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Priest Lake

Pomegranate Mimosa Cocktail Recipe

pomegranate mimosaCan 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

 

Pomegranate Syrup: pomegranate mimosa 2

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.



Bobbie Hasselbring, RFT Editor

RFT co-founder Bobbie Hasselbring has been a travel junkie her entire life. An award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook, Bobbie is editor-in-chief at realfoodtraveler.com.