Taigan Fetch Magazine by Taigan

Nothing says “celebrate” quite like champagne—unless of course it is a festive champagne cocktail. They are as easy to make as dropping a sugar cube in a flute, adding a few drops of bitters (Fee Brothers makes a range of great flavors), and topping with your favorite bubbly. But for all-out holiday glamour, you can’t beat the pomegranate version from the new Hot and Hot Fish Club Cookbook by Chris and Idie Hastings.

If you prefer your bubbles unadulterated, pour pink in honor of the season. Billecart-Salmon Brut Rosé is especially luxurious and has a lovely rich color to match, but for under $45, we also love Dumangin Fils Rosé and Nicholas Feuillate Brut Rosé—among the latter’s red fruit flavors there is even a hint of pomegranate. Cheers!

Hot and Hot Pomegranate Cocktail
Yield: 1 drink

½ cup chilled Prosecco
2 tablespoons fresh pomegranate juice
1 tablespoon simple syrup
4 to 5 pomegranate seeds, for garnish
1 lemon twist, for garnish

Combine the Prosecco, pomegranate juice, and syrup in a martini shaker and swirl gently until combined. Slowly pour the mixture into a 6-ounce champagne flute. Drop the pomegranate seeds into the glass and garnish with a lemon twist. Serve immediately.

Pictured above, from left: a pink champagne in a pearly Maryse Boxer flute from Pied Nu; Hot and Hot Pomegranate Cocktail in a handsome flute from South of Market;

Shop South of Market and Pied Nu on TAIGAN.

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