by Sandra Hutchinson

Some years ago, I found a recipe for this cocktail on the Internet and I’ve been making it every year on Christmas Eve and/or Christmas Day. The one copy of the recipe that I printed out attributes the recipe to Cheyanne Holzworth-Bany. So, Cheyanne, wherever you are — Merry Christmas and thank you!

Orange and Pomegranate Prosecco Holiday Cocktail

Ingredients:

1 1/2 TBS blood orange liqueur (ask at your local liquor store)

2 TBS pomegranate juice

1 tsp pomegranate arils

Prosecco (Cheyanne suggests Lunetta)

Mint springs, for garnish, optional

lemon wedge

granulated sugar

Use the lemon wedge to moisten the rim of a champagne flute. Place sugar on a small plate and dip/roll the rim into the sugar.

Add the liqueur, pomegranate juice and arils to the champagne flute. Top with Prosecco and garnish with mint.

If you try the recipe, let me know!