+
0 (0)

Drinks

Pom-Secco

Pom-Secco
Don Bartletti / Los Angeles Times

SO you've netted that perfect patio table overlooking the marina or found yourself a Saturday-afternoon stool at a sunny al fresco bar, and the cocktails sailing past on serving trays look classy and fun: tall, icy drinks sporting cucumber garnishes; ... Read more

Total time: 5 minutes | Serves 1
  • 4 seedless red grapes
  • 1 ounce simple syrup
  • 2 ounces pomegranate juice
  • 3 ounces chilled Prosecco wine
  • Splash ( 1/2 teaspoon) fresh lemon juice
  • 5 to 6 pomegranate seeds, plus several for garnish
  • Orange peel, about 1/4 inch wide and 1 to 1 1/2 inches long

Step 1In a cocktail shaker, muddle the grapes and simple syrup. Add the pomegranate juice, Prosecco, lemon juice, pomegranate seeds and ice. Shake gently.

Step 2Strain into a sugar-rimmed martini glass. To garnish, twist the orange peel over the cocktail and drop it in. Add the pomegranate seeds.

Note: From Saurav Biswas at the St. Regis Resort, Monarch Beach, in Dana Point. Make a simple syrup by boiling granulated sugar in an equal amount of water until the sugar dissolves; allow to cool.

HAVE YOU TRIED


Buffalo Cambozola burger
Buffalo Cambozola burger

Fresh beet latkes with cumin and coriander
Fresh beet latkes with cumin and coriander

Fruit and Ginger Slice
Fruit and Ginger Slice

Winter pear compote with dried cranberries
Winter pear compote with dried cranberries

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Drinks

Chichen Itza’s Horchata
Eveleigh’s summer sangria
Sangria
Strawberry-lime sweet & sour