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Sweet, Sparkling, and Full of Pomegranate

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Marie Antoinette

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Flavor trends in cocktails are nothing new. In the 1800’s during the birth and expansion of the cocktail, trendy ingredients included triple sec, maraschino liqueur, and absinthe, which suddenly start appearing in recipes reported in books and articles as they came into fashion. Today these ingredients are just considered classic. 

In the past few years we’ve seen something similar with flavors like elderflower, grapefruit, cucumber, and acai. In cocktail contests I’ve judged, sometimes half the drinks would include whatever the in flavor of the season happened to be. 

One trend that was big a few years back was pomegranate, fostered by its new availability both in juice form from POM Wonderful and in PAMA liqueur. It seemed to show up on so many cocktail menus that I quickly grew tired of it, but after a couple of years I’ve come back to my senses. Pomegranate is a rich, wonderful, weighty flavor. Let’s have some to drink. 

Marie Antoinette
An adaptation of a recipe from Eben Freeman for PAMA Pomegranate Liqueur

1 fl. oz. PAMA Pomegranate Liqueur
1 fl. oz. Gin (A soft gin like Hendrick’s or Plymouth probably is best here.)
1 fl. oz. Lemon Juice
.5 fl. oz. Simple Syrup
2 fl. oz. Sparkling Wine

Add everything but the sparkling wine to a cocktail shaker and shake with ice. Strain into a champagne coup or flute and add sparkling wine. 

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