Recipes

Crush and Swizzle

November 22, 2013

Its sweetness belies this rum-laced prosecco drink's potency. The recipe comes from bartender Kyle Ridington of New York City's Piora restaurant; it first appeared in the iPad edition of our December 2013 issue with the article Bubblicious.

Crush and Swizzle

Its sweetness belies this rum-laced prosecco drink’s potency. The recipe comes from bartender Kyle Ridington of New York City’s Piora restaurant.

Yield: makes 1 Cocktail

Ingredients

1 ¹⁄₂ oz. pomegranate juice
1 oz. white rum
¹⁄₄ oz. simple syrup
2 oz. prosecco

Instructions

Combine juice, rum, and syrup in a cocktail shaker filled with ice. Shake vigorously and pour into a champagne glass filled with crushed ice; top with prosecco.