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Pomegranate Champagne Spritz

The Pomegranate Champagne Spritz combines the bright flavors of pomegranate and orange juice with bubbly champagne, creating a beautifully festive drink. This spritz is an easy, elegant choice, topped with a fragrant rosemary sprig and fresh fruit garnish to add a touch of sophistication to any gathering.

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Pomegranate Champagne Spritz

Pomegranate Champagne Spritz

Prep Time: 4 minutes
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Course: Drinks
Cuisine: American
Keyword: Champagne, Champagne Cocktails, Christmas, Christmas champagne cocktails, Christmas cocktails, orange juice,, pomegranate juice
Servings: 1
Author: Paul Kushner

Ingredients

  • 2 oz pomegranate juice
  • 1 oz orange juice
  • 6 oz champagne
  • rosemary sprig and an orange slice or a few pomegranate arils for garnish

Instructions

  • Add the orange juice and pomegranate juice to a wine glass.
  • Top with champagne, pouring slowly to maintain the bubbles.
  • Garnish with a rosemary sprig and either an orange slice or a few pomegranate arils for a pop of color and added fragrance.
  • Serve immediately and enjoy!

Notes

Pro Tips
  • For an extra touch of flair, lightly smack the rosemary sprig before adding it to release its aroma.
  • Pre-chill your glass for a refreshingly cold spritz.
  • Use freshly squeezed orange juice to enhance the natural citrus flavor.
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

The Pomegranate Champagne Spritz offers a lively blend of fruity sweetness and crisp bubbles, with herbal notes from the rosemary adding depth to the drink. The pomegranate’s tartness balances the champagne’s effervescence, making it both refreshing and festive—a perfect toast for any occasion.

See also  Love Potion Cocktail
Pomegranate Champagne Spritz
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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