What: Kir Pomme Pom Punch
With: Thyme Fried Almonds
Who: Everyone
When: New Years Eve

This punch is special but simple. Grab your favourite sparkling wine, mix with pomegranate juice and pour a little well of cassis at the bottom of each flute or coupe for a drink that screams new year’s eve. Top with mint and pomegranate seeds.

If you think getting at pomegranate seeds is fussy, try this: quarter the whole fruit and pry the seeds out of one quarter at a time while submerging it in a bowl of water. No seeds flying wild, and the pith and pearls separate easily. Just skim the seeds off the top.

Pair this effervescent cocktail with equally dainty, pretty and dead-easy herbed nuts.

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Kir Pom-Pomme Punch

500 ml pomegranate juice, chilled
250 ml apple juice, chilled
750 ml sparkling white wine or champagne, chilled
Ice (optional)
1/4 c pomegranate seeds (from about 1/2 pomegranate)
Fresh mint leaves

Pour the juices into a large punch bowl. Top with sparkling wine. Add a large block of ice or any other large pieces of ice, if needed. Ladle punch into glasses just before serving. Top with seeds and a little bit of mint.

Makes enough for one punch bowl or 16 small servings.

This story and recipe appear in TIPPLE, Issue 009 of Le Sauce Magazine.