I have a confession: the Lava Lamp is probably the most simple cocktail from my book The Bubbly Bar. And maybe for that reason, or the fact that people love the tangy mix of pomegranate and sparkling wine, it’s also the most popular. If you’ve never tried it, here’s the classic recipe:
The Lava Lamp
1 ounce Pama pomegranate liqueur
4 ounces brut sparkling wine
3 pomegranate seeds
Add the pomegranate liqueur to a champagne flute. Top with the brut sparkling wine. Garnish with the three pomegranate seeds.
I’m glad people still enjoy this cocktail, but I’ve created a few variations on it, and I thought you might like to try them. I’ve found that all sorts of tangy deep red winter fruit juices like blood orange, hibiscus, pomegranate juice, cranberry work well too and make a lower calorie drink. I’ve subbed Pür Spirits Blood Orange Liqueur for the alcohol. And I’ve changed up the garnishes as well. Use the formula below to make your own variation on this holiday drink.
4 ounces brut sparkling wine (or brut rosé or sparkling water for a non alcoholic drink)
1 to 1-1/2 ounces of either: Pür Blood Orange, pomegranate juice, cranberry juice, hibiscus juice, tart cherry juice, Cherry Heering Liqueur
3 pomegranate seeds or slivers of candied ginger, pickled cranberries, candied Meyer lemon peel, a candied hibiscus flower, a flavored cocktail foam
For a modernist (aka molecular cuisine inspired) take on the Lava Lamp, I topped it with a foam made with Pür Blood Orange Liqueur and pomegranate-cranberry juice. I know a lot of people have soda siphons like the iSi at home for making soft drinks; you can also use it to make a velvety foam to top cocktails. I mixed 1-1/2 cups of juice with 1/4 cup of the liqueur and 6 egg whites. Put it in a cold iSi soda siphon, charge it with one cartridge, then shake and chill.