Cheers to the weekend!
Recipe and styling by Claire Ferrandi
Photograph by Dylan Swart
Rosy sparkling cocktail with pomegranate
- 45ml (3 tbsp) castor sugar
- 125ml (½ cup) pomegranate juice
- 15ml (1 tbsp) rose water
- 1 x 750ml bottle dry
- sparkling rosé wine, chilled pomegranate rubies, to serve
Place the castor sugar and pomegranate juice in a small pot, and bring to a boil, then remove it from the heat and stir to dissolve the sugar. Place the mixture in a jug, stir in the rose water and refrigerate to chill (or pop it in the freezer to speed up the process).
To serve, add about 30 – 45ml (2 – 3 tbsp) of the rose-pomegranate mixture to a glass and top it up with the sparkling rosé wine. Add a sprinkling of pomegranate rubies to the glass. Repeat these steps for the 3 remaining glasses to create 4 cocktails in total. Serve immediately while chilled.