Name: The ATK 25
Total time: 50 min
Cuisine: American
Ingredients: ¾ cup sugar; 5 ounces unsweetened 100 percent pomegranate juice; 8 allspice berries, lightly crushed; ½ teaspoon pomegranate molasses (optional); 2 ounces London dry gin; 1¼ ounces unsweetened 100 percent pomegranate juice; 1 ounce lemon juice, plus lemon twist for garnishing; 1 ounce grenadine; 4 ounces extra-dry Champagne, chilled, divided

Why This Recipe Works

America’s Test Kitchen co-host Bridget Lancaster developed this cocktail recipe for the 25th anniversary of the TV show. And so, now we have a namesake cocktail. Bridget adores a great gin cocktail, and co-host Julia Collin Davison is a Champagne aficionado; the elegant spin on a French 75 incorporates pomegranate juice and ruby-red grenadine for tart and sweet notes and a gorgeous color that nods to ATK’s signature red logo. After shaking the gin, pomegranate and lemon juices, and grenadine together, we top the glass with the sparkling wine float.

Before You Begin

We strongly prefer Champagne for this cocktail, but you can use another sparkling wine as long as it is labeled as extra brut. Use a channel knife to make the lemon twist.

Instructions

FOR THE GRENADINE: Heat ¾ cup sugar, 5 ounces pomegranate juice, 8 allspice berries, and ½ pomegranate molasses, if using, in small saucepan over medium-low heat, whisking often, until sugar has dissolved, 2 to 4 minutes; do not boil. Let cool completely, about 30 minutes, then strain through fine-mesh strainer into airtight container. (Grenadine can be refrigerated for up to 1 month. Shake gently before using.)

FOR THE COCKTAIL: Add 2 ounces gin, 1¼ ounces pomegranate juice, 1 ounce lemon juice, and 1 ounce grenadine to cocktail shaker, then fill with ice. Shake mixture until fully combined and well chilled, about 15 seconds. Double-strain cocktail into chilled flute glasses. Add 2 ounces Champagne to each glass and garnish with lemon twist. Serve.