A de-seeded sparkling pomegranate cocktail for mythology lovers and the generally lazy

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This cocktail is dedicated to everyone else in the world who finds de-seeding pomegranates tiresome and unfulfilling. Even with the “hit-with-a-ladle-into-my-hand-over-a-bowl” trick up my sleeve, 9/10 pomegranates are more enjoyable left in Greek mythology.

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This was super refreshing and sparkly, but with a nice autumnal complexity, perfect for this seasonal transition. The only real prep work is the pomegranate reduction, which is simple enough, and the whole thing batches nicely. If you want to make it for a crowd, grab a pitcher.

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Sparkling Pomegranate Cocktail

Adapted from Serious Eats

1 cup 100% pomegranate juice (reduced comes to about 6 tablespoons or 3 ounces)

4 ounces sweet vermouth

2 ounces fresh juice from 2 to 4 limes

16 ounces sparkling wine, Prosecco, Cava or Champagne

4 orange twists, for garnish

In a small saucepan, bring pomegranate juice to a boil over high heat, then reduce to a simmer and cook until reduced to 3 ounces (6 tablespoons), 10 to 15 minutes. Let cool. Store in an airtight container up to 1 month. In a pitcher, add the pomegranate reduction, vermouth and lime juice. Top with sparkling wine and gently stir to combine. To serve, divide between 4 glasses filled with ice. Express orange oil from twists over each drink, then add twists to each glass to garnish.

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