A Champagne Cocktail to Impress Your Guests—With an Unexpected Ingredient!December 15th, 2016
Mixed drinks are often made with simple syrup (a combination of sugar and water), but there are fresher ways to blend a cocktail. This year, impress your guests with a champagne-based drink filled with winter fruit juice and a surprising ingredient no one will expect—jam!
Jam is the perfect companion to your morning toast, yet it’s equally fitting as a healthier syrup substitute in cocktails. And thanks to Crofter’s, we have just the recipe for you. Crofter’s has been making organic, non-GMO jams and preserves since 1989. (The jam also has one-third less fat than traditional preserves!) The company is headquartered in a small town in northern Ontario, where its headquarters sits on a rugged shoreline at the heart of Georgian Bay—a region UNESCO has designated as a Biosphere Reserve.
The bright, unique flavor of pomegranate pairs well with champagne, and grapefruit juice adds a beautiful orange hue to the finished cocktail. To ensure your punch stays properly chilled without getting watered down, pick up a large block of ice at your local bodega, and place it in the middle of your punch bowl! You can also make your own ice mold using a bundt or cake pan. Cheers!
Yield: 10 servings
1 (10-ounce) jar Crofter’s Organic Premium Pomegranate Fruit Spread
5 ounces freshly squeezed grapefruit juice
2 bottles Prosecco or Champagne
10 ounces ginger ale
1 block of ice
Sliced grapefruit, to garnish
Combine pomegranate fruit spread and grapefruit juice together in a cocktail shaker and shake vigorously. Pour into punch bowl and top with Prosecco and ginger ale. Gently add the ice block, and garnish with slices of grapefruit before serving.
Note: For a single serving, combine 1 ounce Crofter’s Organic Premium Pomegranate Fruit Spread and ½ ounce freshly squeezed grapefruit juice in a cocktail shaker; shake vigorously. Pour into a glass filled with ice; top with 4 ounces Prosecco and 1 ounce ginger ale. Garnish with a slice of grapefruit.
Photo credit: Paul Delmont