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Pomegranate champagne cocktail: Coctel de champaña y granada by Karen Hursh Graber © 2010

When we lived in Oaxaca, we had neighbors with a pomegranate tree that seemed to bear fruit much longer than in other places. In Puebla, the pomegranate season is late summer, after which pomegranates disappear until December, when California imports are sold in the supermarkets, as they are north of the border. Bottled pomegranate juice is now available in most major Mexican supermarkets.

Ingredients

  • 2 750-mililiter bottles of champagne, chilled
  • 1 cup pomegranate juice, chilled
  • ¼ cup Triple Sec

Pour all ingredients into a pitcher. Serve in champagne flutes, garnish with pomegranate seeds if available. Makes 10 servings.

Link to source article
Mexican Christmas menu ideas: Posadas, Noche Buena, Navidad

Published or Updated on: December 5, 2010 by Karen Hursh Graber © 2010
Contact Karen Hursh Graber

Follow Karen as she travels through the Central Mexican state of Puebla, meeting local cooks, tasting the food, and collecting recipes. With over 75 recipes, plus sections on ingredients and cooking techniques, the book takes the reader on a journey through one of Mexico's oldest and most renowned culinary regions. It can be ordered online.

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