Breakfast, Summer Cocktail Series 2011


0 Comments 01 August 2011

My sister and I concocted this breakfast cocktail during Christmas last year (2010). We we ran out of orange juice in the middle of brunch. Christmas morning and not a single corner store or super market open. What to do? There was some pomogranate juice in her fridge. I know the stuff is full of the supposedly health promoting anti-oxidants, but I find it cloyingly sweet. But we were stuck in a deserted world of Christmas retailers. So we forged on and experimented to delicious results. After a few tentative sips and then bolder quaffs, “Pomosa!” declared my sister. Brilliant.

Dinner 12: Sunday Brunch was my chance to introduce this breakfast cocktail discovered by the Lee sisters to the DS crew and guests. It looks fab and tastes great and a fun alternative to the old mimosa.

Serves 1


  • POM pomegranate juice.1


  1. In a champagne flute, fill 1/3 of glass with pomegranate juice. For Dinner 12: Sunday Brunch we used the Iittala Essence Champagne flutes
  2. Top off the glass with sparkling wine. Enjoy! Enjoy three!

Photographs by Nathan Brescia.

  1. Don’t get the pomegranate “juice” that is actually pomegranate juice cocktails , which are pomegranate adulterated as far as I’m concerned with filler juices. POM is the one my sister and I used. It’s got great clarity for a nicer looking cocktail and tastes more like pomegranate.
  2. Prosecco or any sparkling white wine. ((I wouldn’t waste expensive champagne (the real stuff) on this or any cocktail. []

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