Traditional recipes

Millenium Cocktail

Millenium Cocktail

Ring in the New Year, or any other occassion, with this beautiful, complex cocktail made with cognac and pineapple juice. MORE+LESS-


oz orange curacao (or triple sec)

Flamed orange peel and grated nutmeg for garnish, if desired

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  • 1

    Pour ingredients into ice-filled cocktail shaker.

  • 3

    Strain into serving glass.

  • 4

    Garnish with flamed orange peel and nutmeg, if desired.

Expert Tips

  • Making these special cocktails to mark the New Year!

No nutrition information available for this recipe

More About This Recipe

  • Don't get me wrong...I love Champagne.I mean, I really, really love Champagne. I think that Champagne is one of those little indulgences that never really needs a reason. That's why it's nice to do something even more special than just cracking open a bottle of bubbly for New Year's Eve. And what could be better than a special cocktail to mark the turning of the New Year?Thank goodness cocktail master Dale Degroff of King Cocktailwas around to dream up this beautiful libation to ring in the new year. The garnish, a flamed orange zest, adds depth and complexity to the cocktail.Flaming orange peel? Why, yes. Flaming orange peel is one of those things that look mysterious and impressive, until you do it yourself and realize exactly how easy it is.First, use a wide vegetable peeler or long paring knife to slice off a good sized chunk of peel (you want just the skin, though, and little of the bitter white pith).Then, using a long match or a lighter, warm it lightly. This will make the essential oils come to the surface, which is what you're actually going to be setting on fire.Then the moment of truth. Working over the cocktail (you want to catch all those delicious bits of aroma!), hold the flame between the drink and the peel, and then squeeze the peel sharply, rolling it between your fingers. You really need to squeeze it hard enough so the oil shoots out in a little mist, which the flame will then ignite in a spectacular display that never ceases to amaze the uninitiated. (Note: practice safety with this. The ER is no fun for anyone on NYE!)Hope you enjoy this fabulous cocktail. Happy New Year!

Star Wars Cocktails

Finally, the newest installment of the Star Wars saga is upon us. We have decided to bring together a great list of the most famous Star Wars cocktails from around the web. If a Star Wars Cocktail themed party isn’t your thing, head over the New Years Eve Cocktail Guide, and throw the best party ever!

We’ve got it broken down to the Heroes, like Luke, Yoda and Princess Leia, Smugglers Han and Chewbacca, Villains Darth Vader and Boba Fett, and some of the great spaceships!

Give in to temptation and try all of these amazing Star Wars Cocktails. If you really want to learn how to make a great cocktail and become a great bartender, you’ll need to go to school, so sign up for classes today.

The New Millennium Cocktail Bar Revolution, Shaken Not Stirred

As the new millennium revealed itself as a profoundly unsettling time on many fronts, a subculture&mdashcentered on the cocktail bar as a haven of professionalism and civility&mdashbecame more and more attractive.

In 1998, if you like a well-made gin martini and lived in a major city, there was probably a bar that could take care of you, as long as you liked that martini very, very dry and didn’t mind if it was sometimes shaken and not stirred as God and our ancestors intended. If, however, you had a hankering for any of the classic old-movie drinks that Americans used to consume with such apparent pleasure—that rye Manhattan, an old-fashioned, a sidecar, a Jack Rose—that was a different matter. I started writing a cocktail column for Esquire’s website a year later in 1999, and I used to joke to friends that I was doing it so that one day I could go into any bar in America and have a decent rye Manhattan. Then we𠆝 all laugh. (Hell, there was basically only one brand of rye left, and good luck finding it.)

But even as we were laughing, everything was changing. You could see the change at the bar at New York’s Rainbow Room, which reopened in 1987, presided over by Dale DeGroff, a genial perfectionist who demonstrated the rewards in recovering those forgotten formulas. By the early 1990s, a small clutch of bars, such as Grange Hall in New York and Enrico’s in San Francisco, had adapted the Rainbow Room’s focus on carefully executed classics. The first time I visited New York’s Milk & Honey, a year after it opened at the end of 1999, I saw something entirely new coming from its owner, a young Army veteran named Sasha Petraske: a sense of mission. M & H, as it was known, wasn’t just a bar that made good drinks. It was dedicated to them, built around them. Even more, it wove them into a subculture.

As the new millennium revealed itself as a profoundly unsettling time on many fronts, that subculture�ntered on the cocktail bar as a haven of professionalism and civility�me more and more attractive. Here was a tangible argument that things could get better, that what was broken could not only be fixed but also carried to new heights. You could invent new drinks just as delicious as the venerable old ones, open new bars just as elegant and revivifying𠅊nd people did.

Word began to spread, newly accelerated by the internet. Geeky cocktail blogs were launched, those new bars opened, and newly serious how-to books appeared, by names like DeGroff and Gary Regan and Ted 𠇍r. Cocktail” Haigh. High-volume bars, such as Absinthe in San Francisco and Employees Only and Julie Reiner’s Flatiron Lounge in New York, proved that you could pull in more than just the geeks if you knew what you were doing, that if you gave people a true cocktail, properly made, they had a hard time going back to apple martinis and raspberry margaritas.

By 2005, that subculture was a movement. Bars such as B-Side Lounge in Boston, Zig Zag in Seattle, and Audrey Saunders’ Pegu Club in New York were not only serving excellent drinks but also training bartenders who went on to spread the gospel nationwide. By 2008, there were 𠇌raft cocktail” bars in almost every major city in the country, and now there are hundreds. And every one of them will make you a decent, entirely legitimate Manhattan, with rye.

Millenium Cocktail

Grab your friends and get to sippin' on this ultra satisfying Millennium Cocktail. It's so refreshingly sweet and tart, you'll pass this recipe down for generations. Serve it in a mason jar and garnish with strawberries for a picture perfect presentation!

What You'll Need

  • 1 (6-ounce) (6-ounce) can frozen lemonade concentrate, thawed and undiluted
  • 1 / 2 cup whiskey
  • 1 / 2 cup water
  • 2 cups ice cubes
  • 4 tablespoons sugar, divided
  • 2 large fresh strawberries

What to Do

  1. In a blender, combine lemonade concentrate, whiskey, water, ice, and 2 tablespoons sugar.
  2. Blend 15 to 20 seconds on high speed, or until slushy. Add the strawberries and blend an additional 10 seconds, just until the strawberries are broken up.
  3. Place remaining sugar in a shallow bowl. Dip the rim of each of 4 champagne glasses into the cocktail mixture then into sugar until the rims are coated.
  4. Fill glasses with the cocktail mixture and serve immediately.
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Stuffed Chicken Muffins

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What to Look for in a Survival Food Bar


When you’re in an emergency situation, the more calories you can get ahold of, the better. There are plenty of power bars and meal substitute bars on the market that offer calories in the 100-300 range for everyday life when things get busy and you just miss a meal and need a quick energy boost. But these survival bars go above and beyond that assuming the bar is your meal, most are around 400 calories and come in large multi-packs to ensure there’s enough for several people and for multiple days.


Restocking your family’s emergency kit shouldn’t have to be a monthly chore, so you want to look out for shelf-life when perusing bar options. Most are around five years, thanks to very secure and durable packaging meant to withstand extreme conditions.


In an emergency situation, you may not have access to food (hence, the need for these bars) or safe, drinkable water. Therefore, it’s key to find survival bars that don’t provoke thirst. Check out the label and packaging carefully to look for any mentions of this attribute.

Watch the video: From Idea to the cocktail (December 2021).