Happy pre-Thanksgiving everyone…
This year, I am thankful for NOT having to work on Thanksgiving!
A lot of folks don’t realize working in news, means working just about every holiday. I rarely have Thanksgiving or Christmas off, being relatively young in my career. But, this year, I actually have the day off, so the Winston man and I will be venturing north to visit J’s family in Chicago.
Having the day off also means being able to partake in some celebratory cocktails the day before.
This is an easy last-minute cocktail idea. So if you’re having friends and family over, and you’re a little behind in the process or just want something simple to serve, this is ideal.
Recipe – Cava and Pomegranate Cocktail
(via Food & Wine- serves 6)
1 750 ML bottle of Cava (Prosecco works as well)
1/8 cup pomegranate juice
Seed from 1 pomegranate
Step 1
Fill six flutes with cava. Add in 1/2 teaspoon of juice. Finish off with pomegranate seeds. Cheers!
*Tip: This comes via Jose Andres (trustworthy, obvi). Cut pomegranate in half, not through the stem. Hold over bowl. Hit hard with wooden spoon. Seeds and pouches should fall out. Then, pick out.