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.
Ingredients
- 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
Directions
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
