I created this recipe as part of a brunch menu for one of my holiday cooking classes at the Denver Botanic Gardens. Everyone loved it! It would be a great addition to a new year’s eve party or a new year’s day brunch.

 Champagne Cocktail

(Serves 12)

1 1/4 cups pomegranate juice (can substitute cranberry juice cocktail)
1 cup Cointreau
1/2 cup fresh squeezed lime juice (or more to taste)
2 bottles champagne or other sparking wine
Optional garnish: raspberries or cranberries

In a medium size pitcher, stir together the pomegranate juice, Cointreau and lime juice. Cover and chill.

When serving, fill champagne glasses with half juice mixture and half champagne. Place a raspberry or cranberry in each glass for garnish.

Make ahead:  The juice mixture can be prepared, covered and refrigerated up to one day in advance.

Tags: Breakfast and Brunch, champagne, Cocktails, Cointreau, easy appetizers, holiday parties, pomegranate juice

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