Say hello to 2019 with our pretty fizz and easiest-ever nibbles - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Say hello to 2019 with our pretty fizz and easiest-ever nibbles By You Magazine - December 30, 2018 Planning a New Year’s Eve celebration? Whether you’re throwing a full-blown party or seeing in the new year with a select group, you can’t go wrong with a sweet, simple cocktail and a tasty tray of canapés. Coco fizz Coco fizz is a tropical twist on your classic glass or champagne or prosecco, and only requires a handful of extra ingredients to whip up. Add a paper straw and some edible petals for a fancy finishing flourish. Chris Alack SERVES 6 Thoroughly chill a 750ml bottle of champagne or prosecco and 300ml coconut water (for example Innocent or Rebel Kitchen). Place 2 tbsp pomegranate seeds in a chilled jug or punchbowl and add a dash of grenadine or pomegranate and elder ower cordial (for example Bottle Green). Pour over the coconut water and then the bubbles, and ladle into cocktail glasses. Decorate with edible rose petals if wished. Cracking canapés Chris Alack Serve the coco fizz with a selection of bought savoury biscuits or crackers (black and red ones add drama) or cocktail blinis. Not sure what to dress them up with? Our favourite ideas for toppings include: Hummus and strips of roast red peppers. Guacamole, cooked and peeled prawns and coriander. Egg mayonnaise and slivers of salted anchovy. Stilton mashed with sherry or port and nely chopped nuts. Chicken liver pâté and finely sliced cocktail gherkins. Tzatziki and crabmeat dusted with cayenne pepper. Puréed sun-dried tomatoes and burrata. Recipes by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved