Photo: Ellen Silverman; Styling: Toni Brogan
4 servings

This simple twist on the traditional kir royale blends tart-sweet pomegranate juice with subtle herbal notes from a rosemary-infused syrup. Float rosemary leaves on the drinks for a pretty garnish.

How to Make It

Step 1

Combine 1/4 cup water and sugar in a small saucepan; bring to a simmer, stirring until sugar dissolves. Remove from heat. Add rosemary; let stand 30 minutes. Strain through a sieve into a bowl; discard solids.

Step 2

Pour 2 tablespoons pomegranate juice and 1 tablespoon rosemary syrup into 4 Champagne glasses. Top each serving with 1/2 cup Champagne. Serve immediately.

Ratings & Reviews

judithrus's Review

December 25, 2011
This cocktail has become a regular part of my Thanksgiving and Christmas menus. All the family members enjoy this herb infused champagne and pomegranate combination. The easy preparation is a plus. I make it every year.

Snowels's Review

December 29, 2010
we made these last year and most thought the rosemary was a little too strong but it wasn't bad...

carolfitz's Review

December 26, 2009
The color was gorgeous and the rosemary scent was a lovely surprise. Made the drinks once by recipe proportions and once again with slightly less syrup per glass. We preferred a bit less added sugar, perhaps because we were building on Proseco instead of Champagne.