Pomegranate Vanilla Sparkling Wine Cocktails
We made it to the end. The end of 2016. Whether you’re toasting to a fresh start or savoring the last few moments of the year that was, you’ll probably want to raise of glass of something sparkling at midnight. Or, with dinner, because let’s be honest, midnight is kinda late, right?
But to me, it just doesn’t feel like New Year’s Eve without New Year’s Eve finger foods, and something bubbly, dating back to when my mom used to buy sparkling apple juice for me to enjoy.
This year, I’ll be toasting with these Pomegranate Vanilla Sparkling Wine Cocktails. These take less than five minutes to prepare and have just three ingredients, meaning you can head to the kitchen or bar cart at 11:50pm and be back to your party with a tray of drinks in plenty of time to watch the ball drop.
To start, make sure you have a bottle (or two) of Cupcake Vineyards Sparkling Red, well chilled. This vibrant, naturally sweet red bubbly wine is bursting with aromas and flavors of black cherry, berries, vanilla and nutmeg. It is made with fragrant, hand-harvested Brachetto and Moscato grapes grown in Northern Italy.
To enhance the jammy fruit flavor of the wine, I paired it with a touch of pomegranate juice. I also wanted to really bring out the natural vanilla flavor of the wine by adding just a smidge of vanilla extract to my cocktails. Garnishing with vanilla beans is entirely optional, but oh so pretty.
Happy New Year! I hope to see you back here in 2017!
- 6 ounces pomegranate juice
- 1-1/2 teaspoons vanilla extract
- 1 bottle (750 mL) Cupcake Vineyards Sparkling Red wine
- 6 vanilla beans, for garnish (optional)
- Place 1 ounce pomegranate juice and 1/4 teaspoon vanilla extract in each of 6 champagne glasses; top with wine. Serve garnished with vanilla beans, if desired.
Disclosure: This was a sponsored post written by me on behalf of Cupcake Vineyards. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.