Festive Holiday Prosecco Punch

Feeling Festive? That seems to be going around! Between episodes of Holiday Gingerbread Showdown, Christmas Cookie Challenge, and (my guilty pleasure) Chopped, I was inspired to come up with an easy, yet elegant cocktail for the holiday season.

Coincidentally, my stepmom mentioned she would like to serve a pre-dinner champagne cocktail at our upcoming Christmas celebration. I immediately volunteered and started mulling over possible alcoholic combos while sitting at red lights, waiting in line at the grocery store, before falling asleep at night. Yep, I was obsessed.

Because we are expecting twelve to fourteen people, I decided to use more affordable Prosecco as the drink’s foundation instead of champagne. Inexpensive champagne always gives me a headache! A last-minute trip to the local liquor store fortuitously led to the discovery of my second ingredient. The lovely young lady stationed just inside the entrance was offering samples of Berentzen, a German pear liqueur. After one sip I knew this was my second ingredient. I really wanted something unusual and this was new to me!

Missing was a splash of color as well as something to balance the sweetness of the pear liqueur and add a bit of acidity. Once home, I opened the fridge and spied a pomegranate. Bingo! Pomegranate juice and seeds would lend the dash of glam I was seeking. Just to be safe, I decided I should do a trial run with a handful of friends. It was a huge hit and I can hardly wait to show it off at Christmas.

Poinsettia Punch

Ingredients

  • One bottle well-chilled Prosecco
  • 375 ML Berentzen Pear Liqueur
  • 8 ounces of cold Pomegranate juice
  • 8 ounces of fresh pomegranate seeds

This is SO easy to make. First, make sure all the ingredients are well-chilled. Choose a pretty serving pitcher and tall glasses. Champagne flutes work best.

Pour in the Prosecco, pear liqueur, and pomegranate juice into the pitcher and stir lightly to mix. Add a spoonful of pomegranate seeds to each glass and pour the punch over the seeds. It is so much fun to watch them float to the top and then dance around in your glass.

Tips

  • I chose Zonin Prosecco. It is highly rated, subtly fruity, and affordable.
  • Do make sure all ingredients are nice and cold. I have mentioned this before, but I want to emphasize the importance. Chilling truly enhances the flavors!
  • Fresh pomegranate seeds are readily available in 8 ounce and d16 ounce resealable containers at your local grocer.
  • Don’t worry about the pomegranate seeds. The plump, colorful seeds are a delicious addition to the drink as long as your guests sip, not slurp!
Lori Rodgers – Lori’s passion for food and fine dining began at an early age. She started reading Gourmet at 8, and was fortunate to have a father who included her in his travels to cites across the US, often frequenting restaurants she had read about in the magazine. After studying hotel and restaurant management at FSU for two years and thoroughly enjoying the summer program in Switzerland, she graduated with a degree in International Business with a minor in Spanish. Lori owned and operated the family business, Bert Rodgers Schools of Real Estate for 25 years, indulging her cooking hobby by whipping up meals for family and friends on the weekends. She has two teenagers who have adopted a vegan lifestyle, adding a new challenge to Lori’s cooking repertoire. Lori recently sold the business and is embarking on a new chapter and new career, returning to her true calling, cooking and exploring the multifaceted world of food!

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