From The Ritz Cocktail to the Naked Pomegranate Ritz – Revamping a Classic
POM Ritz – created by The Intoxicologist
There is a popular family oriented restaurant in town that I happen to stop in for lunch now and again while out Saturday shopping. A few weekends ago I actually had the opportunity to sit at the bar at this afternoon hot spot (Cheesecake Factory) and order up a cocktail rather than just look at the cocktail listing from a booth across the dining room. After a little small talk with Mike who happens to be a former State Trooper turned bartender, I decided on Cheesecake Factory’s updated twist on the Ritz Cocktail. The Ritz Cocktail or Champagne Ritz Fizz as it is also commonly known is a classic. In an age where the classics are making a comeback as their original incarnation or someone’s revamped version, the Ritz Cocktail is one to definitely store in your memory bank.
Dale DeGroff writes about his take on the Ritz Cocktail in his book, The Essential Cocktail. A few tweaks to the “Fizz” make the Ritz into the Cocktail. The Ritz as published by Dale DeGroff may very well become one of my newfound favorites. While most main stream cocktails on the bar scene are too sweet for my taste, the Ritz Cocktail’s addition of brut champagne takes the syrupy sweet edge off of the liqueurs and cognac combination. Dale has a great signature orange peel flaming method that I’ve only yet been able to achieve a few times without burning my fingernails. So, rather than risking another fire hazard I opted for an orange peel on my Ritz Cocktail instead. However, I zested mine directly into the glass so all the wonderful oils would remain and spread throughout the cocktail.
Ritz Cocktail
Ritz Cocktail
3/4 ounce Cognac (Hennessy)
1/2 ounce Cointreau
1/2 ounce Luxardo Maraschino Liqueur
1/2 ounce Freshly Squeezed Lemon Juice
Champagne (approximately 3 ounces)
Flamed Orange Peel
Combine cognac, Cointreau, Luxardo and lemon juice in a mixing glass with ice. Shake or stir for 15 to 20 seconds. Strain into a large chilled cocktail glass. Top off with champagne. Garnish with orange peel.
Intoxicologist Note: Dale DeGroff does not specify a particular cognac, but I recommend Hennessy here for flavor. It is richer and deeper than another well known counterpart brand.
Cheesecake Factory’s version of The Ritz contains a deep magenta hue that speaks to the lush flavor profile of delicious pomegranate. Truly there is no similarity at all to the Ritz Cocktail other than they both contain cognac, Cointreau and champagne. I would dare guess how many other cocktails would fall within this range if I did a search. But the beauty of tweaking the classics for modern consumption is not changing a quarter ounce of champagne and switching out the garnish to just call it good. It is about catching the consumer trend (pomegranate flavor), choosing a great classic (Ritz Cocktail), and then vamping it up into a concoction that presents well in appearance and flavor. Not every cocktail reincarnation achieves this level of success. Cheesecake Factory’s The Ritz is a great example of one that works.
Rarely do I ask a bartender for exact recipes. Part of the game for me is trying to replicate the cocktail. Second of all, I want you to go try the real thing for yourself. However, I did toy with this cocktail and came up with some fabulous results.
Naked Pomegranate Ritz – created by The Intoxicologist
Naked Pomegranate Ritz – created by The Intoxicologist
1 ounce Hennessy
3/4 ounce Cointreau
1/2 ounce Fresh Squeezed Lemon Juice
2 ounces Naked Pomegranate Acai Juice
1-1/2 ounce Brut Champagne
Combine Hennessy, Cointreau, lemon juice and Naked Pomegranate Acai juice in a mixing glass with ice. Shake or stir for 15 to 20 seconds. Strain into a large chilled cocktail glass. Top off with champagne. Garnish with lemon peel.
Intoxicologist Note: The Naked Pomegranate Acai Juice was chosen specifically for its thicker texture or puree type quality. It works well for this particular cocktail. The Hennessy may still be recognized as an underlying flavor without overwhelming the cocktail. There is plenty of sweetness mixed with a balance of tart and champagne fizz.
POM Ritz – created by The Intoxicologist
POM Ritz – created by The Intoxicologist
1 ounce Hennessy
3/4 ounce Cointreau
1/2 ounce Fresh Squeezed Lemon Juice
2 ounces POM Wonderful Pomegranate Juice
1-1/2 ounce Brut Champagne
Combine Hennessy, Cointreau, lemon juice and POM Wonderful Pomegranate juice in a mixing glass with ice. Shake or stir for 15 to 20 seconds. Strain into a large chilled cocktail glass. Top off with champagne. Garnish with lemon peel.
Intoxicologist Note: The POM Wonderful creates a thinner cocktail, but with more clarity in the richer color. The flavor is slightly different, but still excellent. There is a tiny hint of tangy bitter in the finish such as one might sense in the finishing notes of cranberry juice. The POM Ritz extra feature is dual ability as a party punch rather than straight up cocktail. Skip the champagne topper and use club soda or ginger ale instead to serve the POM Ritz as a pitcher drink or punch at your next party.
