Kerbey Sunrise Recipe

Chill & Prep

Make sure all liquid components (Champagne/sparkling wine, pomegranate juice, pineapple juice) are well chilled (ideally 38–45°F / 3–7°C). Place a coupe or flute in the freezer for 5–10 minutes if you prefer extra cold glassware. Have garnishes ready: pineapple wedge and a small pinch of pomegranate seeds.

Pour 1.5 oz pomegranate juice into the bottom of a chilled Champagne flute or coupe. Pour 1.5 oz pineapple juice over the back of a spoon or gently down the side to reduce agitation (this helps preserve effervescence).

Slowly top with 6 oz chilled Champagne (or upgraded Prosecco or sparkling rosé) poured gently down the side of the glass. Pouring slowly preserves bubbles and creates a layered, sunrise-like appearance.

If you prefer a slightly sweeter drink, stir gently once with a bar spoon to combine and add up to 1/4 tsp simple syrup to taste. Otherwise, leave unmixed for a subtle gradient of flavor from fruit to bubbles.

Drop 1 tbsp pomegranate seeds into the glass; they will sink slightly and add visual contrast and a little burst of flavor as you sip.

Garnish the rim with a pineapple wedge and optionally an orange twist or wheel for aroma and color. Serve immediately while sparkling is lively.

One standard serving is a single flute (about 9 oz finished). Offer guests the upgrade option to Prosecco or sparkling rosé in place of the house bubbles. For large batches, keep juices chilled and add sparkling wine just before serving to retain effervescence.