We love cheery colorful cocktails around the holidays and this post is no different. The Pomegranate Mimosa is a bright cheery drink to savor with your Christmas morning breakfast or as an evening nightcap. Garnish it with rosemary and pomegranate arils and let the festivities begin!
To make this delicious toast-worthy mimosa we used pomegranate juice, Carpano Botanic Bitter, and prosecco. Stir together the pomegranate juice and Carpano Botanic Bitter in a pitcher and chill. Add 1/2 cup of the bitter and pom juice to your serving glass and top off with prosecco. Garnish with some arils and rosemary springs and toast to the holidays.
Due to the fruit juice base, some mimosas can be overly sweet. The addition of the Botanic Bitter to the pom juice intensifies the cheerful holiday red color of the drink and softens the sweetness of the pomegranate juice. It is just the right combination of flavors to pair with an egg casserole or an after dinner dessert.
If you are viewing this post via email, make sure to visit us at www.theblindpig.blog for a complete recipe for our Pomegranate Mimosas.
Are you looking for some other holiday cocktails or breakfast ideas to serve? Here are a few that we have used in the past.
Call this post late or a few days early. This will be our final post before Christmas. May your holidays be merry and bright!
Disclaimer: Beverages on this site are meant for adults 21 years of age and older. We do not condone underage drinking. Drink responsibly.
- 3 cups refrigerated pomegranate juice
- 1 cup Carpano Botanic Bitter
- 1 (750 mL) bottle prosecco
- Pomegranate arils and fresh rosemary
- Stir together pomegranate juice and Carpano Botanic Bitter in a large pitcher. Chill for 4 - 24 hours.
- Pour 1/2 cup pomegranate mixture into serving glass.
- Top with prosecco.
- Garnish with pomegranate arils and fresh rosemary sprigs.
- Serve immediately.