Inspired by the classic French 75, this cocktail is fizzy, pleasantly sweet, slightly spiced, and refreshingly tart. Designed with the fall and winter months in mind, it’s made with pomegranate simple syrup, fresh lemon juice, sparkling wine, and Lillet Rouge.
Lillet is a brand of French aromatized aperitif wines made with Bordeaux grapes and fortified with citrus liqueurs. While lovely on their own, these aperitifs are marvelous when topped off with something bubbly, such as club soda, or stirred into a mixed drink. Lillet Rouge is ruby red, clear, and brightâa blend of oaky Cabernet Sauvignon and Merlot thatâs dry and rich with tannins, with detectable notes of orange, berries, spices, and vanilla. It’s the perfect companion to piquant pomegranate and tangy citrus.
While it is possible to juice fresh pomegranate to make the syrup in this recipe, itâs messy (the juice stains badly) and somewhat labor intensive, and pure pomegranate juice can be found in most supermarkets year-round. The pomegranate simple syrup needs only a gentle warming on the stovetop to dissolve the sugar. To round out that syrupy sweetness, fresh lemon juice is key. After testing a range of citrus options, from tangerine to grapefruit and minneola tangelo, good old lemon was the clear winner. Because Lillet Rouge is slightly sweet and has hints of orange, the lemon juice adds brightness to the cocktail, complementing the other components without competing with them.
After rattling together the Lillet Rouge, lemon juice, and pomegranate simple syrup in an ice-filled cocktail shaker, pour it into a large flute or coupe (I love a coupe!), and top it off with fizzy Champagne or sparkling wine. There’s no occasion this drink isn’t perfect for, whether youâre having guests over for dinner, hosting a holiday party, or simply enjoying an after-work cocktail.
For the Pomegranate Simple Syrup: In a small saucepan, combine the sugar and pomegranate juice, set over medium heat, and cook, stirring, just until sugar is dissolved, about 2 minutes. Transfer to a glass jar or other heat-proof container and let cool completely, about 20 minutes.
For the Pomegranate Rouge: In a cocktail shaker filled with ice, add the Lillet Rouge, lemon juice, and pomegranate simple syrup. Cover and shake until the shaker is very cold, about 15 seconds. Strain the mixture into a large Champagne flute or coupe and top with Champagne or sparkling wine. Stir gently and garnish with a long lemon spiral.
Special Equipment
Cocktail shaker, cocktail strainer, Champagne flute or coupe glass.
Notes
This recipe makes enough pomegranate simple syrup to yield four Pomegranate Rouge cocktails, but can easily be doubled or tripled.
Make-Ahead and Storage
The prepared pomegranate simple syrup can be refrigerated for up to one week in an airtight container.
