gin ruby

A perfect starter for a fall meal or cocktail party. Vibrant red pomegranate seeds frozen into ice cubes add a decorative garnish as well as a refreshing, tart bite at the end. 

2 ounces pomegranate juice* 
1/2 teaspoon freshly grated ginger
3/4 ounce fresh lime juice
3/4 ounce simple syrup (see cook’s note) 
2 ounces gin
1 sprig of mint or parsley (or both) 
4-6 drops Angostura orange bitters
Fresh mint, pink clary sage flower, or lime, optional, for garnish

  1. Add pomegranate juice, ginger, lime juice, simple syrup, gin, and mint or parsley (or both) to a mixing glass or shaker. Fill halfway with ice and shake well. Double strain into a glass with ice. Add orange bitters. Garnish with mint, pink clary sage flower, or lime (if using) and serve. 

Serves 1.

*We prefer Pom brand of pure pomegranate juice for this cocktail, as well as for all the recipes in this article.

cook’s note: To make simple syrup, add 1 cup of sugar to 1 cup of boiling water and stir until dissolved. Store in a mason jar; it keeps for weeks.

storing tip: Fresh pomegranate seeds can last two weeks in a sealed plastic container in the refrigerator and frozen pomegranate seeds can last for many months in the freezer. To freeze pomegranate seeds, spread them in a single layer on a baking sheet lined with wax paper. Place in a freezer for two hours or until frozen. Transfer frozen pomegranate seeds to a Ziplock bag or container.

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