“This beautiful cocktail is approachable because it’s not overly strong or sweet,” says Lu Brow, head bartender at Brennan’s in New Orleans, Louisiana and creator of this cocktail. Brow recommends serving it as an aperitif.
- 1 oz. Sazerac rye (or other rye)
- ¾ oz. Dolin sweet vermouth
- ½ oz. fresh lemon juice
- ½ oz. pomegranate grenadine (recipe below)
- 1 oz. brut champagne
- Lemon twist for garnish
Combine all ingredients except champagne in a cocktail shaker. Add ice and shake until chilled. Strain into a coupe. Top with champagne and twist a lemon peel over the top and drop into the cocktail.
- ¼ cup water
- 2 cups pomegranate juice
- 2 cups granulated sugar
- 1 large piece of orange zest
Combine water and pomegranate juice in a saucepan over medium heat until warm. Slowly whisk in granulated sugar until completely dissolved. Add orange zest and remove from heat. Once cool, strain into a glass bottle. Keep refrigerated for up to two weeks.