Champagne and fine cocktails are as much a part of celebrating a new year as the resolutions that follow.

Molly Wellmann, 39, is co-owner of three relatively new craft cocktail bars in Cincinnati.

Within the last three years Wellmann and her three partners have opened The Famous Neon’s Unplugged (April 2010), Japp’s Since 1879 (June 2011) and Old Kentucky Bourbon Bar (May 2012).

The recipe to her success is a combination of great bartending and service. Although she acknowledges that they have moved quickly, she says she and her co-owners have no plans on stopping and are working on exciting new projects to hopefully announce next year.

Wellmann runs Japp’s and The Annex, located next door, which is open on Fridays and Saturday for dancing. Her focus is fresh craft cocktails from the 1700s to 1950s.

Her drink of choice to celebrate New Year’s? Champagne, of course.

“It’s always been a social thing to drink with other people. No matter what is happening in the world, it’s a time to chill, calm down and enjoy yourself,” said Wellmann. “It’s much better to share it with someone else.”

We asked Wellmann to give us a few recipes for craft cocktails for folks that can’t get down to the Japp’s New Year’s Eve celebration. Wellmann describes these as light, fizzy and the kind of concoctions that can add just what’s needed to the holiday.

Champagne cocktails by Molly Wellmann of Japp’s Since 1879:

AULD LANG SYNE

1.5 oz. vodka

5 cooked whole cranberries

5 mint leaves

0.5 teaspoon vanilla

Champagne

Add vodka, cranberries, mint and vanilla to a shaker. Add ice, shake and strain into a champagne flute and top with champagne.

SUNSHINE IN A GLASS

1 sugar cube

4 dashes Sunshine bitters

2 oz. Lillet

Sparkling Champagne

Place the sugar cube and bitters in a shaker, muddle to a paste. Add Lillet and ice, shake. Strain in to a champagne flute and top with champagne.

PARIS KENTUCKY

1.5 oz. Bourbon

.5 oz. Apricot syrup

Dash Lemon juice

Sparkling Champagne

Put bourbon, apricot syrup and lemon in a shaker. Add ice. Shake and strain in to a champagne flute. Top off with Champagne.