Nothing says celebration like something bubbly so, for this year's award season, I’ve created this blood orange and pomegranate champagne cocktail I’ve coined The Oscar Buzz. It’s made with seasonal ingredients, as bright red as the red carpet yet balanced enough that it can pair with a variety of finger foods. Of course, it’s also quite fabulous on its own so don’t feel the need to throw a whole party just for an excuse to mix one of these up.
For the blood orange base: Bring the water to a boil over high heat. Remove from heat and stir in the sugar, diced blood orange peel, vanilla, and clove until the sugar is dissolved. Set aside to cool off and steep for 1 hour. Strain through a fine mesh strainer, discard solids, add blood orange juice and refrigerate until cold.
The base be made up to 4 days ahead.
For one cocktail: Fill a chilled champagne flute halfway with ice water and let sit 30 seconds until chilled. Discard ice water then add 1/2 ounce each blood orange base and Pama pomegranate liqueur to the bottom of the flute. Top with 4 ounces chilled Champagne, add a dash of bitters, then garnish with a twist and serve.
Photography and food styling by Aida Mollenkamp