Quadruple the thrill and anticipation of this momentous annual occasion by toasting our fellow American and world citizens as the New Year arrives in each time zone. And, what better way than with food and drink? 

Serve a cocktail and hors d’oeuvre from each region to ring in the New Year for that time zone. The possibilities are endless, but we've put together appetizer and drink suggestions for each zone to get you started.

To coordinate your party with midnight in each time zone, use this table to see who is ringing in the New Year for each hour of your party.

Time & Zone9:00 PM10:00 PM11:00 PM12:00 AM
EasternRio de Janeiro, BrazilSantiago, ChileHamilton, BermudaHavana & Philadelphia
CentralSantiago, ChileHamilton, BermudaHavana & PhiladelphiaTuscaloosa & Chicago
MountainHamilton, BermudaHavana & PhiladelphiaTuscaloosa & ChicagoDenver & Cabo
PacificHavana & PhiladelphiaTuscaloosa & ChicagoDenver & CaboSeattle & San Francisco
AlaskaTuscaloosa & ChicagoDenver & CaboSeattle & San FranciscoAnchorage
HawaiiDenver & CaboSeattle & San FranciscoAnchorageHonolulu

Rio de Janeiro, Brazil
Time Zone: BR ST (Brasilia Summer Time), UTC-2
  • Rio de Janeiro, Brazil
  • Brasilia, Brazil
  • Montevideo, Uruguay
  • King Edward Point, South Sandwich Islands
Toast: Caipirinha
  • 2 tsp granulated raw sugar
  • 1/2 lime, quartered
  • 2 1/2 oz Sagatiba Pura Cachaca
Muddle the lime and sugar in an old-fashioned glass. Add ice and Sagatiba, then stir. Garnish with a lime wedge.

Taste: Shrimp & Hearts of Palm Salgados 

Moderate difficulty
Makes 36 Hors d'oeuvres

Salgados ingredients:
  • 1 lb pastry dough (available frozen)
  • 1/2 pound shrimp, peeled, deveined, & chopped
  • 3 scallions, chopped
  • 1/2 cup chopped hearts of palm
  • 1/8 tsp salt
  • 3-4 dashes Tabasco sauce
  • 1 egg, beaten
  • Egg wash ( 1 egg, beaten with 1 tsp water)
  • 1 cup mango-lime dipping sauce (recipe follows)
Steps to prepare salgados:
  1. Preheat oven to 375° F.
  2. Combine shrimp, scallions, hearts of palm, salt, Tabasco, and egg.
  3. Roll out the dough to 1/8 inch thickness and cut out 2 3/4 rounds with a biscuit cutter.
  4. Place about 1/2 tsp of shrimp mixture in the center of each round.
  5. Fold in half and press edges together. Press down hard on edges with a fork to seal.
  6. Place on a lightly buttered baking sheet and brush tops with egg wash.
  7. Bake for 15 minutes.
  8. Freeze until ready to serve.
  9. To serve: bake in 350° F oven for 10 minutes.
Dipping sauce ingredients:
  • 2 ripe mangos
  • 2 habanero chiles (or 1 jalapeno), seeds removed
  • Juice of 1 lime
  • 2 Tbsp brown sugar
Steps to prepare dipping sauce:
  1. Cut and remove fruit from the mangoes, discard skin & pit.
  2. Process the habanero chiles one at a time in a food processor.
  3. Add the rest of the ingredients and process until smooth.
Santiago, Chile
Time Zone: CL ST (Chile Summer Time), UTC-3
Toast: Pisco Sour
  • 3 ounces pisco (alt: brandy)
  • 1 ounce simple syrup
  • 1 ounce key lime juice
  • 1 egg white
  • 2-3 dashes Angostura bitters
Shake or blend pisco, simple syrup, lime juice and egg white. Pour over ice into a double old-fashioned glass and add bitters.

Taste: Santiago Chili in Corn Cups

More difficult
Makes 32 Hors d'oeuvres

Special Equipment:
  • Mini-muffin baking pan

  • 1 pound boneless, skinless chicken breast
  • 3 Tbsp olive oil
  • 20 green olives, pitted
  • 6 green Italian frying peppers (pictured), seeded & chopped 
  • 1 green tomato
  • 1/2 cup white wine
  • 2 garlic cloves, minced
  • 1 tsp cumin
  • Salt & pepper to taste
  • 2 Tbsp unsalted butter
  • 1 jalapeno pepper, sliced thin
  • 1/2 cup flat-leaf parsley, chopped
  • 8 sprigs cilantro, chopped
Corn Cup Dough
  • 6 Tbsp unsalted butter, room temperature
  • 3 oz cream cheese, room temperature
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • Salt
Steps to prepare chili:
  1. Chop the chicken breast into small pieces.
  2. Saute in olive oil for 3 to 4 minutes.
  3. Puree olives, Italian peppers, and tomato until smooth.
  4. Add chicken, wine, garlic, cumin, salt, & pepper.
  5. Cook over medium-low heat for 20-30 minutes.
  6. Heat the butter in a pan and saute the jalapeno pepper, parsley, & cilantro over medium heat for 2 minutes.
  7. Refrigerate until ready to serve.
Steps to prepare corn cups:
  1. Cream the butter and cream cheese with a wooden spoon or electric mixer.
  2. Combine the flour, cornmeal and a pinch of salt.
  3. Add the flour mixture, a little at a time, to the butter mixture, stirring constantly.  Knead lightly.
  4. Divide the dough into 1-inch balls and press them into mini-muffin baking pans, using your thumbs to form the cups inside the mold.  The dough should be even and come to the top of the tin.
  5. Bake for 20 minutes, until golden brown.
  6. Store in an airtight container at room temperature until ready to serve.
Steps to serve:
  1. Heat the chili filling.
  2. Fill each corn cup with chili.
Hamilton, Bermuda
Time Zone: AST (Atlantic Standard Time), UTC-4
  • Hamilton, Bermuda
  • La Paz, Bolivia
  • Bridgetown, Barbados
  • San Juan, Puerto Rico
  • Halifax, Canada
Toast: Bermuda Rum Swizzle
  • 1.5 oz Goslings Gold Rum
  • 2 oz pineapple juice
  • 2 oz orange juice
  • 1 dash of grenadine
  • 2 dashes of Angostura bitters
  • 1/2 oz Goslings Black Seal Rum
Mix Gold rum, pineapple juice, orange juice, grenadine and bitters over ice in an old-fashioned glass. Float Black Seal rum on top.

For a group, serves 4:
  • 4 oz Goslings Black Seal Rum
  • 4 oz Gosling Gold Rum
  • 2 oz triple sec
  • 2 oz Bermuda Falernum or simple syrup
  • 5 oz pineapple juice
  • 5 oz orange juice
  • Juice of 2 lemons
  • 6 dashes of Angostura bitters
Mix all ingredients in a pitcher and shake until frothy. Serve over ice in tulip glasses.

Taste: Bermuda Triangles

Moderate difficulty
Makes 50 Hors d'oeuvres

  • 1/3 cup olive oil
  • 1 bunch of scallions, chopped
  • 2-1/2 lbs spinach, washed & dried or 2-10 oz frozen spinach, chopped
  • 1 bunch parsley
  • 1 bunch dill
  • 1/2 lb feta cheese, drained & crumbled
  • 3 eggs, slightly beaten
  • Salt & pepper to taste
  • 1 lb phyllo pastry
  • 1 lb unsalted butter, melted
Steps to prepare the filling:
  1. Heat the oil and saute the scallions until soft.
  2. Add the spinach and cook until wilted, stirring often.
  3. Put the mixture over a bowl and press out the liquid.
  4. Boil down the liquid to 2 tablespoons.
  5. Mix the spinach, liquid, parsley, dill, feta, eggs, salt and pepper until well blended.
  6. Cool completely.
Steps to prepare the triangles:
  1. Thaw the phyllo dough overnight in the refrigerator, if frozen.
  2. Place 1 sheet of phyllo on a flat surface and brush with butter.
  3. Top with 2 more sheets, buttering each. Don't worry about small tears
  4. Cut the sheets crosswise into 6 strips.
  5. Spoon a teaspoon of filling onto the end of each strip.
  6. Form a triangle by folding the right-hand corner to the opposite side, like folding a flag.
  7. Fold the triangle straight-up by folding the left-hand corner parallel to the left side.
  8. Next, fold the left-hand corner to the opposite side, continue to the end, and cut off any excess phyllo.
  9. Repeat the process until all the filling is used.
  10. Refrigerate triangles until ready to serve, up to 2 days, or freeze for longer.  Do not thaw before baking.
To serve:
  1. Preheat oven to 400 degrees.
  2. Place triangles on a buttered baking sheet and brush with melted butter.
  3. Bake until golden brown, about 10 minutes.
Havana, Cuba & Philadelphia, Pennsylvania
Time Zone: EST (Eastern Standard Time), UTC-5
  • Havana, Cuba
  • Philadelphia, USA
  • Montreal, Canada
  • Key West, USA
  • Kingston, Jamaica
  • Lima, Peru
Toast: Havana Beach Cocktail
  • 1-1/2 oz dark rum
  • 2 oz pineapple juice 
  • 4 dashes lemon juice
Combine ingredients over ice in a double old-fashioned glass. Garnish with a lemon twist.

Taste: Philly Steak & Cheese Bites

Easy to moderate
Makes 24 Hors d'oeuvres

  1. 4 Tbs olive oil or butter
  2. 1.5 lbs beef eye of round, thinly sliced. 
  3. 3/4 cup green bell peppers, thinly sliced 
  4. 3/4 cup onions, thinly sliced 
  5. 1/2 tsp salt
  6. 1/2 tsp pepper 
  7. 1 French baguette 
  8. 6 provolone cheese slices, quartered 
  1. Slice bread on a diagonal about 1/2" thick. 
  2. Layout evenly on baking stone or cookie sheet.
  3. Lightly toast 6-8 inches under broiler until golden brown on both sides.
  4. Heat 4 Tbsp olive oil or butter in a sautee pan. 
  5. Sautee peppers, onions, salt and pepper over medium heat until softened. 
  6. Add shaved beef and continue to stir until all beef has browned completely. 
  7. Place 1 Tbs of beef mixture on each toasted bread slice.
  8. Top with provolone cheese.
  9. Place back in oven under broiler until cheese melts and bubbles.
Tusculoosa, Alabama & Chicago, Illinois
Time Zone: CST (Central Standard Time), UTC-6
  • Tuscaloosa, USA
  • Chicago, USA
  • Galapagos Islands, Ecudor
  • Mexico City, Mexico
  • Nashville, USA
  • Winnipeg, Canada
  • San Jose, Costa Rica
Toast: Alabama Slammer
  • 1 oz Southern Comfort
  • 1 oz amaretto
  • 1 oz sloe gin
  • 3 oz orange juice
  • Dash of grenadine
Mix all ingredients over ice in a highball glass and garnish with a maraschino cherry.

Taste: Chicago Pizza Bites

Makes 20 large hors d'oeuvres
  • 1 cup shredded mozzarella cheese
  • 1/2 cup chopped pepperoni
  • 1/2 cup pizza sauce
  • 2 packages refrigerated biscuits (10 each)
  • 1 tablespoon milk
  • 1/2 cup grated Parmesan cheese
Steps to prepare:
  1. Combine mozzarella, pepperoni, and pizza sauce.
  2. Separate biscuits and flatten to 3+ inch circles.
  3. Place 1 tablespoon of filling in each circle.
  4. Bring edges of circle together and pinch together to seal.
  5. Place seam side down on a greased baking sheet.
  6. Brush with milk.
  7. Sprinkle with Parmesan cheese.
  8. Bake in 350 degree oven for 12 to 15 minutes.
Denver, Colorado & Cabo San Lucas, Mexico
Time Zone: MST (Mountain Standard Time), UTC-7
  • Denver, USA
  • Banff, Canada
  • Salt Lake City, USA
  • Phoenix, USA
  • Calgary, Canada
  • Cabo San Lucas, Mexico
Toast: Colorado Bulldog
  • 1 part vodka
  • 1 part coffee liqueur
  • 1 part cream
  • Splash of cola
Mix all ingredients over ice in a highball glass and stir.

Taste: Chicken-Lime Taquitos

Makes 48 Hors d'oeuvres

  • 1 tsp salt
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/8 cup oil
  • 1/4 cup fresh lime juice
  • 2 lbs boneless, skinless chicken breasts
  • 1/2 tsp salt
  • 2 tsp garlic, minced
  • 1/4 cup roasted red pepper, julienned
  • 1/3 cup pasilla chile, julienned
  • 1/4 cup yellow onion, julienned
  • 1/3 cup shredded monterey jack cheese
  • 1/2 oz fresh lime juice
  • 18 small corn tortillas (6-inch or less)
  • Vegetable oil to brush on taquitos
Steps to prepare:
  1. Combine salt, chili powder, garlic powder, oil, and lime juice for marinade.
  2. Add chicken and marinate overnight.
  3. Drain chicken and grill (indoor or outdoor) until done. 
  4. Allow to cool and shred chicken into small pieces.
  5. Place chicken in bowl and sprinkle with salt and minced garlic. Mix well.
  6. Add red pepper, pasilla, onion, cheese and 1/2 ounce lime juice. Mix thoroughly.
  7. To assemble, warm tortillas on griddle or microwave according to directions, until soft and pliable. If necessary, add a little oil to the pan to help soften the tortillas.
  8. Spoon 2 ounces of chicken filling down the center almost to each edge. 
  9. Roll tightly and place on a foil-lined baking sheet with the seam sides down. 
  10. Refrigerate in an air tight container, until ready to prepare and serve.
  11. To serve:  Brush the taquitos lightly with vegetable oil, then bake them until the filling is heated through and the tortillas are lightly browned, about 8 to 12 minutes.
  12. Cut each tortilla into 3 bite-sized pieces and insert a toothpick into each bite. 
Seattle, Washington & San Francisco, California
Time Zone: PST (Pacific Standard Time), UTC-8
  • Seattle, USA
  • Vancouver, Canada
  • San Francisco, USA
  • Las Vegas, USA
  • Adamstown, Pitcairn Islands
Toast: Washington Apple
  • 2 oz bourbon or blended whiskey
  • 2 oz sour Apple Pucker
  • 2 oz cranberry juice
Pour ingredients into a highball glass with ice.  Stir and optionally garnish with an apple slice.

Taste: Mini California Roll Hors d'oeuvre

Makes 40 hors d'oeuvres

  • 5 sheets of nori
  • 1 recipe sushi rice
  • 1/2 seedless cucumber, cut into julienne strips
  • 1 avocado, peeled, pitted, and sliced into 40 pieces
  • 40 pickled ginger slices
  • 1 tsp wasabi
  1. Make 9 squares from each nori sheet:
    1. Fold each nori sheet lengthwise into thirds to make strips.
    2. Fold each strip into thirds.
    3. Unfold the nori sheets and tear along the fold lines.
  2. Place the squares smooth side down.
  3. Fill a small bowl with water to moisten your fingers.
  4. Divide rice and cucumber into 40 portions each.
  5. Moisten fingers and spread rice on left half of each square.
  6. Spread a line of wasabi down the center of the rice.
  7. Add cucumber, avocado and ginger on top.
  8. Starting from the bottom left corner, roll each square into a cone, using a wet finger to seal the nori together.
  9. Serve at room temperature.
Anchorage, Alaska
Time Zone: AK ST (Alaska Standard Time), UTC-9
Toast: Eskimo Kiss
  • 1 oz coffee liqueur
  • 1/2 oz creme de menthe (white)
  • 1 oz Creme de Cacao (white or dark)
  • 1 oz cream
Mix all ingredients over ice in a shaker, then shake. Strain into a martini glass or 4 shot glasses.

Taste: Smoked Salmon Crostini

  • 2 Tbs olive oil
  • 1 French baquette
  • 4 oz cream cheese, softened
  • 1 Tbs fresh dill, chopped
  • 1 Tbs horseradish
  • 1/4 tsp salt 
  • 1/4 pepper
  • 6 oz smoked salmon
  • Fresh dill, for garnish 
  1. Pre-heat oven to 400 degrees.
  2. Slice bread on a diagonal about 1/2" thick. 
  3. Brush each side with olive oil and layout evenly on a baking sheet.
  4. Lightly toast until golden brown, about 4-5 minutes on each side.
  5. Mix cream cheese, chopped dill, horseradish, salt & pepper in a bowl.
  6. Spread the cream cheese mixture on each toasted bread slice.
  7. Add smoked salmon and garnish with a fresh dill sprig.
Honolulu, Hawaii
Time Zone: HA ST (Hawaii-Aleutian Standard Time), UTC-10
Toast: Mai-Tai
  • 1 oz light rum
  • 1 oz dark rum
  • 1/2 oz lime juice
  • 1/2 oz orgeat (Alt: almond coffee-flavor syrup)
  • 1/2 oz triple sec
  • Dash of grenadine
Shake ingredients together in a shaker.  Pour over ice into a double old-fashioned glass. Garnish with a skewered orange slice & maraschino cherry and cocktail umbrella.

Taste: Bacon-Wrapped Pineapple Bites

Very Easy 
Makes 16 bites   

  • 1 pound sliced bacon
  • 1 can (14 oz) pineapple chunks
  • 1/2 cups brown sugar
  1. Preheat oven to 375F.
  2. Soak toothpicks in water to prevent burning in oven.
  3. Cut bacon strips in half.
  4. Add the brown sugar to a shallow bowl.
  5. Dredge the half-slices of bacon in brown sugar.
  6. Place a chunk of pineapple on one end of the bacon slice and roll it up, securing with a wet toothpick.
  7. Lay bacon pineapple bites on a wire rack which has been placed atop a cookie sheet lined with aluminum foil.
  8. Bake for 25 minutes until the bacon is brown and crispy. If desired, broil for 30 to 60 seconds for optimal crispness.
Swizzle Tip: Pre-mix your toasts in batches and serve them in shot glasses, to keep alcohol consumption in moderation.

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