2023 Let’s Get Blitzen: Cocktail Advent Calendar – Day 4 – Pomp and Circumstance. If you are a devotee of the Aperol Spritz as soon as patio season hits, I think you’re going to adore this seasonal interpretation of a spritz. Pomegranate juice pairs with Campari, persimmon syrup, Prosecco, and a splash of club soda.
I feel like the spritz has been needlessly limited to the summer months. Don’t let warmer climes limit your palate preferences my friends.
In this case, Campari brings a more bracing bitterness than Aperol which is balanced by the sweet-tart flavour of pomegranate juice and a splash of persimmon syrup. I’m providing a recipe, as usual, but let your heart be your guide when you’re making this – the measurements herein are merely a suggestion.
As always, it’s about participation, not perfection. At the end of the day, all that matters is that you’ve whipped up something you intend to savour.
I have to admit I was a bit apprehensive about some of the recipes in this year’s calendar because I was on some pretty serious medication to treat a bacterial infection in my stomach and couldn’t imbibe for several weeks. As such, the recipes in this year’s calendar have been verified through a combination of small sips and guest recipe testers.
I hope you’ll extend your trust and try out this lovely pomegranate spritz. Be sure to join me on my Instagram Stories tonight at 5 pm Eastern for a step-by-step cocktail tutorial.
Cheers, friends!
Pomp and Circumstance
A little seasonal spritz made with pomegranate juice, bitter Italian liqueur, persimmon syrup and Prosecco – the perfect cocktail for any festive celebration.
- 1½ oz pomegranate juice
- 1 oz Campari
- ½ oz persimmon syrup
- 3 oz prosecco
- Splash of Fever-Tree Premium Club Soda
- Garnish: pomegranate arils
- Garnish: mint bouquet
- ¾ cup water
- 1 cup granulated sugar
- 1 cup persimmon chopped
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Add pomegranate juice, Campari & syrup to a shaker with ice and shake until well-chilled.
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Strain into an ice-filled wine glass.
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Top with prosecco and a splash of club soda. Stir to combine.
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Garnish with pomegranate arils and a mint bouquet.
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Combine all ingredients in a medium saucepan over medium heat. Bring to a low boil, stirring frequently.
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Reduce heat to medium low and let simmer for about 15 minutes until syrup is slightly thickened.
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Remove from heat and let cool to room temperature.
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Remove solids and fine strain into an airtight container. Store in the fridge for up to 2 weeks.
