Pomegranate and Sparkles

The end of summer can bring a person down — the startling realization that the suns stay is fleeting, replaced by dim, icy days.  Luckily for me, I’m a full-fledged, dyed in the pumpkin-wool Fall person, but I feel for those who are a bit mopey come this weekend.  So let’s find a solution for the newly dour: how about pomegranate and prosecco cocktails?  I have several gallons of pomegranate juice in my fridge waiting for me to exhaust my supply of homemade grenadine, so I decided to cut to the quick and use it straight.  I found the first recipe, a Sparkling Pomegranate cocktail, via the Martha Stewart website (hardcore):

  • 1 ounce simple syrup
  • 2 ounces (1/4 cup) vodka
  • 2 ounces (1/4 cup) fresh or bottled pomegranate juice
  • 3 ounces (1/4 cup plus 2 tablespoons) sparkling wine

This was a nice drink, light, syrupy, and I got an almost cherry coke vibe from it.  Except it had alcohol, so it was even better than cherry coke.

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Pom cocktails do look beautiful, don’t they?  Next up was the Pomegranate Champagne cocktail that I discovered on Tori Avey’s helpful site. This was a stand out, absolutely wondrous, subtly sweet taste that brought out the orange tint of the cointreau, the tartness of the pomegranate, and the bite of the prosecco.  I definitely plan on making a large batch of this as a punch for a party.! I used homemade lime juice and a bit of simple syrup to sweeten the recipe a smidge.

  • 2 tbsp pure 100% pomegranate juice, chilled
  • 1 tbsp Cointreau
  • 1/2 tsp pomegranate seeds
  • 1/2 tsp sweetened lime juice
  • Champagne or sparkling wine, chilled

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