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

Pomegranate Syrup:

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.