Hakkasan mixologist Camille Austin’s New Year’s Cocktails

Camille Austin shared these specialty drinks on Food News and Views.  A podcast of the show is available.  Click the on air tab for a link to it.

“Rosé 75” (a spin on the classic French 75)
1 1/4 oz. Oxley Gin
1/2 oz. Fresh lemon juice
1/2 oz. Simple Syrup
Add all and shake thoroughly

Layer Rosé Champagne on top
(preferably Laurent Perrier Rose)
Garnish with a grapefruit zest.
Glass: Serve in a champagne flute.

“Cointreau Autumn’s Punch”
1 1/2 oz. Cointreau
1/4 oz. Lemon Juice
3 oz. Apple Cider
Pinch of nutmeg
Pinch of cinnamon
Garnish with a cinnamon stick and apple wedges
(serves two, for double or triple the amount, just multiply the quantities)
Glass: serve from a punch bowl, into a highball.