Looking for the perfect cocktail to serve at your holiday soirée? Well look no further, the delicious and festive Pomegranate-Rosemary Royale is an excellent choice!
This creative, yet easy to make cocktail is a combination of rosemary-infused simple syrup (which can be made a day or two in advance), pomegranate juice, and sparkling wine garnished with glistening, ruby red pomegranate seeds and/or rosemary sprigs. I love how it incorporates both the flavors and colors of the holiday season.
For this cocktail I like to use Prosecco (for our recommendation please click here); it’s best to enjoy your expensive Champagne on its own and this Italian sparkler is much more cost effective as well. In the interest of time, I like to double the batch, just to be sure I have enough and feel free to experiment with the ratio of ingredients to suit your tastes. Alternatively, if you’re more of a martini person, you can substitute vodka for the sparkling wine and serve the drink in a martini glass garnished with a rosemary sprig. Ah so many options, so little time!
I hope you enjoy this Holiday edition of Cocktail Couture (for other installments, please click here) and I’d love to hear what you think of this drink or if you have a favorite holiday cocktail! Please leave a comment below to automatically enter your name into our drawing for a FREE bottle of Krug Champagne – a $200 value!!! Each comment left on a post on our website will count as a separate entry as will signing up for our weekly newsletter (please click here to sign up)! A winner will be announced Sunday, December 21st at 5pm EST and you’ll receive your bottle in time for New Year’s Eve so make your comment now. Thanks for stopping by and stay tuned for more holiday wine recommendations and recipe ideas.
Cheers,
Pomegranate-Rosemary Royale
Ingredients:
1/4 cup water
1 tablespoons sugar
2 teaspoons fresh rosemary leaves
1/2 cup pomegranate juice
2 cups Prosecco or other sparkling wine
Pomegranate seeds for garnish
1. Combine 1/4 cup water and sugar in a small saucepan; bring to a simmer, stirring until sugar dissolves. Remove from heat. Add the rosemary; let stand 30 minutes. Strain through a sieve into a small bowl; discard solids.
2. Pour 2 tablespoons pomegranate juice and 1 tablespoon rosemary syrup into 4 Champagne glasses. Top each serving with 1/2 cup sparkling wine. Garnish with pomegranate seeds and serve immediately.
Serves 4
There’s probably nobody that looks forward to the arrival of Starbucks’ Pumpkin Spice Latte more than I do. Alright, maybe there’s a few other fans out there but my love of the PSL (as it’s affectionately known to its fans) occurred under unique circumstances. I had to undergo extensive hip surgery in January of 2011 and during my recovery my... Read More
The post Cocktail Couture: Pumpkin Spice Latte Martini! appeared first on The Glamorous Gourmet.
There’s probably nobody that looks forward to the arrival of Starbucks’ Pumpkin Spice Latte more than I do. Alright, maybe there’s a few other fans out there but my love of the PSL (as it’s affectionately known to its fans) occurred under unique circumstances. I had to undergo extensive hip surgery in January of 2011 and during my recovery my husband Steve brought me one every morning to cheer me up. Needless to say, I’ve been in love with the PSL ever since! Since then, this drink has become quite popular (it even has it’s own Twitter account) and my enduring penchant for the PSL compelled me to create an alcoholic version of this Fall favorite.
It would’ve been easy to just purchase Starbucks’ Pumpkin Spice syrup to make this drink, however, unlike many of their other flavors, the coveted PSL syrup is not for sale so I had to improvise. Unlike Starbucks’ version, this recipe uses real pumpkin as well as a few other easy to find ingredients. This time of year orange colored sugar can be found at craft stores or gourmet markets and pumpkin pie spice is located in the spice aisle of your local market. Feel free to adjust the final sweetness level according to your personal taste and I hope you enjoy this edition of Cocktail Couture as much as we do. I’d also like to wish everyone a very Happy and Delicious Halloween!
P.S. If you’re looking for a delicious dish to dazzle your Halloween party guests, our Savory Severed Arm in Marinara Sauce is a hands-down favorite!
Cheers,
“Pumpkin Spice Latte Martini”
Makes 1 drink
3 Tablespoons vodka
2 Tablespoons half and half
2 Tablespoons coffee (Starbucks House Blend works nicely)
1 Tablespoon sugar (or 2 Splenda or other artificial sweetener packets)
1 teaspoon canned pumpkin puree
2 teaspoons maple syrup
1/4 teaspoon pumpkin spice
Orange colored sugar (available at craft stores or gourmet markets)
Juice of 1 lime or lemon
Combine orange colored sugar and 1/8 teaspoon of pumpkin spice on a small plate. Dip the rim of a chilled martini glass in a dish of lime/lemon juice and then dip in sugar and spice mixture to coat the rim.
Add vodka, half and half, coffee, sugar or sweetener, pumpkin puree, maple syrup, remaining 1/8 teaspoon pumpkin spice to a martini shaker and fill with ice. Shake vigorously to chill drink mixture and strain into prepared glass. Garnish with additional pumpkin spice if desired and enjoy!
Although 10:29pm today officially marks the start of Fall, for some reason I’ve been craving it for the past month. From drinking (way too many) Pumpkin Spice Lattes to coming up with a list of 5 Fabulous Things to Do this Fall – for some reason I can’t get this season off my mind. I recently came across a cocktail... Read More
The post Cocktail Couture: the Smoked Sazerac! appeared first on The Glamorous Gourmet.
Although 10:29pm today officially marks the start of Fall, for some reason I’ve been craving it for the past month. From drinking (way too many) Pumpkin Spice Lattes to coming up with a list of 5 Fabulous Things to Do this Fall – for some reason I can’t get this season off my mind. I recently came across a cocktail that’s further perpetuating my fascination with Fall, the Smoked Sazerac is a riff on the traditional Sazerac, largely considered America’s oldest cocktail, which originated in New Orleans in the 19th century. We discovered this delicious drink during a recent visit to The Cloister at Sea Island in Southeast Georgia, one of our favorite vacation spots.
Every time we visit, we have dinner at the River Bar the night we arrive. Inspired by a French brasserie, the River Bar overlooks the Black Banks River on the west side of Sea Island and makes a wonderful spot for watching the sunset…generally with cocktail in hand. This time the Smoked Sazerac caught Steve’s eye and underneath the list of ingredients was an asterisk followed by the caveat, “This cocktail requires extended time for production”…and for good reason!
Our bartender Kelly kindly took us through each step of making this fabulous drink which was worth every minute of preparation time. The traditional Sazerac ingredients of rye, absinthe, and Peychaud’s bitters are enhanced by the Fall-inspired flavors of ginger cinnamon syrup and smoke from cherry wood chips. The wood chips are ignited at the bar by flaming absinthe and the resulting smoke is captured in a chilled old-fashioned glass the drink is served from.
If you’re entertaining this season or just feel like indulging, this drink is well worth the effort and will surely put you and/or your guests in the Fall spirit(s)! I sincerely hope you enjoy our latest edition of Cocktail Couture, to see past installments of this segment, please click here.
So what’s your favorite cocktail to enjoy in the Fall? Do tell!
Cheers,
Smoked Sazerac
Makes one drink
3 ounces Bulleit Rye
1 ounce ginger syrup*
1/2 ounce of Vieux Carré Absinthe
A couple dashes of Peychaud’s bitter or to taste
Orange peel for garnish
Chill an old-fashioned glass by filling it with ice and setting is aside while you prepare the rest of the drink. In another glass add the ginger syrup and a few dashes of the Peychaud’s bitters and stir to combine. Then add the rye and a few ice cubes to the glass with the bitters and ginger syrup, stir to combine.
Place the cherrywood chips in a firesafe bowl. Fill a jigger with approximately 1/2 ounce of absinthe and using a match or kitchen torch, ignite the absinthe. Pour the flaming absinthe over the cherry wood chips to ignite. Empty the ice from the first glass and invert it over the burning wood chips, filling the glass with smoke. Once it’s filled with smoke, carefully turn it right side up and very slowly strain the rye, ginger syrup and bitters mixture into it. Place the orange peel on the burning cherry wood chips for a few seconds until the edges are lightly charred, garnish the drink with it and serve.
*Ginger Syrup
1 cup sugar
1 cup water
1 – 2″ piece of fresh ginger, peeled and chopped
1 cinnamon stick
Heat sugar and water in a medium saucepan over medium-high heat and stir until sugar is dissolved. Add the chopped ginger and cinnamon stick to the sugar mixture and bring to a boil then remove from heat and let steep for 30 minutes. Strain mixture through a sieve into an airtight container and discard ginger and cinnamon. Syrup will keep for up to one month.
The post Cocktail Couture: the Smoked Sazerac! appeared first on The Glamorous Gourmet.
Kick off your Summer soirée in style with a very special Fourth of July Cocktail – the Pomegranate-Aperol Royale! This super patriotic drink is a mixture of sparkling wine, Aperol and pomegranate juice garnished with fresh raspberries. It’s incredibly tasty and features Fourth of July’s signature red, white and blue colors. Aperol is a delicious Italian liqueur with a distinct, bright orange color that calls to mind a fabulous,... Read More
The post Fourth of July Cocktail Couture: Pomegranate-Aperol Royale! appeared first on The Glamorous Gourmet.
If you’d like to kick off your Fourth of July celebration in style this year, give this patriotic cocktail a try! This special edition of Cocktail Couture features the Pomegranate-Aperol Royale, an enticing mixture of sparkling wine, Aperol, pomegranate juice and raspberries. In addition to being extremely tasty, this drink also features the signature colors of this most American of holidays: a blue sugared rim; ruby red pomegranate juice mixed with the clementine color of Aperol to create a dazzling, ruby red; and the “white” of the sparkling wine.
Aperol is an Italian liqueur with a very distinct, bright orange color which calls to mind a fiery South Florida sunset. It was created by the Barbieri brothers from Italy’s Veneto region and introduced to Italians at the International Fair of Padua in 1919. This Italian liqueur is an infusion of ingredients including bitter and sweet orange and a variety of carefully selected herbs and roots. The result is a delicious concoction which is simultaneously sweet, bitter, and herbal in nature. Aperol is actually quite similar to Campari just not as bitter, and for those who find Campari a little too intense, Aperol is an excellent alternative.
Our featured sparkling wine for our Pomegranate-Aperol Royale is the fabulous Limited Edition Chandon Blanc de Noirs Brut ($20). The festive red, white and blue limited edition bottle will make a stylish addition to your Fourth of July soirée! This sparkler is made from two red grape varieties, Pinot Noir and Pinot Meunier, and is delightfully fruit-driven and full-flavored. It is also made in the same method as Champagne, Methode Traditionelle, and can be enjoyed on its own or as part of our fabulous cocktail.
In order to keep your cocktails sufficiently chilled pop the fresh raspberries in the freezer the night before your party. They make a colorful, eye-catching garnish and are a delicious treat to enjoy as you finish your drink as well!
So greet your guests with Pomegranate-Aperol Royales and kick off your Fourth of July in patriotic style! The Limited Edition Chandon Blanc de Noirs sparkling wine is available at The Wine Atelier (click here for pricing information) and we are offering free local delivery for orders over $50 in the Boca Raton/Delray Beach area and $10 shipping on any purchase of 4 bottles or more. Wishing you a very fabulous (and safe) Fourth of July weekend!
Cheers,
Fourth of July Pomegranate-Aperol Royale
Makes one drink
1 bottle of Chandon Limited Edition Blanc de Noirs Sparkling Wine
Aperol
Pomegranate juice
Blue sugar**
1 lime
Frozen raspberries
Put the blue sugar in a saucer or small, shallow dish. Squeeze the juice of one lime into a similar saucer or small, shallow dish. Dip the rim of the Champagne flute first into the lime juice and then immediately into the blue sugar to coat the rim evenly. Shake loose any excess.
Add one frozen raspberry to the bottom of a flute. Pour equal amounts Aperol and pomegranate juice so together they occupy 1/4 of the glass. Gently pour the chilled sparkling wine to fill the rest of the glass. Pouring gently increases the chance of keeping the red and white layers separate. Enjoy!
**To make blue sugar for the rim, add a half cup of regular sugar to a container with a tight fitting lid. Add approximately 3-5 drops of blue food coloring to the sugar in the container, fasten the lid and shake vigorously until all the sugar is colored blue. You can always add more food coloring if you feel the blue isn’t dark enough, just be sure to shake it really well to evenly distribute the color.
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