It's officially fall y'all. The Autumnal Equinox may have started a few weeks ago but here in NC, this week has been the start of low temps, crisp nights and the continuous hankering for everything pumpkin spiced. So, for thirsty Thursday enter this Autumnal Pomegranate Fizz.
When I think of fall flavors, I think warmth and spice. This cocktail is refreshingly fizzy but also harnesses the spice and warm flavors of ginger and cinnamon. If you are not making a large batch of these cocktails (which you should!) then the left over spicy ginger syrup can soaked into warm cake or even added to sweet tea or club soda for a non-acholic treat.
Autumnal Pomegranate Fizz
- 2 oz pomegranate juice
- 1 oz ginger simple syrup (recipe below)
- 1 teaspoon orange juice
- champagne to top
- garnish: rosemary sprig, pomegranate, and cinnamon sugar for the rim
Dip the rim of a champagne coupe or flute first in water and then in cinnamon sugar. Then, add all ingredients to a cocktail shaker full with ice. Shake until combined and cold and poor into the coupe and top with champagne.
Garnish with pomegranate seeds and rosemary sprig.
Ginger simple syrup
- 1 cup water
- 1/2 cup sugar
- 2 oz fresh ginger chopped
Add all ingredients to a saucepan and bring to a broil. Then, reduce the heat to a simmer and let cook for 45 minutes. Let cool and then drain the syrup through a fine mess sieve to remove the ginger pieces. Cover and refrigerate until ready to use.