Valentine’s is Near. Here’s a Romantic Venue for you

By on February 10, 2017

CELEBRATE VALENTINE’S DAY WITH TOMMY BAHAMA RESTAURANT & BAR<

Shake things up for your loved one this Valentine’s Day with the Pomegranate Mimosa or Hibiscus Sparkler from Tommy Bahama Restaurant & Bar. These sweet, flavorful cocktails are sure to set the mood and impress your sweetheart. Cheers to love and bubbly!

Conveniently located in Midtown Manhattan on Fifth Avenue at 45th Street, Tommy Bahama Restaurant & Bar is the ideal location for lunch, dinner or Happy Hour.

Tommy Bahama Restaurant & Bar – New York

551 Fifth Avenue, New York, NY 10176

Open 11:30am Daily

Island Time Happy Hour: 4-6pm Daily

For reservations, please call 212.537.0960 or visit TommyBahama.com

https://www.tommybahama.com/content/live-the-life/food-and-drinks/cocktail-recipes/pomegranate-mimosa.img.pnghttps://www.tommybahama.com/content/live-the-life/food-and-drinks/cocktail-recipes/hibiscus-sparkler.img.png

Pomegranate Mimosa

¾ part pomegranate syrup
¾ part fresh orange juice
½ part Luxardo Maraschino Liqueur
2 dashes Peychaud’s Bitters
4 parts Brut Champagne

Instructions: Add all ingredients except the champagne in a mixing glass, add ice and shake until chilled.
Strain into glass and top with champagne.

Pomegranate Syrup:

1 cup sugar
1 cup pomegranate juice

Instructions: Combine ingredients in a saucepan and bring to a boil. Simmer for 10 minutes or until the syrup coats the back of a spoon. Cool before using. Store in a squeeze bottle and label. Can be stored in the refrigerator for up to 30 days.

Glassware: Champagne

Ice: Cubes for shaking

Garnish: Pomegranate seeds and orange twist

Hibiscus Sparkler

½ part hibiscus syrup
4½ parts sparkling wine

Instructions: Pour ingredients into a champagne glass.

Hibiscus Syrup:

1 part water
1 part sugar
¾ part hibiscus

Instructions: Heat water and sugar in a small pot until sugar is melted. Remove from heat, add hibiscus and steep for 10 minutes. Remove hibiscus and cool.

Pin It

About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”