Rudy’s Red Nose Champagne Cocktail
Toast Christmas with champagne and a sugar cube is traditional. But with a green sugar garnish, with fresh pomegranate seeds and the sweet tartness of pomegranate syrup? This Rudy's Red Nose champagne cocktail would make even Santa smile and stay a while.
First, prep your pomegranate and collect the seeds into a bowl. (Trust us. It’s not hard. If Persephone could do it while Hades was chasing her around the underworld, you can too.)
Rim your champagne glasses, using the pomegranate syrup to moisten the glasses, and green cocktail sugar. This can be done before a party and put aside until your guests arrive.
When you’re ready to serve the cocktail, begin by adding about 8 pomegranate seeds to the bottom of each glass. We found using a long cocktail spoon was the easiest way not to mess up the rim sugar.
Next, pour the pomegranate syrup you used to rim the glasses over the seeds to cover them. This will keep them from floating to the top of the glass. (Bartending Tip: When crafting this cocktail, we found that using a thicker the syrup is better. Those little seeds are going to want to float to the top, and the thicker syrup helps "weigh" down the seeds at the bottom of the glass.)
Next, open up that bottle of bubbly. (Am I the only who holds their breath waiting for the pop? I’m always worried the cork is going to go flying.)
When pouring in the champagne, tilt the glass and pour slowly so you don’t disturb the seeds too much. (Hopefully, they should stay toward the bottom of the glass.) If you want to add a hint of blush pink to the drink, after the wine has been poured into the glass, slowly add 1 to 2 teaspoons of pomegranate juice. The more pomegranate juice you add, the darker the color will be.
Serve them to your guests and have fun. The pomegranate seeds are bound to float up and surprise you with a little extra flavor.
- Bar spoon
- Wine glasses or champagne flutes (chilled)
- Dell Cove Spice Co.'s Forest Green cocktail rim sugar