Can you feel spring just around the corner? Our pals at Tommy Bahama’s Restaurant & Bar in New York City are feeling it too and offer this delicious Pomegranate Mimosa recipe to celebrate.
Recipe courtesy Tommy Bahama Restaurant & Bar—New York TommyBahama.com
¾ part pomegranate syrup
¾ part fresh orange juice
½ part Luxardo Maraschino Liqueur
2 dashes Peychaud’s Bitters
4 parts Brut Champagne
Add all ingredients except the champagne in a mixing glass, add ice and shake until chilled.
Strain into champagne glass and top with champagne. Garnish with Pomegranate seeds and orange twist
1 cup sugar
1 cup pomegranate juice
Combine ingredients in a saucepan and bring to a boil. Simmer for 10 minutes or until the syrup coats the back of a spoon. Cool before using. Store in a squeeze bottle and label. Can be stored in the refrigerator for up to 30 days.