lounge (122 Sears Ave., 897-9721) believes in continuing the party throughout the month of January, “That’s when people need the cheer the most. Bills from Christmas are rolling in and it is cold and grey outside,” says Perrine. She’ll be spreading a little joy for the New Year and beyond serving a Korbel Blush — Finlandia Wild Berry, Tuaca and Chambord topped off with sparkling Korbel. Perrine’s suggestion for the next day is her version of a Bloody Mary called Bloody Mary Christmas, served straight up with a spicy Southwest black olive garnish.
Kim Criegler: the Kimeleon
Kim Criegler of the Brown Hotel (335 W. Broadway, 583-1234) lobby bar has a favorite concoction of her own for the stroke of midnight: the Kimeleon. Its ingredients — Finlandia Mango, Midori, a splash of sweet and sour, and a bit of grenadine, which sinks to the bottom and creates a cocktail with colors just right for the holidays. For the next day’s lethargy, Criegler doesn’t subscribe to the hair-of-the-dog school of thought — her remedy is B6 and plenty of H2O.
Chris Lamb: the Red Penguin
Chris Lamb is so debonair behind the bar at Proof on Main (702 W. Main St., 217-6360) that regulars often refer to him as the James Bond of bartenders. But there’s more to Lamb than a charming exterior. He is quite knowledgeable of the cocktails he mixes. Lamb’s pour for the New Year is the Red Penguin. He layers clove, ginger and cinnamon syrups with champagne and Chambord, garnished with a lemon twist. For the morning after, Lamb suggests a twist on Irish coffee made with bourbon and brown sugar topped off with a dollop of whipped cream.
Victoria Stanage: Brut de pomme
Victoria Stanage of Jack Fry’s (1007 Bardstown Road, 452-9289) usually prefers to drink wine when imbibing. However, to partake in the festiveness of the occasion she recommends sparkling wine chilled straight up with a splash of pomegranate liquor. Stanage’s secret cure for what ails you the next day? Acupuncture. “I scheduled an appointment for the day after my 30th birthday party celebration,” she says, “and it really worked.”
J.R. Schiavi: Butterscotch apple bourbon
J.R. Schiavi of Asiatique (1767 Bardstown Road, 451-2749) is a man of infusions. Schiavi’s cocktail for New Year’s Eve is a butterscotch-apple-bourbon infusion consisting of Woodford Reserve, Dekuyper Butterscotch Liqueur, Dekuyper Apple Barrel Liqueur, cinnamon sticks and Granny Smith apples (be sure to watch the latter — they pack quite a punch). It can be served neat, up, on the rocks or even in a heated snifter. To rid you of a hangover the next day Schiavi recommends his Szechwan Bloody Mary, made with a vodka infusion of Finlandia Vodka, garlic, rosemary, black peppercorns, Szechwan seeds and an assortment of hot peppers.
