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RSVP by commenting on this post or emailing [email protected]. The first 20 guests who RSVP and show at BBC on January 3 will get a round of drinks and appetizers on BBC!

NYE 2012 Events and Recipes

MEALS

31 (BISTRO 31, Highland Park Village)
Perks: Enjoy appetizers, cocktails and champagne before your dinner (6-9pm), fixed priced menu
Price: After 10p.m. $25, bottle packages include admission, bottle service, and a table reservation)
Reservations: (214)420-3906 or [email protected]

ASADOR (The Renaissance Dallas Hotel)
Price: tapas starting at $5
Reservations: (214)267-4815

BOLSA (Oak Cliff)
Time: Reservations 5-10pm
Price: A la carte menu prices on special menu
Reservations: (214)367-9367 or [email protected]

BOULEVARDIER (Bishop Arts District)
Price: a la carte pricing on special NYE menu
Reservations: (214)942-1828 or [email protected]

CAFE DES ARTISTS (One Arts Plaza)
Perks: Live music by Kent and Kay starting at 9pm, champagne toast, party favors
Price: NYE menu available starting at 9pm, $20 entrance after 9pm
Reservations: (214) 217-6888

CAFE PACIFIC (Highland Park Village)
Price: $95 4-course prix fixe menu
Reservations: (214)526-1170

California Pizza Kitchen
1/2 off select bottles of wine (11 a.m.- 9 p.m.)

CENTRAL 214 (Hotel Palomar, Midtown)
Perks: glass of prosecco
Time: Reservations 5-11pm
Price: $70 prix fixe menu (+ tax and gratuity)
Reservations: (214)443-9339

CHEF DAT’S NYE UNDERGROUND DINNER (Deep Ellum)
Perks: Moscow Mules upon arrival, champagne toast, music by DJ EZ Eddie D, professional photography, BYOB
Time: doors at 7pm, dinner at 8pm
Place: Deep Ellum (exact address to be released to attendees)
Price: $113/person + gratuity
Reservations: [email protected]

COOK HALL (W Dallas Victory, Victory Park)
Perks: Live jazz starting at 8pm
Price: regular menu items offered, bloody Mary kits ($15 small, $30 large + cost of liquor), $12 mimosas
Reservations: (214)397-4111 or wdallasvictory.com/cook-hall-dallas

DRAGONFLY (Hotel Zaza, Uptown)
Perks: admission to NYE celebration
Price: 5:30-6:45pm 3-course prix fixe meal, $75; 7-11pm 4-course prix fixe meal, $150Reservations: (214)550-9500

THE GRAPE
Perks: last seating will have a champagne toast and party favors
Price: Prix Fixe 3-course menu for $65, wine pairings +$20 (+tax and gratuity)
Time: dinner reservations starting at 5pm
Reservations: (214)828-1981

SAINT ANN RESTAURANT AND BAR
Price: $45 3-course price fixe menu (5-6pm seatings); $65 3-course prix fixe menu, includes glass of champagne (seatings after 6pm)
Reservations: 214-782-9807

EVENTS

BIG D NYE
Place: Victory Park
Time: 7pm
Price: FREE, VIP tickets available here
Perks: concerts by five bands, fireworks at midnight, food trucks

CENTRAL TRACK PARTY (Club Dada, Deep Ellum)
Time: 8pm
Price: $18 advance, $25 day of show — purchase tickets here: http://ticketf.ly/OlXiCF
Perks: Music by: BIG FREEDIA, Brain Gang Blue (feat. Brain Gang), Ynfynyt Scroll, Yeahdef, and Ocelot

LIBRARY BAR
Place: Warwick Melrose
Price: $20
Perks: midnight champagne toast, party favors, live music starting at 8pm
Reservations: (214)224-3152

Jonathan Tyler & the Northern Lights with Somebody’s Darling (Granada Theater)
Price: $24 (GA), $80 (VIP)

Cocktails Recipes

El Diablo
– 1 can (12 oz) frozen limeade concentrate
– 1 1/2 can (18 oz) tequila blanco
– 2/3 can (8 oz) creme de cassis
– 1/2 can (6 oz) water (still, not soda or tonic water)
– 1 1/2 can (18 oz) ginger beer

Mix the limeade, tequila, cassis, and water together in a large pitcher. Immediately before serving, add the ginger beer. Serve over ice. Feeling fancy? Garnish with blackberries. (Makes 12 cocktails)

Sparkling Lemon Lime Margarita
– 3 oz Lemon Lime Sparkling ICE
– 1 ½ oz Tequila
– Splash of fresh squeezed orange
– Fresh squeezed lime

Shake and pour into a chilled rocks glass rimmed in salt. Garnish with a lime slice. Total Calories: 100

Classic Champagne Cocktail
1 sugar cube
4 to 6 dashes
Angostura or other aromatic bitters
Chilled Champagne
Garnish: lemon twist

Place the sugar cube on the bottom of a Champagne flute or coupe glass. Douse the sugar cube with the bitters and fill the glass with Champagne. Garnish with the lemon twist.

Blackberry Apple HINT Martini
– 1.5 oz Green Apple Vodka
– 3 oz Sparkling Apple Cider
– 2 oz HINT Blackberry Water

In a cocktail shaker, combine green apple vodka, sparkling apple cider, Blackberry HINT, and ice; shake until well combined. Strain into chilled glass. Garnish with an apple wedge; serve immediately. Total Calories: 145 calories

The Gold Rush
– 3 tablespoons honey
– 2 tablespoons boiling water
– 1/2 cup (4 ounces) bourbon
– 1 1/2 lemons, juiced, about 4 tablespoons

Pour honey into a small jar or mixing bowl. Pour in the boiling water and whisk vigorously until they form a thin syrup. Whisk in the bourbon and lemon juice. Mixture can be refrigerated until ready to serve.

To serve, shake vigorously with ice in a cocktail shaker. Strain over a big ice cube in a rocks glass. (Makes 2 drinks)

Strawberry-Kiwi HINT Mojito
– 1.5 oz Rum
– 2 oz Club Soda
– 3 oz Strawberry-Kiwi HINT Water
– 10 mint leaves
– 1 lime

In a cool tall glass, gently crush mint leaves and add lime juice from one lime. Fill glass with ice. Add rum, club soda, and Strawberry-Kiwi HINT water. Stir well. Garnish with a lime wedge, a few sprigs of mint and enjoy! Total Calories: 103 calories

Sparkling Raspberry Vanilla Dreamsicle
– 1 ½ oz Vanilla Vodka
– 4 oz Black Raspberry Sparkling ICE

Combine all ingredients in a shaker with ice. Shake and strain into a chilled martini glass. Garnish with fresh berries. Total Calories: 115

Crown Maple and Bunnies of the Playboy Persuasion

This past Sunday, while I was busy spending the afternoon with my (lovely) grandmother who was visiting from PA, people with less responsibility were seen at Sfuzzi … with free Crown Royal Maple flowing .. and a Playboy Bunny. Jealous? More so about the CR Maple, but yes, I was jealous.

Apparently they all had a blast, and the drink below was the hit. I’d like to say I got to try the CR Maple that was (so kindly) sent to me, but cousin decided that it should be his … I only got a taste … but that’s all I needed. I may or may not be planning to buy a handle of it this evening.

MANITOBA
1 1/2 oz Crown Royal Maple Whisky
3/4 oz Lemon Juice
1/2 oz Simple Syrup
top with Ginger Beer

Shake ingredients and strain into a highball glass. Garnish with a lemon wedge.

Holiday Drink Recipes

Peppermint HINT Martini
2 ounces HINT Peppermint water
1.5 ounces vodka
1 ounce 100% cranberry juice
Approximately, 1 ounce seltzer water
Ice cubes
1 lime

Fresh fruit In a cocktail shaker, combine vodka, Peppermint HINT, cranberry juice, and ice; shake until well combined. Strain into chilled glass and top with seltzer water. Squeeze lime into mixture and use as a garnish, along with some fresh fruits!

Total Calories: 122

Peppermint HINT Blueberry Blitzer Mocktail
3 ounces Peppermint HINT
2 ounces 100% cranberry juice
1 ounce seltzer water
Ice cubes
Approximately ¼ cup blueberries
1 mint leaf

Muddle blueberries and add to a chilled glass. In a cocktail shaker, combine Peppermint HINT, cranberry juice, seltzer water and ice; shake until well combined. Strain into chilled glass; serve immediately. Garnish with a mint leaf.

Total Calories: 46

Basil Hayden’s® Holiday Spice (Joaquín Simó)
2 parts Basil Hayden’s® Bourbon
3/4 parts Fresh Lemon Juice
1/2 part Maple Syrup
1/4 part Amaretto
3 dashes Angostura® bitters

Combine Basil Hayden¹s®, lemon juice, maple syrup, Amaretto and bitters in a mixing tin with ice and shake vigorously. Strain into a rocks glass over fresh ice. Grate a cinnamon stick over the top as garnish

Cali Wonderland
1 1/2 oz Caliche Rum
3/4 oz Lemon Juice
1 tsp Granulated Sugar
1 bar Spoon Maraschino Liqueur
1 dash Aromatic Bitters
1 Lemon slice for garnish
Additional lemon juice and granulated sugar for garnish

Rub the rim of a festive old-fashioned glass with lemon juice and then dip it into the sugar and set aside to dry. Stir all ingredients over ice in a mixing glass and strain into the crusted glass. Garnish with the lemon slice.

Cali Kiss
1 1/2 oz Caliche Rum
3/4 oz St Germaine elderflower liqueur
1/2 Lemon cut into quarters
1 oz chilled Prosecco (or any dry sparkling wine)

In a mixing glass muddle the lemon, Caliche and elderflower liqueur, fill with ice and shake until chilled. Strain into an ice-filled flute and top with sparkling wine.

Recipes from Bow & Truss restaurant in North Hollywood:

Un bon cocktail est un cocktail qui se boit sans soif!

A great cocktail is a cocktail one drinks without thirst! – Chef Philippe Schmit

December 5th marks the 79th anniversary since the Repeal of the Volstead Act which ended Prohibition. The Standard Pour will be hosting a party with classic libations, champagne fountain, music from the era, and more. Festivities begin around 9pm.