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