The PomeGrenade

This week’s H.O.A.G.Y!  (Help Out a Gal/Guy, Yeah?):  a pomegranate-tequila-sparkling wine cocktail

The PomeGrenade - made with Pomegranate-tequila liqueur

The PomeGrenade – made with Pomegranate-tequila liqueur

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.

The PomeGrenade

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.

Pretty in Pink: A Cranberry-Prosecco Sparkler

I’m super excited.

Pretty in Pink:  A Cranberry-Prosecco Sparkler

Pretty in Pink: A Cranberry-Prosecco Sparkler

Tonight I am meeting twenty or so women who are guests of Westminster College’s “Party Board” for a gal’s night out fundraising event supporting the general scholarship fund.  I’m a huge fan of the liberal arts—my undergrad years were spent at Rhodes College in Memphis, TN—and I’m an even bigger fan of women getting together for some fashion, fun, and Autumn-inspired cocktails mixed up by Yours Truly.  I promised them in advance I’d post the recipes on the blog so they can look ‘em up later.  Here goes, ladies!

Pretty in Pink: A Cranberry-Prosecco Sparkler

0.5 oz cranberry vodka*

3-4 oz. Prosecco

To a champagne flute, add 0.5 oz. cranberry-infused vodka.  Top with the Prosecco (how much depends on the size of your glass).  Garnish with a skewer of sugar-dusted vodka soaked cranberries left over from your infusion.  When you drop the skewer into the Prosecco, the sugar reacts to the carbonation of the wine and makes it bubble up even more.  Festive!

*To make cranberry vodka:  (Easily halved if you only need enough for a few cocktails) To a large clean quart lidded glass jar add 10 oz. dried unsulfured low-sugar cranberries.  Pour over enough vodka to fill the jar (about 3 to 3 ½ cups).  Place in a cool place away from direct sunlight, and shake daily for 1 week.  After a week, strain the vodka through a fine mesh strainer, reserving the vodka-soaked cranberries to make lovely garnishes.  If you are going to use the vodka immediately, it does not require refrigeration. If you are going to keep the vodka for longer-term storage, remove all sediment and fruit residue by filtering through a triple layer of cheesecloth or a coffee filter.

The Wasatch Mule

The Wasatch Mule

We also made Pear-Ginger Mules:  Here’s a link to the Wasatch Mule recipe on a past blog post. 

XOXO, y’all!