The holidays are always a good excuse for having a drink or two. In some cases, it might be necessary for even more depending on how much your family stresses you out. 😉
I’m a big fan of champagne (aka, the bubbly) on special occasions or during a nice brunch but haven’t really experimented by mixing it with too many things. This recipe seemed very festive and a good way to celebrate the holiday season. The rimming sugar combined with the dry champagne and tart pomegranate flavor will give your taste buds a ride they won’t forget!
So let that cork fly and cheers the person beside you. I hope after one or two of these you are feeling just right!
- 1 bottle of your favorite champagne (I used Mumm Napa Brut Prestige)
- green rimming sugar
- 1 tbsp pomegranate seeds per drink (I bought a pomegranate and used the seeds inside or you can buy just the seeds by themselves)
- pomegranate juice
- pomegranate syrup (1/2 simple syrup* and half pomegranate juice)
- Champagne flutes
- *Simple syrup can be made by heating equal parts sugar and water together slowly until solution begins to boil. After it has started to boil and liquid is clear, remove from heat source and let cool (I used ½ cup of water and ½ cup of sugar and once mixed with the pomegranate juice I had enough for 4 drinks).
- In a small saucer, pour in a little bit of your pomegranate syrup (1 tbsp or so)
- On a small plate, place the green rimming sugar.
- Lightly dip the rim of the champagne flute into the syrup (make sure you let excess drip off so that none of it runs down the sides of the flute).
- Next, dip the syrup coated rim into the sugar. Spin the flute a bit so that the whole rim is covered.
- Spoon a tablespoon of pomegranate seeds into the bottom of the flute.
- Pour two teaspoons of pomegranate syrup over the seeds.
- Pop open the bubbly and pour until the level is ½-inch below the sugar rim.