Hopefully by now you’ve already tried our last cocktail of the month, the Honey Apple Martini. But ’tis the season for bubbly so we’ve got a new reigning champ. I found this recipe a few years ago at Epicurous, which they got from Bon Appetit (my new favorite magazine), and now it’s at wht! The pomegranate adds tartness, the ginger-spice, with just a splash of orange for a burst of sweetness (juice and liqueur). This takes a little bit of time, but is super easy to make and really makes a big impact.
Pomegranate Ginger Champagne Cocktail
1 cup pomegranate juice
1 tablespoon sugar
1 1/4-inch-thick slice fresh ginger
4 tablespoons fresh orange juice
1 teaspoon Cointreau or other orange liqueur (I’ve skipped this a few times with fine results)
1 750-ml bottle brut Champagne, well chilled
Boil first 3 ingredients in heavy small saucepan until syrup is reduced to 1/3 cup, stirring often, about 10 minutes. Cool.
Pour 4 teaspoons pomegranate syrup, 1 tablespoon orange juice, and 1/4 teaspoon Cointreau into each of four 6-ounce Champagne flutes. Fill each with 2/3 cup Champagne. Makes about 4 drinks. My suggestion? Double it-at least!