New Year's Eve Grapefruit, Campari & Pomegranate Cocktail
Submitted by happyzhangbo
Grapefruit, Campari, and pomegranate cocktail blends tart grapefruit juice with deep red pomegranate and ice into a foamy pale-pink base, then gets topped with bitter Italian Campari. A festive New Year’s pitcher drink.
YIELD
6 servingsPREP
6 minCOOK
0 minREADY
9 minGrapefruit, Campari, and pomegranate cocktail is the pitcher drink built for New Year’s Eve: bitter, bright, and just pretty enough to feel festive in a champagne flute. Tart pink grapefruit juice and ruby-red pomegranate juice get whirred in a blender with ice until the mixture turns frothy and pale pink, almost slush-like. A generous pour of Campari goes in at the end to keep the bracing bitter bite intact; blending it in dulls the bitterness that makes Campari work.
A thin slice of orange floats on top of each glass for that Venetian spritz look. It’s a make-ahead pitcher pour that clears the palate between courses and makes non-wine drinkers feel included.
Pro Tips
- Use fresh-squeezed grapefruit juice if you can find good fruit. Bottled works, but fresh brings a cleaner, less bitter citrus edge.
- Blend only until the ice is finely crushed and the mixture is foamy. Over-blending melts the ice and dilutes the drink.
- Stir the Campari in after blending so the aromatics stay lively. Blending it directly flattens the herbal bitterness.
Variations
- Swap Campari for Aperol for a sweeter, lower-proof orange-forward version.
- Add 1 to 2 cups of Prosecco to the pitcher right before serving for a sparkling spritz take.
- Float pomegranate arils or a rosemary sprig in each glass for visual drama.
Ingredients
Directions
Add grapefruit (or orange) juice, pomegranate juice and ice cubes in a blender.
Blend until the ice is very finely chopped and the mixture is foamy and pale pink.
Transfer to a pitcher and stir in Campari.
Garnish with a thin slice of orange.
Serve over ice.
Comments
