You guyyyysss...Thanksgiving is officially two weeks away! Are you freaking out? I have a confession...I am not freaking out at all because this year it's just me and my boys at home by ourselves! That doesn't mean that I am not going to be making a full on spread, because hello leftovers, but it just means there is no pressure because I won't have a house full of people! I will however be whipping up cocktails! My pomegranate ginger sparkler is the perfect festive cocktail for your holiday menu!

Honestly this is the cocktail that is going to take you from Thanksgiving to Christmas because it is so festive and pretty and delicious! I mean poms are so gorgeous aren't they? I love them in their whole form to use on a table for a gorgeous and super easy holiday centerpiece! But also, when you crack them open and see their beautiful little jewels inside, it's like they know how gorgeous they are and that they are worth the work on getting them out of their skin! My grocery just starting selling them already separated, but call me crazy I kind of get a kick out of separating them myself! Regardless, I think we can all agree that these little antioxidant packed beauties are totally holiday in every way!

Add a little bubbly and some ginger and you've got yourself a killer cocktail ladies and gents. Cheers!

Ingredients:

1/2 Cup Pomegranate Seeds
1 Inch Piece of Fresh Ginger
1/2 Cup Water
1/2 Cup Granulated Sugar
Juice from one Lime
2 Oz. Vodka
Champagne or Prosecco for Topping

Directions:

Make a pomegranate ginger simple syrup by combining pomegranate seeds, ginger, water, and sugar in a small saucepan and bring to a boil. Turn off heat and let sit for 15 minutes. Use a cocktail muddler to smash the pom seeds to release more of their juices while it sits.
Strain the simply syrup and refrigerate. Can be made in advance.
In a cocktail shaker combine 4 Tbsp. of the simple syrup with vodka, lime juice, and a few ice cubes and shake until chilled.
Pour over crushed ice and top with champagne or prosecco.
Serve immediately.
Garnish with extra pomegranate seeds and slices of ginger.

NOTE: This recipes serves two. Refrigerate remaining simple syrup and keep for up to 3 weeks.