HomeCultureJack Rose’s Sparkling Satsuma Pomegranate Punch

Jack Rose’s Sparkling Satsuma Pomegranate Punch

Credit: Jack Rose

Be clever, use punch. Don’t try to be a host and a bartender the night of your party. Mix up this colorful holiday punch from Jack Rose, a lively restaurant and bar concept in New Orleans’ historic Pontchartrain Hotel, before your guests arrive and let them serve themselves. The name Jack Rose itself is a nod to Tennessee Williams’ play “The Rose Tattoo.”

2 750 ml. bottles of Cava Brut, chilled
1 cup simple syrup
1 cup fresh-squeezed satsuma juice, chilled (substitute: fresh-squeezed tangerine or orange juice)
1/2 cup pomegranate juice, chilled
2 oz. Pama pomegranate-flavored liqueur
3 satsumas, sliced into rounds(can substitute orange slices)
1 cup pomegranate seeds

Mix the simple syrup, satsuma juice and pomegranate juice in a large punch bowl. Mix in the Pama liqueur. Slowly add the cava.

Float the satsuma slices and pomegranate seeds on top of the punch. Ladle the punch over rocks glass filled with ice. Yields 16 5 oz. drinks.

Party Math: Throwing a party is all fun and games until you run out of booze. Here’s some basic math to keep you on everyone’s nice list. We assume you are pouring four glasses per bottle of wine (because at home, you pour heavy). Estimate two glasses an hour (it’s the holidays!), so a half-bottle of wine per person per hour. When it comes to liquor, a liter of alcohol will typically produce 16 2 oz. cocktails. Assume two cocktails an hour per guest to be safe.

Recipe and photo courtesy of Jack Rose in New Orleans.

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