We all enjoyed the debut episode of the Bear-Naked Chef, in which Adrian De Berardinis stripped down to an itty-bitty apron to show us how to make a delicious chicken cacciatore.

So we reached out to Adrian in West Hollywood and asked him for some tips on spicing up our New Year's Eve party.

"When I'm celebrating something I love to cook something decadent and super-sexy," he tells us. "Around New Year's, I make something with lobster—This year will be potato gnocchi with a velvety lobster sauce thats laced with sweet grape tomatoes and a spike of heat from chilis. It's the ultimate in sexy food."

We're sure it is—but we're not really up for cooking. Thankfully, he was generous enough to share a recipe for a delicious NYE cocktail, the appropriately titled De-"Bear"-A-Tini

Ingredients

Champagne

Splash of vodka

Splash of Kir Royale

Splash of pomegranate juice

Orange peel twist

Serve in a champagne flute

Speaking of New Year's, what are the Bear-Naked Chef's resolutions for 2016?

"I want to get super-creative in the kitchen and on my show, so my viewers will be engaged and learn about some amazing food," he reveals.

"I want to travel more, explore more cuisine throughout the world, spend some more time with my family on the East Coast... and maybe find a boyfriend. LOL."

Not too tall an order!

From Adrian and all of us at NewNowNext, Happy New Year!