Looking for a seasonal cocktail that doesn't involved dry ice and a punchbowl? Then you might want to check out this concoction of honey, port wine and pomegranate juice that mixologist Christina Cunningham conjured up for Nectar, a restaurant right outside of Philadelphia. Just be warned, this isn't one that you can whip up at the spur of the moment, it requires a week for the fruit to marinate in the wine. The recipe is after the jump.
Via Daily Candy
Photo link Sparkling Harvest Cocktail
Ingredients:
2 c. pomegranate juice
2 c. cranberry juice
1 bottle port wine
½ c. honey
½ c. brown sugar
1 tsp. ground clove
2 whole cinnamon sticks
1 whole anise or 1/3 tsp. anise
Pinch of nutmeg
4 shelled walnuts
½ c. fresh cranberries
½ c. fresh pomegranates
10 Black Mission figs, cut in half
2 small bunches champagne grapes, off the vine (save one bunch for garnish)
1. Place all ingredients together in a plastic storage container. Cover tightly and marinate in refrigerator for one week. (The port wine preserves the fruit.)
2. Remove from fridge; strain to separate. Blend one cup of the liquid portion and one cup of the fruit portion (cinnamon sticks removed) in blender until broken down (but not liquefied). The mixture can be refrigerated for up to one week or frozen for up to one month.
3. To make the cocktail, serve two ounces of the blended mixture with sparkling dry wine or champagne, drape champagne grapes on side of flute, and enjoy.
10 More Dirty Restaurant Tricks
5 Things You Didn't Know About Turducken
10 Catchiest Food Jingles We Love to Hate
