Pomegranate-Ginger Champagne Cocktail

Wow, this is a lovely way to serve Champagne. Very festive for the holidays. I doubled the amount of ginger slices based ont e recomendations from other reviewers. You can use a very inexpensive bottle of Cooks Brut and this will make the cocktail rise above!

• mary_228

• Palatine, IL

• 11/26/2015

When you make this, keep a sharp eye on the pomegranate syrup toward the end of cooking it -- all of a sudden it thickens a lot, and you can suddenly find you have less than you expected and that it's thicker than you might want. Either because of this or because I cooled it too much in the fridge before mixing the cocktails, it didn't mix evenly. The cocktails were still very good and elegant, but they might have looked better (and more like the picture) had the syrup been thinner.

• Janes_Scribe

• Palo Alto, CA

• 1/1/2015

I wasn't as impressed as I'd hoped to be, but this was still good. Followed the recipe closely with fresh squeezed OJ, Cointreau, and Brut Prosecco. I doubled the ginger and still felt like it didn't really come through. Grating the ginger as other reviewers did would have helped a bit. I'm just not sure I liked this more than a plain glass of champagne. Maybe a little too sweet as well.

• lschmidt

• Portland, OR

• 10/26/2013

I substituted blood orange juice, it looked fantastic and tasted wonderful (also increased the ginger).

• MeaghanM77

• New York, NY USA

• 1/24/2011

As is, this recipe isn't great. As other reviewers advised, used much more ginger, grated first in the mini-prep, to give the syrup a nice kick. However, the orange juice made the drink a muddy color (not like the picture here), didn't add anything really to the taste, and provided the nice bonus of having to use a bottle brush to get pulp unstuck from a legion of flutes post-party. Syrup + champagne = delicious. Forget the other ingredients. (Also makes a nice version for those designated drivers with ginger ale or sparkling water in place of the bubbly).

• eversince

• Los Angeles, CA

• 11/27/2009

Great recipe, not too sweet. I doubled the recipe, and used 6 slices of ginger. It still was barely strong enough. I also used fresh tangerine juice, added a nice twist. Made it with one bottle of brut and one bottle of Asti. I preferred it with the brut.

• brunosonio

• 11/28/2008

LOVE this! And to gabfantana I have found that fresh ginger really varies depending on the time of year, it's freshness and where it is coming from. Sometimes the called for amount is enough, other times it is not. Just keep tasting to get the flavor you like.

• Anonymous

• Seattle WA

• 11/10/2008

I was disappointed when I tasted the drink. It would have been lovely had the ginger been stronger. Exactly how much is a quarter inch slice? Very irresponsible quantity.

• gabfontana

• 12/27/2007

Can't add much except to agree this is a definite winner. Will use repeatedly.

• Anonymous

• atlanta, GA

• 12/8/2007

Everybody take Lucy's advice... Great cocktail already but with Canton it's even better... There are many other great cocktails you can try with that liqueur... It's fun to experience with it!

• Anonymous

• 10/10/2007

This would even taste great with a splash of Canton Ginger Liqueur!!!

• LucyLee1

• New York

• 10/10/2007

我做了这个(乘以8为32)鸡尾酒party we hosted for a diverse group of friends. The color was festive, the taste delicious and not too sweet, and the sparkling wine put everyone in a festive mood. I made the pomegranate syrup two days before and added the orange juice and orange liqueur to the syrup once cooled. I kept it in the fridge until party time, when I put the syrup mixture in a nice glass pitcher and poured about 2 tablespoons in a glass and topped with sparkling wine. We ran out of this as it was so popular. Very sophisticated.

• Anonymous

• Seattle

• 8/31/2007

This is fantastic, I've made it many times. I cut the sugar down to 1 teaspoon and for more ginger flavor I grate the ginger. Just be sure to strain the pomegrante juice mixtue before serving.

• klaudija

• Westfield, NJ

• 8/30/2007

This was exceptional, not too sweet and with complex flavors. I'll never go back to cassis and chambord with champagne! I doubled the recipe, then mixed the pomegranate syrup, the juice and Grand Marnier and chilled those separately. At serving time, I put 2 tablespoons of that mixture into each glass and filled with champagne. Delicious.

• Anonymous

• Wauwatosa, WI

• 10/13/2006

This was my signature drink at my 40th bday party. So Yummy. I quadrupled the syrup recipe and placed in a glass pitcher. Guests poured a bit in their glass and topped with Prosecco. It was a huge hit...making it again for girls night party.

• kookie_66

• Toronto

• 6/2/2006