Yield 6 servings Number Of Ingredients 4 Steps:
Cut the pomegranate in half, and hit it over a bowl with a wooden spoon to release the seeds. Squeeze half a lemon over the pomegranate seeds. Pour a half cup of water over the seeds and lemon juice, and spoon the mixture into ice tray of choice. Freeze the cubes for an hour or until solid. In a glass, put one cube and then top with champagne. Watch the drink transform while the ice cube melts. Enjoy!
Time 5m Yield 6 servings Number Of Ingredients 4 Steps:
Place 1 teaspoon pomegranate seeds in the bottom of 6 Champagne glasses. Fill halfway with pomegranate juice and top up with cold Champagne. Garnish with the mint sprigs.
Time 10m Yield 7 servings. Number Of Ingredients 6 Steps:
Place ginger and lime slices in a pitcher; stir in pomegranate and orange juices. Refrigerate overnight. , Just before serving, strain and discard ginger and lime. Stir club soda into juice mixture. Garnish as desired.
Time 10m Yield 1 Number Of Ingredients 7 Steps:
Fill a cocktail shaker with ice; add pomegranate liqueur and orange juice. Cover shaker with lid and shake. Remove lid and slowly pour champagne into shaker; gently stir until mixed. Strain cocktail into a champagne glass. Squeeze the juice from the orange wedge onto the orange peel. Pour sugar into a small bowl and roll orange peel in the sugar until coated. Float sugar-coated peel in the cocktail.
Time 5m Yield 1 drink Number Of Ingredients 4 Steps:
Place a sugar cube in the bottom of a champagne flute. Pour the pomegranate juice over it, then the sparkling wine. Drop a few pomegranate seeds into the glass. Serve. Yield: 1 drink
Yield 1 serving Number Of Ingredients 9 Steps:
Make the pomegranate molasses: In a small saucepan, stir together the pomegranate juice, sugar, and lemon juice. Bring to a simmer over medium heat, then reduce the heat to low and cook for 20-30 minutes, stirring occasionally, until syrupy. Be careful not to burn the syrup. Remove the pot from the heat and let the pomegranate molasses cool completely before using. Any leftovers will keep in an airtight container in the refrigerator for up to 2 weeks. Make the cocktail: Add a few tablespoons of sugar to a small plate. Dip the rim of a champagne glass in the pomegranate molasses, then in the sugar to coat. Add ½ tablespoon of the pomegranate molasses to the bottom of the glass, then pour in the lemon juice and pomegranate juice. Fill the rest of the way with sparkling wine. Float the pomegranate seeds on the top of the cocktail and garnish with the rosemary sprig. Serve immediately. Enjoy!
