A seasonal champagne cocktail, akin to a Kir Royale with notes of spiced cranberry and pomegranate.
For the spiced syrup:
In a pan gently heat the cranberry and pomegranate juices. Stir in caster sugar and Chinese five spice powder. Do not allow to boil. Continue to stir until the sugar dissolves. Fine strain the syrup to remove the solids and allow to cool.
Pour a glass of Veuve Clicquot until it’s 2/3 full. Add 20ml of the cooled spiced syrup and stir. Garnish with an orange zest and pomegranate seeds. The syrup is perfect to make ahead of a party allowing for easy cocktail assembling when guests arrive.
This recipe is courtesy of World Duty Free. For more information on our products, please visit www.worlddutyfree.com