Pomegranate Cocktails Two Ways

Dec 11 2015

by Arielle Goldman

Pom 1What’s a woman to do when it’s mid-December, 70 degrees, and she’s not feeling the least bit festive? Throw on some red lipstick and sip something bubbly, is what.

In honor of Christmas party season, let’s mix up not one but two drinks. Both are easy enough to throw together, so you can serve them to your party guests without spending your whole night at the bar. And both are made a bit more seasonal with the addition of pomegranate syrup. First up is a pomegranate champagne cocktail. A little tart, a teensy bit sweet, and a lot of sparkle. Done and done. Next is the pomegranate old fashioned. You know I love an old fashioned, and this is an impressive, classic-as-hell cocktail that happens to be the easiest thing in the world to make.

We’ll start with the pomegranate syrup. Make a batch of this a day or two in advance and keep it in your fridge for whenever your drink needs a little zhushing up.
The seeds from one pomegranate
1 cup sugar
1 cup water

Combine ingredients in a saucepan and bring to a boil, stirring occasionally until sugar dissolves. Use a wooden spoon to crush some of the seeds so they release their juice. Once boiling, turn hear down to medium low and simmer for about 10 minutes. Strain and pour liquid into a jar. Once the syrup is at room temperature it’s ready to use.


1 or 2 tsp pomegranate syrup, to taste
Dash bitters
Dry sparkling wine (I recommend Cava here and for any cocktail that uses sparkling wine. It tends to be the best quality for price ratio out there.)

Add syrup and bitters to a champagne flute or coupe. Top with bubbly.


1 tsp pomegranate syrup
A couple dashes bitters
2 ounces bourbon or rye whiskey
Splash club soda
Lemon or orange peel for garnish, optional

Combine syrup, bitters, and whiskey in a mixing glass and stir. Pour into an old fashioned glass with ice. Top with a splash of soda and garnish.
Go on and be merry!

More recipes, inspiration, and decor at Scotch & Nonsense.


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