Grapefruit Pomegranate Gin Fizz

A grapefruit pomegranate gin fizz made with fresh grapefruit juice, homemade pomegranate simple syrup, botanical gin, and a prosecco finish. A winter-forward cocktail designed for holiday brunch and slow mornings.

Course Beverage, Cocktail

Cuisine American

Keyword grapefruit gin cocktail, grapefruit pomegranate gin fizz, holiday brunch cocktail, pomegranate gin fizz, prosecco gin cocktail, winter gin fizz

Prep Time 10

Cook Time 3

Total Time 13

Servings

Calories 185kcal

Author Cathy Pollak

Equipment

Saucepan (small) Used to dissolve and cook the pomegranate simple syrup.
Cocktail Shaker Chills and lightly dilutes the cocktail while blending flavors.
jigger Helps maintain balance between tart, sweet and botanical elements.

Ingredients

Pomegranate Simple Syrup:

½ cup (120 ml) pomegranate juice
½ cup (100 g) granulated sugar

Cocktail:

ice
1½ oz (45 ml) botanical-forward gin
1 oz (30 ml) fresh grapfruit juice
¾ oz (22 ml) pomegranate simple syrup
2-3 ozs (60-90 ml) prosecco chilled

Garnish (optional):

grapefruit slice or twist
pomegranate arils
mint leaf or rosemary sprig

Instructions

Combine the pomegranate juice and granulated sugar in a small saucepan set over medium heat. Bring the mixture to a gentle simmer, stirring occasionally, until the sugar is fully dissolved and the syrup thickens slightly, about 3 minutes. Remove from the heat and let cool completely. Transfer to an airtight container and refrigerate until ready to use.
½ cup (120 ml) pomegranate juice, ½ cup (100 g) granulated sugar
Fill a cocktail shaker halfway with ice. Add the gin, freshly squeezed grapefruit juice, and pomegranate simple syrup. Seal the shaker and shake vigorously for 10 to 15 seconds, until the mixture is well chilled and properly diluted. The shaker should feel cold and frosted on the outside.
ice, 1½ oz (45 ml) botanical-forward gin, 1 oz (30 ml) fresh grapfruit juice, ¾ oz (22 ml) pomegranate simple syrup
Strain the mixture into a chilled coupe or stemmed glass. If you prefer the drink served over ice, strain into a rocks glass filled with fresh ice.
Slowly top with 2 to 3 ounces (60-90 ml) of chilled prosecco, pouring gently to preserve the bubbles and maintain the drink’s light effervescence. Allow the foam to settle naturally before serving.
2-3 ozs (60-90 ml) prosecco
Garnish with a grapefruit slice or twist, a few pomegranate arils, and a rosemary sprig or mint leaf if desired. Serve immediately while the drink is cold and sparkling.
grapefruit, pomegranate arils, mint leaf or rosemary sprig

Notes

Fresh grapefruit juice has better balance and texture than bottled juice. Ruby red grapefruit works best for color and softness.
Let the pomegranate simple syrup cool completely before mixing. Warm syrup can flatten the drink and dull the citrus.
Always add prosecco just before serving to preserve carbonation and keep the finish clean.
For batching, combine the gin, grapefruit juice, and syrup ahead of time and top with prosecco at the last moment.

If you’re making this grapefruit pomegranate ginn fizz, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

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Nutrition