The Oscar Buzz Cocktail

Nothing says celebration like something bubbly so I’ve got two champagne cocktails to share with you today and tomorrow. First up is 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, and balanced enough that it can pair with a variety of finger foods.

This is also the cocktail I developed for this year’s Oscars for Moët & Chandon so the key was to make it flavorful yet not so bold that it overpowers the champagne. It pairs fabulously with all the food I’ve shared this week as part of the Oscars Viewing Party though it’s versatile enough to match with a variety of 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.

Check back tomorrow for another gorgeous champagne cocktail made by mixologist Adam Seger that’s also the winner of this year’s Moët Oscar Cocktail contest, and will be served as the official cocktail of the Governors Ball.


The Oscar Buzz Cocktail Recipe

  • Makes: 2 cups base (enough for 10 cocktails)
  • Total Time: 10 minutes plus 2 to 12 hours for cooling of base
  • Hands-On Time: 10 minutes


  • For the blood orange base:
  • 2 cups water
  • 1/2 cup unrefined cane sugar
  • Peel (with white pith) from 4 medium blood oranges, diced
  • 2 vanilla beans, split lengthwise
  • 2 cloves
  • 3/4 cup freshly squeezed blood orange juice, strained
  • For one cocktail:
  • 1 1/2 ounce chilled spiced blood orange base
  • 1/2 ounce Pama pomegranate liqueur
  • 4 ounces chilled Moet Imperial champagne
  • Dash of orange bitters
  • Blood orange twist, for garnish


  • 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. (Can 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 blood orange base and Pama pomegranate liqueur to the bottom of the flute. Top with chilled champagne, add a dash of bitters, then garnish with a twist and serve.

This recipe is part of a week of recipes for hosting your own Oscars Viewing Party.

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