Just in time for the party season, I’m bringing back my favorite drink recipe. If ever there were a drink to define the holidays, it is this Pomegranate Spritzer: the colors of red and green, the fragrance of fruit and evergreen, and the taste of a sweet present under the tree. This Pomegranate Spritzer is gift wrapped and ready to serve to your guests. And the beauty of this one is that it works just as well with or without alcohol.
Sparkling and refreshing, this pomegranate spritzer is the perfect holiday party drink. (All photos credit: George Graham)
When the holidays roll around, there are a few select ingredients that just heighten the festive spirit around the Graham house. Sweet potatoes, pumpkin, and cranberries are on the list, but pomegranate is right at the top. Stacks of pomegranates fill the produce bins of all the markets around town, and we load up. We seem to find an infinite list of recipes to use the juice, pulp, and seeds of these little treasure chests of flavor, but this holiday drink has elevated the fruit to new heights.
The genius of this easy cocktail recipe for Pomegranate Spritzer is combining the pure juice blended with a shot of pomegranate liqueur along with vodka and topped with a spritz of sparkling Prosecco. Served over ice and garnished with pomegranate seeds, a slice of lime, and a sprig of fresh rosemary, your holidays will get off to a festive start.
Bring out this Pomegranate Spritzer at your next party and just listen to the rave reviews.
Just a few ingredients go into my Pomegranate Spritzer – a spectacular holiday cocktail.
- 1 ounce freshly squeezed pomegranate juice or bottled pomegranate juice, such as POM
- 1 (1.5-ounce) jigger pomegranate liqueur
- 1 (1.5-ounce) jigger vodka
- Prosecco or sparkling wine
- Pomegranate seeds, for garnish
- Slice of lime, for garnish
- Sprig of rosemary, for garnish
- In a large glass filled with ice, add the pomegranate juice, and top with the liqueur and vodka. Stir the glass to combine. Pour enough sparkling wine to fill the glass. Stir again. Garnish with a few pomegranate seeds, a slice of lime, and a sprig of rosemary.
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Great Recipe!
So nice seeing you today and thanks again for the pomegranate liqour I can’t wait to try it and check out your blog.
Hey Louise-
Great seeing you and so glad we could find the PAMA brand pomegranate liqueur at Albertson’s. Have a blessed Christmas Day! George
Enjoyed learning about Acadiana Table through the DeJean Sisters with the Pomegranate Spritzer post and picture!
Hey Carolyne –
The Dejean Sisters and the Pomegranate Spritzers were made for each other! Show us your spritzer and join the party. Best, George
This drink sounds wonderful and I will definitely try it during the holidays.
I have a question please. I kept a recipe that you published in the Daily Advertiser from October 2013 for French Onion Soup. I decided it was time to either throw it away or give it a whirl so yesterday I put on my culinary apron and started the soup. I completed the first step for the beef broth with chicken feet. In the article you mentioned this is a good make ahead recipe and I plan to freeze the broth today for later use. My question is this. After step two – caramelizing the onions and adding the flour to make a sort of roux – can you refrigerate that for a day or two and then put it all together when you plan to serve it or do you have to cook the onions the day you serve it?
I love onion soup and am so anxious to taste this recipe! Thank you –
Mimi Anderson
Hey Mimi –
Yes. The beauty of this recipe is that it can be made ahead in stages. Also, you can make the entire soup ahead and freeze it. I make a double batch and freeze it in freezer bag portions for two. Best, George
Wonderful and festive!
I have just landed upon your wonderful site and newsletter. My husband is a commercial fisherman, and bleeds crawfish, blood, body, and soul. I would like to sign up to get this delivered to my email. I can’t wait to receive it and show him all the wonderful information and recipes. Merci’…
Can’t wait to try this. Sounds fabulous!
Hello George,
Wanted you to know I really enjoy your weekly e-mails. All seven of my children are fans of yours. I have tried several of your recipes and think they are the best around. One question: From time to time, you use both black pepper and white pepper. What is the difference and should we be concerned about the lack of both?
Hey Steve – Great question, and yes, there is a difference. While they both derive from the peppercorn, they have distinctly different flavor profiles. Most often I will use white pepper for a subtle pepper flavor in white sauces (Bechamel and other cream sauces) where I do not want black specs to appear. Sometimes I’ll use them both for a flavor balance on the peppery side. I recommend you taste each seperately, and you will instantly understand the difference. And thanks for the kind compliments. All the best to you and your family.