A New Year’s Brunch Cocktail

The sun dawns on New Year’s Day, the glitz and glamor of the previous evening fresh in your memory. You head to the kitchen to grab breakfast and realize, with a touch of sadness, that the holidays are pretty much over at this point.

But wait! You spy a bottle of champagne, left over from last night’s festivities. Why not extend the celebration just a bit longer? With this simple, seasonal recipe, New Year’s brunch just got a whole lot brighter.

Don’t anticipate having “leftover” champagne? Just go ahead and buy an extra bottle on December 31. Stash it in the back of the fridge. We won’t tell anyone.

Pomegranate Mimosa

Ingredients

1.5 oz pomegranate juice

¾ oz simple syrup, optional

6 oz champagne, chilled

Pomegranate arils

Sprig of rosemary or wedge of orange for garnish

Directions

1. Pour pomegranate juice into champagne flute

2. Fill glass with champagne and sprinkle in pomegranate arils

3. Add simple syrup if a sweeter cocktail is desired

4. Garnish with a sprig of rosemary, wedge of orange, or both