Pama Poinsettia Recipe
Pama pomegranate liqueur, cranberry juice, prosecco
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Ingredients
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Cocktail
Optional Simple Syrup (for sweeter cocktail)
Method
Cocktail
Build and stir
Chill a coupe or flute by filling with ice and water while you prepare the drink. In a mixing glass or shaker filled with ice, pour 1 oz Pama pomegranate liqueur and 1 oz cranberry juice. If you prefer a slightly sweeter drink, add 0.25 oz simple syrup. Stir gently for 10–15 seconds to chill and lightly dilute.
Strain and top
Discard the ice and water from the chilled glass and strain the mixed Pama and cranberry into the glass (about 2 oz). Slowly top with 3 oz chilled prosecco, pouring gently to preserve bubbles and create a layered appearance. Do not stir after adding the prosecco to retain effervescence.
Garnish and serve
Float 1 tbsp fresh pomegranate seeds (or a few frozen cranberries) on top of the drink. Add a lemon twist or wheel to the rim if desired. Serve immediately while the prosecco is bubbly.
Optional Simple Syrup
If making simple syrup from scratch: combine equal parts sugar and water in a small saucepan (for example, 1/2 cup sugar and 1/2 cup water). Heat gently, stirring until the sugar dissolves. Cool completely before measuring out 0.25 oz to add to the cocktail.