My neighbors don’t know how lucky they are. My mother-in-law’s pomegranate tree gave us a whopping two fruit. TWO?! The tree is being downright lazy this year. So for this cocktail we’ll just turn to the bottled stuff.
Thank god for bottled pomegranate juice though. I will say that despite this desperation I have of ridding my neighbor’s tree of all their fruit, juicing all those pomegranates is a pain in the ass. And now that it’s officially Fall, and I believe also the start of pomegranate season, it’s time for some transitional cocktails. Because we are still going through our usual high temps in Southern California I just can’t bring myself to make somethingÂ tooÂ Fall-like yet. So today I have a bit of a summery beverage with just a touch of Fall.
This recipe yields enough for about 4 cocktails, but you can also single batch this for yourself. I’ve been enjoying these splits of sparkling wine lately for when I want a sparkling cocktail but don’t want to crack open a big bottle. Â Because what usually happens is that I make a cocktail and just drink all the rest of the sparkling wine by itself.
Do you like juicing pomegranates? Feel free to sub in fresh for the bottled if you’d like.
For the Pomegranate Reduction:
1 cup 100% pomegranate juice
- In a small saucepan, bring pomegranate juice to a boil over high heat, then reduce to a simmer and cook until reduced to 3 ounces (6 tablespoons), 10 to 15 minutes. Let cool. Store in an airtight container up to 1 month.
For the Cocktails:
3 ounces Pomegranate Reduction
4 ounces Cocchi Rosa
2 ounces fresh juice from 2 to 4 limes
16 ounces sparkling wine
4 orange twists, for garnish
- In a pitcher, add the pomegranate reduction, Cocchi Rosa, and lime juice. Top with sparkling wine and gently stir to combine. To serve, divide between 4 glasses filled with ice. Express orange oil from twists over each drink, then add twists to each glass to garnish.
To temper the pomegranate syrup’s richness and bring in a bit of brightness, I use a sparkling wine for the base. And to offset the syrup’s sweetness, I mix in Cocchi Rosa, an aromatized wine whose subtle bitterness comes from gentian and cinchona bark. A splash of lime keeps it fresh. An orange twist adds a final layer of aroma and brings out the citrus qualities of the Rosa.
I originally published this recipe on Serious Eats.
This looks crazy refreshing. I’m such a fan of Cocchi!!
“a bit of a summery beverage with just a touch of Fall.” — YES!!
Cocchi Rosa is A-MA-ZING! Hope you like the drink Todd!
You definitely shouldn’t take the fruit without asking. My mother in law has apple trees that hang over the sidewalk, and it really bothers her when people passing by pull off apples without asking, although she’d happily give them a few if they asked.
My neighbors are crotchety old folks who’d run you off their yard with pitchforks if they actually had pitchforks. That said, I’m a pretty respectful person and can’t bring myself to take any of their fruit off the tree (but this DOES NOT apply to anything that had fallen on to the sidewalk. I’m taking that.).
Whoa! For one, where are you finding these even just two pomegranates and for two, I need to mix drinks with you cause I have such a blogger crush. And I don’t have three but that’s okay, because I have (delivered by my CSA) pomegranates so I shall try this drink…
My neighbor’s tree is insane. I’m sure they use Round Up or whatever awful pesticide/plant food people use. My Mother-In-Law’s tree is down in Orange County and last year yielded pretty OK results but this year apparently gave up on life. Hope you enjoy the drinks!
Lucky to have such easy access to the poms! Soon as I acquire some of the cocchi I do want to try this. I don’t suppose Lillet Rose would work?
Cocchi is more bitter so you would need to adjust for that.