Hey y'alllllllll.........I dont know what it is, but this time of the year ALWAYS gets me in a festive mood, no matter what is going in the world, or my life. I feel this simmering, buzzing excitment in my core radiating out. Sounds a bit corny, but that is where my head is at,right now. Especially now, the end of a decade and the start of a new. 2020 is coming. I told me kids, you will begin this decade as a child, but you will be adults as it comes to an end!
I know this new decade is going to be an exciting time for US all. But in the mean time, to usher in this New Year and new decade, take some time for yourself and relax with this reciepe from cookingwithjanica.com
Cheers to You!
Wine Hugs XXXXX
CV
CHRISTMAS CHAMPAGNE COCKTAIL RECIPE
THIS RED AND GREEN CHRISTMAS CHAMPAGNE COCKTAIL WITH POMEGRANATE SIMPLE SYRUP IS THE PERFECT CHRISTMAS MORNING MIMOSA!
AUTHOR:Jessica Pinney PREP TIME:5 mins COOK TIME:10 mins TOTAL TIME:15 mins
YIELD:4
INGREDIENTS
1 bottle of your favorite champagne. Green rimming sugar1 tbsp pomegranate seeds per drink (I bought a pomegranate and used the seeds inside or you can buy just the seeds by themselves)Pomegranate juicePomegranate syrup (1/2 simple syrup* and half pomegranate juice)Champagne flutes
INSTRUCTIONS
*Simple syrup can be made by heating equal parts sugar and water together slowly until solution begins to boil. After it has started to boil and liquid is clear, remove from heat source and let cool (I used 1/2 cup of water and 1/2 cup of sugar and once mixed with the pomegranate juice I had enough for 4 drinks).In a small saucer, pour in a little bit of your pomegranate syrup (1 tbsp or so)On a small plate, place the green rimming sugar.Lightly dip the rim of the champagne flute into the syrup (make sure you let excess drip off so that none of it runs down the sides of the flute).Next, dip the syrup coated rim into the sugar. Spin the flute a bit so that the whole rim is covered.Spoon a tablespoon of pomegranate seeds into the bottom of the flute.Pour two teaspoons of pomegranate syrup over the seeds.Pop open the bubbly and pour until the level is 1/2-inch below the sugar rim.Cheers!!!
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