The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift Shop the South Marketplace Newsletter App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Pop, Fizz, Clink:
Champagne Cocktails
to Ring in the New Year

Pop, Fizz, Clink: <br>Champagne Cocktails <br>to Ring in the New Year
Written by Lia Grabowski | Photos by Leslie Ryann McKellar
Washington DC Mixologist Todd Thrasher.

The sound of popping corks is a hallmark of the holiday season.

Even if you aren’t springing for the good stuff, you can still add a little oomph to your glass. With that in mind, we turned to Todd Thrasher—sommelier, mixologist, and head of several Washington DC-area bars, including the LINE hotel’s Brothers and Sisters—to jazz up our champagne toasts.

When mixing with bubbly, Thrasher taps Virginia FIZZ, a sparkling wine made with chardonnay grapes from Charlottesville-based Thibaut-Jannison Winery. “It’s a little sweeter, so it’s made for cocktails,” he says of the wine’s residual sugar content and fruit-forward flavors. (And when searching for mix-worthy bubbles, skip the cheapest bottle— quality ingredients make for a good cocktail.) Thrasher’s take on the classic champagne cocktail even involves some pyrotechnics, just the thing to impress your guests this New Year’s Eve.

Todd Thrasher’s Champagne Cocktail

I’m Hip and Very Bitter

I Am Having Ridiculous Thoughts 

Mentioned in this post: