Name: Tintoretto Cocktail (Pomegranate Bellini)
Prep time: 10 min
Total time: 10 min
Yield: 1 Cocktail
Ingredients: For the Cocktail; 2 ounces pomegranate juice; 1 teaspoon maple syrup; 1 ounce vodka; 4 ounces Prosecco; 1 tablespoon pomegranate arils; 1 sprig of fresh rosemary

Drinks

Tintoretto Cocktail (Pomegranate Bellini)

Author: Mary DiSomma

I’m always looking for ways to incorporate pomegranate into recipes. I love the sweet and slightly tart flavor of a fresh pomegranate—so pleasant. And then, of course, there’s my love for prosecco. Between the warm, complex, sweetness of the maple syrup, the crunch of pomegranate arils, and the prosecco’s bright, fruity notes, this is truly a cocktail for special occasions. And I haven’t gotten started on the rosemary!

My maple and rosemary tintoretto is a variation on a well-loved classic drink: the Bellini. The Bellini cocktail was first poured in the late 1930s or early 1940s at Harry's Bar in Venice. We have Mr. Giuseppe Cipriani to thank for this one. The original recipe was simple: Fresh peach purée from the Italian countryside, Prosecco, and as rumor has it, a splash of raspberry or cherry to sweeten it up. This combo resulted in a beautiful, blush pink color. That particular rosy hue appeared frequently in paintings by the Venetian renaissance painter Giovanni Bellini. And that is how Mr. Cipriani named his little creation.

Thanks to the international community that frequented Harry’s Bar, the Bellini was soon a world-famous drink. There are a few “official” variations recognized by the International Bartenders Association today: the Puccini is made with fresh mandarin juice, the Rossini features fresh strawberry puree, and the Tintoretto (my favorite) is made with pomegranate juice. I actually didn't know about this when I created my recipe. Great minds think alike!

Tintoretto Cocktail (Pomegranate Bellini)

This combination is a variation on the classic Bellini cocktail. Serve this cocktail like an Old Fashioned on the rocks, or better yet, a chilled champagne flute! A sprig of fresh rosemary makes a beautiful cocktail stirrer and a lovely holiday garnish. Fair warning: Mine’s a little stronger (and fancier) than your traditional Bellini.

Yield: 1 Cocktail
Prep Time: 10 minutes 10 min
Cook Time: 0 minutes0 min
Total Time: 10 minutes 10 min

Ingredients

For the Cocktail

2 ounces pomegranate juice
1 teaspoon maple syrup
1 ounce vodka
4 ounces Prosecco

For the Garnish

1 tablespoon pomegranate arils
1 sprig of fresh rosemary

Instructions

In a chilled champagne flute or an old-fashioned glass filled with ice, combine the pomegranate juice, maple syrup, and vodka. Stir to combine.
Slowly add the Prosecco to the glass. You want to preserve those bubbles, so don’t pour too fast! Add the fresh pomegranate arils and garnish with a sprig of fresh rosemary. Enjoy!

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Tips

My maple and rosemary tintoretto recipe is a variation on a well-loved classic drink: the Bellini. The Bellini cocktail was first poured in the late 1930s or early 1940s at Harry's Bar in Venice. We have Mr. Giuseppe Cipriani to thank for this one. The original recipe was simple: Fresh peach purée from the Italian countryside, Prosecco, and as rumor has it, a splash of raspberry or cherry to sweeten it up.

This combo resulted in a beautiful, blush pink color. That particular rosy hue appeared frequently in paintings by the Venetian renaissance painter Giovanni Bellini. And that is how Mr. Cipriani named his little creation. Thanks to the international community that frequented Harry’s Bar, the Bellini was soon a world-famous drink.

There are a few “official” variations recognized by the International Bartenders Association today: the Puccini is made with fresh mandarin juice, the Rossini features fresh strawberry puree, and the Tintoretto (my favorite) is made with pomegranate juice. I actually didn't know about this when I created my recipe. Great minds think alike!

Fair warning: Mine’s a little stronger (and fancier) than your traditional Bellini.

As the holiday season rolls around, you can never have too many treats up your sleeve. Keep a few of these festive recipes in your back pocket this year!