- 750 ml Torresella Prosecco
- 12 oz Pomegranate Juice
- 4 oz Peychaud Bitters
- 4 Bags, Pomegranate Tea
- Seeds from 1 Pomegranate
- Garnishes: Pomegranate Seeds and Mint Sprigs
Remove the seeds from one pomegranate and place them in a large pitcher or bowl. Add the pomegranate juice, bitters, and tea bags into the pitcher and stir. Allow the ingredients to sit for at least 30 minutes, preferably in a cool area. When ready to serve, pour evenly into ice-filled wine glasses, and top off with Torresella Prosecco. Garnish each glass with a mint sprig and enjoy.
Recipe created by mixologist Joshua Labrada