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Pomegranate Rouge

Pomegranate Rouge
Recipe Date:
February 6, 2024
Serving Size:
Cook Time:
Imperial (US)
  • For the Pomegranate Simple Syrup:

  • 2 ounces (about 1/4 cup; 55g) granulated sugar
  • 2 ounces (1/4 cup) fresh or store-bought pure pomegranate juice
  • For the Pomegranate Rouge:

  • 1 ounce (30ml) Lillet Rouge
  • 1/2 ounce (15ml) fresh lemon juice from 1 lemon
  • 1/2 ounce (15ml) Pomegranate Simple Syrup
  • 3 1/2 ounces (105ml) Champagne or sparkling wine
  • Lemon spiral twist, for garnish

For the Pomegranate Simple Syrup:

In a small saucepan, combine the sugar and pomegranate juice, set over medium heat, and cook, stirring, just until sugar is dissolved, about 2 minutes. Transfer to a glass jar or other heat-proof container and let cool completely, about 20 minutes.

For the Pomegranate Rouge:

In a cocktail shaker filled with ice, add the Lillet Rouge, lemon juice, and pomegranate simple syrup. Cover and shake until the shaker is very cold, about 15 seconds. Strain the mixture into a large Champagne flute or coupe and top with Champagne or sparkling wine. Stir gently and garnish with a long lemon spiral.