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.