Joseph and I drove from Boston to DC for the holidays and decided it would be fun to bring our cat, Snoopy, with us. After 3 hours of yowling, she finally settled down and slept for the rest of the trip. Still, it was a long trip and we were thrilled when we finally pulled up to my parents’ place. Things improved even more when we got inside to find these cocktails and some awesome brie and apple compote toasts waiting for us, courtesy of my sister and brother-in-law.
The pomegranate-rosemary royale is made with a simple syrup infused with rosemary, giving it just a subtle herbal flavor while the pomegranate juice and Champagne make it both sweet and tart. Garnish with a sprig of rosemary and it’s pretty as can be. It’s just perfect for ringing in the New Year!
Happy New Year everyone! I hope your year is filled with happiness and good food and drink!
Adapted from Cooking Light
1/4 cup water
1 tablespoon sugar
2 teaspoons fresh rosemary leaves
1/2 cup pomegranate juice
2 cups Champagne or sparkling wine
Start by making a simple syrup: Combine 1/4 cup water and sugar in a small saucepan and bring it to a simmer, stirring until the sugar dissolves. Remove from heat. Add the rosemary and let it stand for 30 minutes. Strain the syrup through a sieve into a bowl and discard the solids.
Next, pour 2 tablespoons pomegranate juice and 1 tablespoon of the rosemary syrup into 4 Champagne glasses. Top each serving with 1/2 cup Champagne (or other sparkling wine) and garnish with a small sprig of rosemary. Serve immediately.