Tommy Bahama Pomegranate Mimosa

What’s a celebration without a little champagne? This breezy cocktail from Tommy Bahama uses a mix of champagne, fresh orange juice, Luxardo Maraschino Liquor and homemade pomegranate syrup to set the mood for an elegant dinner or brunch.

Tommy Bahama Pomegranate Mimosa


  • Pomegranate Syrup
  • 1 cup sugar
  • 1 cup Pomegranate juice
  • Tommy Bahama Pomegranate Mimosa
  • ¾ parts Pomegranate Syrup
  • ¾ parts fresh orange juice
  • ½ part Luxardo Maraschino Liqueur
  • 2 dashes Peychaud’s Bitters
  • 4 parts Brut Champagne
  • Pomegranate seeds and orange twists for garnish, if desired


For the Pomegranate Syrup:

Bring sugar and pomegranate juice to a boil in a saucepan. Simmer for 10 minutes or until the syrup coats the back of a spoon. Let cool before using. (Leftover syrup can be stored in a squeeze bottle and refrigerated for up to 30 days.)

For the Tommy Bahama Pomegranate Mimosa:

Add all ingredients except the champagne in a mixing glass; add ice and shake until chilled. Strain into champagne flutes, top with champagne and garnish with Pomegranate seeds and orange twist.

Nutritional Analysis:
Calories: 180, Carbohydrates: 22 g, Protein: 0 g, Fat: 0 g, Cholesterol: 0 mg, Sodium: 0 mg, Fiber: 0 g

Recipe courtesy Tommy Bahama Restaurant and Bar