Crush and Swizzle

  • Serves

    makes 1 Cocktail


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.


  • 1 12 oz. pomegranate juice
  • 1 oz. white rum
  • 14 oz. simple syrup
  • 2 oz. prosecco


Step 1

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.

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