Pomegranate-Mint Rosé Champagne Cocktails

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Let’s just talk about The Bachelor for a minute, shall we?

And let’s talk about how I watch this show weekly without shame.

Why? Because It. Is. So. Good. I understand that it is (probably….likely) lightly scripted and definitely full of not-so-smooth advertising.

For example, the McDonald’s date where Amanda freely stated “yeah! I would totally take my kids here!” to which Ben replied “especially since they could eat breakfast all day!”. And did you see the Mexico City episode? They went to Mexico City and the whole episode was a essentially a tourism ad showing how cultural, wonderful, and safe the city is. They even included such lines as “I feel so safe here!” and “its nice to walk around at night!”. (I’m glad they had to say it.)



Monday nights are my favorite during Bachelor season, because in the dead of winter, I have an excuse to curl up for 2 hours on the couch after the start of a workweek with my comfiest yoga pants and a bottle of wine.

As we are coming up on yet another season finale of The Bachelor, I decided it was time to create a Bachelor-inspired cocktail.  Of course, I decided to use champagne (because they all drink it after the rose ceremony, duh) but decided to use rosé  because…. rose, rosé. Ha. I know. I’m hilariously punny. (Just like this tank.)

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This cocktail takes all of 5 minutes to whip up, and looks gorgeous. It also makes a lovely presentation when surrounded by fresh mint leaves and pomegranate seeds. (Just so you know, I had every intention of using fresh pomegranate seeds for these photos, but then CK stole them from me to make pomegranate kombucha.)

I hope this makes an appearance and your Bachelor finale party!

Some notes:

  • Try freezing the pomegranate seeds to keep your rosé chilled, like ice cubes, but without watering down your drink. Totally optional.
  • I used wine glasses here because I realized that since moving, we don’t have any champagne glasses! (I know, it’s a travesty.)

pomegranate-mint rosé champagne cocktails

Serves 4

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  • 1 bottle of Rosé Champagne
  • ½ cup pomegranate juice
  • 1-cup fresh mint leaves (plus more for garnish, optional)
  • ½ cup pomegranate seeds, frozen (optional)
  1. In a medium sized bowl, muddle mint leaves to release the mint flavor.
  2. Add ¼ cup muddle mint leaves, 1/8 cup pomegranate juice, and 1/8 cup pomegranate seeds to a glass. Fill remainder of glass with champage and enjoy immediately!