Holiday Entertaining: Pom Royale Champagne Cocktail
Published by Karyn Zoldan December 11th, 2006 in Cocktails, Recipes.“My only regret in life is that I did not drink more Champagne” John Maynard Keynes* (1883-1946) - I don’t know who this guy is but he obviously had the right idea.
Every party needs a special cocktail and Wine Director Marian Jansen op de Haar of Fleming’s Steakhouse & Wine Bar created the Pom Royale Cocktail, a sweet and bubbly champagne-based cocktail guaranteed to wow your guests. Serve at a spontaneous soiree or intimate holiday brunch.
Pom Royale Champagne Cocktail
INGREDIENTS:
Pomegranate juice
Champagne, chilled - (one bottle makes six cocktails)
Simple syrup: 2 cups sugar and 1 cup water
PREPARATION:
For convenience, you can buy simple syrup in the liquor section of most stores or make it yourself at home.
1. Simple syrup allows sugar to blend more easily into drinks. Place the sugar and water in a saucepan and bring to a gentle boil. Stir and simmer until the sugar is completely dissolved, about three minutes. Remove pan from heat and allow to cool. Store in a container with a tight-fitting lid (a plastic squeeze bottle is ideal, making it easy to add a splash to cocktails) and refrigerate.
2. Add 1 part (1 oz.) pomegranate juice to a Champagne flute and then add 5 parts (5 oz.) of Champagne.
3. Finish off with a splash of simple syrup in each flute.
SERVING TIPS:
Always make sure the Champagne is well chilled for at least 30 minutes before serving. To maximize bubbles, never let the cork pop. Instead, hold the bottle at a 45-degree angle and slowly twist the bottle - not the cork.
If you’re not entertaining at home, you can enjoy a Pom Royale Cocktail at your local Fleming’s from December 2006 through January 2007. Cheers!
*Mr. Keynes is a British economist whose radical idea that governments should spend money they don’t have may have saved capitalism.
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