The Pomegranate Royale is my riff on the Kir Royale- the classic French cocktail of Crème de Cassis topped with Champagne. Crème de Cassis is a sweet, syrupy liqueur made from black currants. It’s dark red, almost purple in color, and when mixed with Champagne, makes a striking cocktail. My twist is to use homemade pomegranate syrup in place of the Crème de Cassis.
Traditionally, Kir Royales are made with Champagne – hence the name ‘royale.’ But I tried these with Prosecco, too, and they’re delicious. I'll leave that up to you!!
Makes 6 drinks
First, make the pomegranate syrup. Combine the pomegranate juice and sugar in a small saucepan, and bring to a low boil over medium heat. Continue to cook over medium heat for twenty minutes, until the juice is reduced by half. Set aside to cool slightly, then transfer to a glass measuring cup and refrigerate until very cold.
To make the drinks, pour 1 tablespoon pomegranate syrup and 1 teaspoon lemon juice into the bottom of a Champagne flute or coupe. Top with ½ cup Champagne and garnish with a few pomegranate seeds. Repeat for each cocktail. Serve immediately.
I do recipe testing and social media for Ina and love to cook for my friends on the weekend. Ina has given me lots of tips for easy cooking and entertaining, and I'm excited to share them with you here!