Recipe by Maggie Hoffman
- 1/4 cup water
- 1 1/2 tsp. cardamom seeds (from about 25 pods)
- 1/4 cup sugar
- 1 1/4 cups unsweetened pomegranate juice
- 5 tsp. bourbon
- 5 tsp. fresh lemon juice
- 2 bottles (750 milliliters each) dry sparkling wine (such as Cava)
- Lemon twists
Mixer: In a small saucepan, bring 1/4 cup water and 1 1/2 tsp. cardamom seeds (from about 25 pods) just to a simmer over medium-high heat. Off heat, add 1/4 cup sugar and stir until dissolved. Let cool for 10 minutes. Strain the cardamom syrup into a bowl. In a large jar, bottle, or pitcher, stir 5 tbsp. cardamom syrup, 1 1/4 cups unsweetened pomegranate juice, and 5 tsp. bourbon. Cover and refrigerate until cold, about 2 hours or up to 1 week. Up to 2 hours before serving, mix in 5 tsp. fresh lemon juice and keep refrigerated. Stir well before using.
Cocktail: In a Champagne flute, add 3 tbsp. of the mixer. Carefully top with chilled dry sparkling wine (such as Cava). Stir gently. Garnish with lemon twists.