Rudy’s Red Nose Champagne Cocktail

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

Buy Your Forest Green Cocktail Rim Sugar Here