photo by Jennifer Johnson
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
- 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.
*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.