“Um, is there alcohol in this?”
“No! Why, do you want some, cause I’d really rather you drink in the house…”
Like Mrs. George’s, this week’s Hump Day Treat is of the drank variety. I wanted to make something for Julia’s cocktail party last weekend, so I took a cocktail recipe from the November issue of Cooking Light and made it into a punch. It’s light, refreshing, and the rosemary infusion totally makes you look like a top chef.
Ingredients
4 tbsp sugar
4-6 sprigs fresh rosemary
1 cup water
2 cups pomegranate juice
2 bottles champagne, chilled
This is How We Do It
Combine the sugar and water.
Add the rosemary and let stand for 30 minutes.
Strain the rosemary sprigs out of the syrup, and combine syrup, champagne, and pomegranate juice, and stir to combine.
So easy!
This went rather quickly at the cocktail party — thank goodness we had more champagne on hand to make more. It’s a gorgeous color, and has the zip of sangria; the rosemary gives it a really subtle but wonderful fall flavor. This is great to make for Thanksgiving dinner…or just in a smaller batch for girls’ night.
Have a great night!
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