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Pomegranate Orange Champagne

The Pomegranate Orange Champagne Cocktail is a vibrant and festive drink that combines the tangy sweetness of pomegranate juice with the bright citrus flavor of freshly squeezed orange juice. Topped with bubbly champagne and garnished with an orange slice and pomegranate seeds, this cocktail is perfect for celebrations and special occasions.

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Pomegranate Orange Champagne

Pomegranate Orange Champagne

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

Ingredients

  • 3 oz champagne
  • 2 oz pomegranate juice
  • 1/2 oz orange juice
  • Orange slice for garnish
  • Pomegranate seeds for garnish

Instructions

  • Pour the pomegranate juice and orange juice into a wine glass.
  • Slowly top with champagne, allowing the bubbles to mix gently with the juices.
  • Garnish the cocktail with an orange slice on the rim of the glass and a few pomegranate seeds dropped into the drink for a festive touch.
  • Serve immediately and enjoy your Pomegranate Orange Champagne Cocktail!
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

The Pomegranate Orange Champagne Cocktail is a delightful blend of sweet, tart, and bubbly flavors. The pomegranate juice adds a rich, fruity depth, while the orange juice brings a burst of citrus brightness. The champagne provides a light, effervescent finish that makes this cocktail perfect for toasting to special moments. The garnish of orange slice and pomegranate seeds not only adds a festive look but also enhances the drink’s fresh and vibrant flavor. Ideal for celebrations or as a refreshing aperitif, this cocktail is both elegant and delicious.

Pomegranate Orange Champagne
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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.

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