This week’s H.O.A.G.Y! (Help Out a Gal/Guy, Yeah?): a pomegranate-tequila-sparkling wine cocktail
My gal Big Bold California Cab brought me back a bottle of tequila-based La Pinta Pomegranate Liqueur after her last turn-around to Mexico (she’s a flight attendant for a major airline). She said all of the folks she worked with were raving about the stuff. They mostly liked it on the rocks mixed with diet lemon-lime soda, or with seltzer, but they’d like to try it out in some festive cocktails. It’s definitely a tequila-forward liqueur (38 proof – 19% ABV), with a bright ruby color and not-too-cloying sweet fruity tone that rings pretty true to pomegranate with some cranberry notes; it also has a slight citrus finish.
Well, with it being New Year’s and all, I thought it would be perfect in a champagne cocktail! I’m in the middle of writing a piece for CityHomeCOLLECTIVE about the French 75 for my “Cocktails 101” series, so I have WWI artillery (it’s named after the eponymous 75 mm gun), and champagne on the brain already. The old root of the word “pomegranate” comes from the French name for the fruit first cultivated in Persia; the French called it a pomme-grenade. The word “grenade”—referring to ordinance—is believed by historians to come from the Old French word that alluded to the resemblance of hand-sized bombs to the fragmented nature of the fruit within its spherical hull. Hence, the fruity AND explosive moniker for this cocktail. Plus, it will totally knock you on your ass after one or three. BOOM.
So, here ya go, my flighty friends! I’m happy to take any and all extra drinks coupons you may have laying around off y’alls hands in exchange.
½ teaspoon superfine sugar
Juice of ¼ lime (plus a nice long twist cut from the rind)
1.5 oz. pomegranate liqueur
2 oz. sparkling wine (champagne, prosecco, or whatever you’ve got open)
To a cocktail shaker add sugar, lime, pomegranate liqueur, and 4-5 cubes ice. Shake like crazy, and strain into a martini glass. Fill to rim with champagne. Garnish with a long lime twist.