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Pomegranate Christmas Champagne




Oh, how I love to be fancy. Heels, dramatic lipstick, a fur boa and I'm set. Someone just has to call the limo and make the reservation and I'm out.

Enter reality and off I go to Target looking like Elizabeth Taylor.

I see no problems.

:)

But anyway, being fancy is fun. It makes us feel alive while allowing us to step out of our bubble for a moment. And let's be honest, who doesn't want to step out of the bubble we've been in for the past 2 years!?!

So let's get fancy, friends.

We shall start the process with a fancy drink.

Champagne, because that delicasy is basically snynomous with what we're going for.

And it's Christmas! For Pete's sake, there's glitter and sequins on everything this season.

So the drink. Begins with a simple syrup infused with pomegranate juice and ends with the rims of your flutes studded with green sugar crystals. Don't be scared of the simple syrup, it's just water and sugar boiled together. You've had more trouble getting your pasta cooked right, trust me.

I had these cocktails awaiting my guests for a recent Christmas party and it really gave a festive vibe to my shindig. You could make them as they arrive too, but I'd recommend having your glasses rimmed with sugar beforehand.

Oh, your not making them for your guests? I like your style. A champagne for yourself on Christmas morning, you really do have fancy in your dna!

Well, regardless if your making for a gathering or your pretty little self, this drink is a great way to ring in the Holidays. Go ahead and change the green sugar to gold and voila!- you've got New Year's Eve covered.

That being said, it really is a fanciful time of year. The glitz, the glamour, your kids scavenging the house looking for that friggin' elf, and some pretty libations. All sounds accurate on this end. I wish you the same on yours!

Merry Christmas!


Pomegranate Christmas Champagne

Adapted from: Cooking with Janica

Servings: 12-15 guest (cut recipe in 1/2 for smaller events)


Ingredients:

2 bottles champagne

1/2 C pomegranate seeds

1.5 C pomegranate juice

1 C water

1 C granulated sugar

green sugar


  1. Make the simple syrup. In a small sauce pan, add the water and granulated sugar. Stir and bring to a boil, stirring frequently. Once sugar completely dissolved, about 3 minutes post boiling, remove from heat. Allow to cool for about 30 minutes, then pour into medium size tupperware. Add and stir in the pomegranate juice. Cover and put in refrigerator to chill.

  2. In a small saucer, add about 1/4 C pomegranate simple syrup.

  3. In another small saucer, place about 1/2 C green sugar.

  4. Working with one flute at a time, lightly dip the top of the glass into the syrup. Shake a bit so excess drips and you don't have syrup running down the glass.

  5. Next, dip the syrup coated rim into the sugar vessel. Press down fairly hard or twist to ensure rim is coated well. Repeat with remaining flutes.

  6. Spoon 2 tsp of pomegranate seeds into the bottom of each flute.

  7. Pour 1 TBS pomegranate syrup over the seeds.

  8. Pop open your champagne and pour into glasses!

  9. Enjoy!


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