Cocchi Rosa and pomegranate juice come together in this sparkling drink, with zesty citrus notes.
This recipe yields enough for about four cocktails, but you can also single batch this for yourself. I’ve been enjoying these splits of sparkling wine lately for when I want a sparkling cocktail, but don’t want to crack open a big bottle.
Do you like juicing pomegranates? Feel free to sub in fresh juice for the bottled kind if you’d like.
To temper the pomegranate syrup’s richness and bring in a bit of brightness, I used a sparkling wine for the base. And to offset the syrup’s sweetness, I mix in Cocchi Rosa, an aromatized wine whose subtle bitterness comes from gentian and cinchona bark. A splash of lime keeps it fresh, an orange twist adds a final layer of aroma, and brings out the citrus qualities of the Rosa.
- 1 cup 100% pomegranate juice (or juiced pomegranates)
- 3 oz pomegranate reduction
- 4 oz Cocchi Rosa
- 2 oz fresh juice from 2 to 4 limes
- 16 oz sparkling wine
- 4 orange twists, for garnish
- In a small saucepan, bring pomegranate juice to a boil over high heat, then reduce to a simmer and cook until reduced to 3 oz (6 tbsp), 10 to 15 minutes.
- Let cool.
- Store in an airtight container up to 1 month.
- In a pitcher, add the pomegranate reduction, Cocchi Rosa, and lime juice.
- Top with sparkling wine and gently stir to combine.
- To serve, divide between 4 glasses filled with ice.
- Express orange oil from twists over each drink, then add twists to each glass to garnish.