Prosecco is similar to champagne, but a bit drier, plays well with other flavors in cocktails, and you can find a delicious, quality bottle at a much lower price point than a comparable champagne. Pomegranate juice lends that striking holiday red, and you can eat the seeds entirely as they float to the top of the glass.
Angostura bitters are easily found—just look for that classic paper around the bottle. Bitters add depth to any sweet drink, and of course, a bitter flavor. Preferred glassware for this cocktail is the champagne flute because all the bubbles will rise, the pomegranate juice will sink slightly to the bottom, and a traditional kir royale is always poured in something tall so it’s layered, in this case—pombré!
What you'll need:
1 sugar cube
2 to 4 dashes angostura bitters
1 Tbsp pomegranate arils (seeds)
1 strip lemon zest
4 oz chilled Prosecco or Cava
1 ½ oz chilled pomegranate juice
1. Place one sugar cube in a champagne flute and add the bitters, pomegranate arils, and lemon zest. Let sit for 5 minutes.
Slowly pour in pomegranate juice. Enjoy!
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