39 New Year's Cocktails You Should Know About

These fruity cocktails are made pretty with dainty flowers.

Get girly with Lotte Duncan's gorgeous cocktail.

Toast to a fabulous year with our favourite fizz.

Everything is rosy with these fabulously fizzy drinks.

Put the oranges, limes, sugar, and mint in a large rocks glass. Muddle the leaves and citrus by pressing them with a pestle or a wooden spoon until juicy and fragrant. Add the rum and ice. Cover with a cocktail shaker and shake vigorously, or stir,

1) Pour the chilled Champagne into a flute glass. Carefully pour Framboise down the inside of the glass. 2) Add 2 or 3 frozen raspberries and serve immediately.

1) Rub the orange wedge around the lip of a large chilled martini glass. Lightly rim the lip of the glass with cocoa powder. 2) Fill a shaker with ice and add the vodka and the liqueurs. Shake well for 5 to 10 seconds, and then pour into the chilled

Chanchai Rodbamrung represented Thailand at the World Class Bartender of the Year final, 2013.

Add the maple syrup and fig preserve into your serving glasses. Add a small amount of the whiskey, the chocolate and orange bitters and one ice cube. Slowly start stirring the mixture with the flat end of bar spoon. Slowly dilute the whiskey with

San José. Clark Jimenez Alvarado represented Costa Rica at the World Class Bartender of the Year final, 2013.

To make the infused gin, add 6 tablespoons of jasmine tea to a 700ml bottle of Tanqueray Ten, infuse for 2 hours and fine strain back into bottle. Pour all ingredients into a shaker and dry shake. Then add plenty of ice cubes and shake hard. Fine

David Rios, representing Spain, was the overall winner of World Class Bartender of the Year 2013.

Pour all the ingredients into a shaker. Shake well and stir. Pour into a chilled snifter glass. Present with the Zacapa in a shot glass for the customer to float, or lower in to the cocktail. Recipe courtesy of: José Maria Garces Cadavid, La Pa

Laura Schacht represented Switzerland at the World Class Bartender of the Year final, 2013.

Nick Koumbarakis represented South Africa at the World Class Bartender of the Year final, 2013.

Stir all the ingredients in a classic mixing glass. Serve over ice in a vintage old fashioned glass. Garnish with a cherry. Recipe courtesy of: Jérôme Kaftandjian, Park Hyatt Vendôme, Paris. Jérôme Kaftandjian represented France at the World Class

Theodoros Pirillos represented Greece at the World Class Bartender of the Year final, 2013.

Dominic Laverty represented Cruise at the World Class Bartender of the Year final, 2013.

Pre-prepare the tea reduction by infusing loose Darjeeling tea in freshly boiled water. Simmer to reduce and add sugar to taste, double strain and allow to cool. Smoke a Martini glass with cinnamon. Add ice, sugar syrup, lemon juice, the tea reducti

Mattia Pastori represented Italy at the World Class Bartender of the Year final, 2013.

1 ) Pour one tsp of creme de cassis into each of six champagne glasses. 2) Fill each glass with champagne. Serve immediately.

Ivar de Lange represented The Netherlands at the World Class Bartender of the Year final, 2013.

Kester Blake represented Trinidad & Tobago at the World Class Bartender of the Year final, 2013.

Gareth Evans represented the UK at the World Class Bartender of the Year final, 2013.

Jeff Bell represented the USA at the World Class Bartender of the Year final, 2013.

Le Thanh Tung represented Vietnam at the World Class Bartender of the Year final, 2013.

Emil Seth Åreng represented Sweden at the World Class Bartender of the Year final, 2013.

Place ice to a glass. Shake up the bottle of Bailey's Chocolat Luxe and pour over the ice. Garnish with a raspberry skewer. 6.2 grams of alcohol per serve Recipe courtesy of Spike Marchant

Erik Lorincz, head bartender at the American Bar, was the winner of World Class Bartender of the Year 2010.

Hidetsugu Ueno is one of the renowned industry gurus on the judging panel of the World Class Bartender of the Year annual awards.

Nominated by Julie Reiner, a judge at the World Class Bartender of the Year competition 2013.

First create the orange foam to ensure it can be chilled in a refrigerator before use. Pour all the ingredients into a gas canister charged with 2 Nitrogen Dioxide bulbs. Pour 9cl of the aged cocktail into a mixing glass filled with ice and stir wel

Squeeze the passion fruit over a beaker of ice, add the Tanqueray, then add the other liquors by measure. Shake. Double strain into a tumbler of fresh ice and garnish with flicks of orange peel. Nominated by Spike Marchant, host of the World Class

Tim Philips was crowned World Class Bartender of the Year in 2012.

Firstly, mix the black pepper and honey water together until blended. Then add all ingredients into a cocktail shaker and shake hard over ice for around 30 seconds. Drain the ice from the shaker and shake again. This helps activate the egg whit

Add all of your ingredients, apart from the cherries, into a cocktail shaker. Fill the shaker with ice and shake. Served in coupe glasses and garnish with marinated cherries. Recipe courtesy of Spike Marchant Alcohol per serve: 15.8g

Mix the ginger preserve, lemon juice and Angostura bitters into a paste and add a measure to each glass. Fill your glasses with ice and add the whiskey. Top up with ginger ale and a slice of lemon zest. Recipe courtesy of Spike Marchant Al

1) Add the tequila, citrus juices, and sugar to a cocktail shaker and shake well to combine. Add mint leaves and fill the shaker with ice. Shake until frothy. 2) Strain into 2 cocktail glasses filled with ice cubes. Garnish each with a sprig of fresh

1) Add the orange-flavored liqueur, honey and strawberries to a food processor and process until smooth. Fill the chilled glasses halfway with the strawberry mixture and then fill the rest of the glass with Champagne.