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John created this cocktail to go with Rach's Red Wine & Beet Risotto, a holiday BLD (breakfast, lunch or dinner) favorite. He wanted to imitate the almond flavor in the traditional rainbow cookies that Italian bakeries sell. His secret ingredient is orgeat, an almond-flavored sweet syrup, which he combines with pomegranate juice, Cointreau and Prosecco. The result, he says, is pretty light and not very boozy, which is nice. Rach took one sip and exclaimed: "Wow ... wow! It really does taste like rainbow cookies! Dude—solid!" To which John replied, "We have a winner!" 


  • 2 ounces pomegranate juice
  • ½ ounce Cointreau or triple sec
  • ½ ounce orgeat syrup (almond-flavored sweet syrup)
  • 3 ounces Prosecco
  • Lime twist, for garnish


Serves: 1


In a cocktail shaker, combine the pomegranate juice, Cointreau and orgeat. Add ice and shake. Strain into a large martini glass. Top with Prosecco and garnish with the lime twist.

Always Drink Responsibly.