Wild Mushroom Pate with Parmesan Crisps and Pomegranate Spiked Champagne
There is something so beautiful and festive about champagne. Whenever I think of champagne, I think of the movie “An Affair to Remember”. The pink champagne, Cary Grant and Deborah Kerr make for a perfect combination. Today’s pairing is a light and festive twist on classic holiday ingredients: champagne and pomegranate juice.
Pairing a drink as light and simple as this with something earthy like Debi’s Wild Mushroom Pate with Parmesan Crisps is a no-fail choice. The dry flavor of the champagne with the tartness of the pomegranate works beautifully to cut through the flavors of the pate without over-powering them. This cocktail is also easy to put together on short notice. I even noticed while I was home this year that some stores in the U.S. have seeded the pomegranates already and sell them in containers. This could not be any easier. Honestly.
For an added bonus, this cocktail makes a presentation that is unmatched by other holiday drinks. The pomegranate seeds float gently to the surface with the help of the delicate bubbles in the champagne, creating a beautiful ruby colored layer to the glass.
With so many special feelings coming along with the holidays, this cocktail brings those feelings into liquid form. Beautiful and delicious- who could ask for more?
For Debi’s delicious recipe for Wild Mushroom Pate and Parmesan Crisps, click here.
Pomegranate Spiked Champagne
Makes 6 cocktails
1 bottle champagne
1/2 cup pomegranate juice
Pomegranate seeds for garnish
Divide the champagne and pomegranate juice between 6 champagne flutes. Add the pomegranate seeds for garnish.