Mary’s Maple Tintoretto: Pomegranate Bellini Cocktail
I’m always looking for ways to incorporate pomegranate into recipes. I love the sweet and slightly tart flavor of a fresh pomegranate—so pleasant. And then, of course, there’s my love for prosecco. This combination is a variation on the classic Bellini cocktail. Most Bellini recipes have some kind of sweetness added in addition to the fruit. I love simple syrups in my cocktails, but I also have an affinity for maple syrup.
Between the warm, complex, sweetness of the maple syrup, the crunch of pomegranate arils, and the prosecco’s bright, fruity notes, this is truly a cocktail for special occasions. And I haven’t gotten started on the rosemary…
All about the Bellini Cocktail
My maple and rosemary tintoretto recipe is a variation on a well-loved classic drink: the Bellini. The Bellini cocktail was first poured in the late 1930s or early 1940s at Harry's Bar in Venice. We have Mr. Giuseppe Cipriani to thank for this one. The original recipe was simple: Fresh peach purée from the Italian countryside, Prosecco, and as rumor has it, a splash of raspberry or cherry to sweeten it up.
This combo resulted in a beautiful, blush pink color. That particular rosy hue appeared frequently in paintings by the Venetian renaissance painter Giovanni Bellini. And that is how Mr. Cipriani named his little creation. Thanks to the international community that frequented Harry’s Bar, the Bellini was soon a world-famous drink.
There are a few “official” variations recognized by the International Bartenders Association today: the Puccini is made with fresh mandarin juice, the Rossini features fresh strawberry puree, and the Tintoretto (my favorite) is made with pomegranate juice. I actually didn't know about this when I created my recipe. Great minds think alike!
Fair warning: Mine’s a little stronger (and fancier) than your traditional Bellini.
If you like this recipe, make sure to try your hand at some of my other holiday cocktails… or perhaps a boozy dessert. Yum!
As the holiday season rolls around, you can never have too many treats up your sleeve. Keep a few of these festive recipes in your back pocket this year!
Mary’s Maple Tintoretto: Pomegranate Bellini Recipe
Ingredients
- 2 ounces pomegranate juice
- 1 teaspoon maple syrup
- 1 ounce vodka
- 4 ounces Prosecco
- 1 tablespoon pomegranate arils
- 1 sprig of fresh rosemary, garnish
Instructions
- In a chilled champagne flute or an old-fashioned glass filled with ice, combine the pomegranate juice, maple syrup, and vodka. Stir to combine.
- Slowly add the Prosecco to the glass. You want to preserve those bubbles, so don’t pour too fast! Add the fresh pomegranate arils and garnish with a sprig of fresh rosemary. Enjoy!
