Pomegranate-Ginger-Chile Nojito Cocktail

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Pomegranate-Ginger-Chile Nojito Cocktail - Andrea Meyers

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Pomegranates are one of the most festive fruits. The deep red color of the arils captures the eye, and the flavor of the juice is a wonder on its own and is very versatile. Though we’ve enjoyed pomegranate juice for a while, this year marks the very first time we ever purchased pomegranates, and as we munched on the arils we wondered how we ever managed without them.

Pomegranate juice is a perfect addition to cocktails, whether they have alcohol or not. This mocktail is a twist on mojitos with an easy-to-make ginger-habanero syrup and club soda for fizz. The pomegranate arils looks pretty floating in the bubbling cocktail. If you’ve never opened a pomegranate, the Pom Wonderful website has a video demonstration on how to do it easily and neatly.

Pomegranate-Ginger-Chile Nojito Cocktail - Andrea Meyers

POMEGRANATE-GINGER-CHILE NOJITO COCKTAIL

Adapted from Food & Wine Cocktails 2008.

Serves 1.

Equipment

glasses (8 ounces or less)
2 saucers
cocktail shaker
muddler

Ingredients

3/4 ounce Ginger-Habanero syrup (recipe below)
1 ounce (30 ml) pomegranate juice + some for rimming glasses
1/2 lime, quartered
8 fresh mint leaves
3 ounces (90 ml) chilled club soda

SIMPLE SYRUP
1 cup (175 g) granulated sugar
1 cup (240 ml) water

GINGER-HABANERO SYRUP
6 ounces simple syrup, hot
1 tablespoon + 1 teaspoon chopped fresh ginger
1 half habanero chile, seeded

Preparation

1. SIMPLE SYRUP: Mix the sugar and water in the sauce pan and bring to a boil. The sugar should dissolve completely. Let cool completely and transfer to a jar or squeeze bottle. Makes about 12 ounces, and will keep for up to 1 month in the refrigerator.

2. GINGER-HABANERO SYRUP: Heat the simple syrup and add the ginger and habanero. Steep for 10 minutes, then strain into an airtight container. Refrigerate for up to 2 weeks.

3. COCKTAIL: Pour a little pomegranate juice onto a saucer and some sugar onto another saucer. Dip the edge of the glasses into the juice then into the sugar. Add ice and set glasses aside.

4. In the cocktail shaker, muddle the lime wedges, mint leaves, and ginger-habanero syrup. Add 1 ounce of pomegranate juice and ice, then shake well. Strain into the prepared glass and stir in the club soda.

Variations

Use ginger ale and omit the club soda if you can’t make the syrup.

Add some light rum.

Use dry sparkling wine instead of club soda.

More Festive Drinks

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More Pomegranate Cocktails From Around the Blogs

White on Rice Couple – Pomegranate Cosmo

Fresh Approach Cooking – Pomegranate, Blueberry & Vodka Cocktail

Lisa Is Cooking – Pomegranate Manhattan

Wasabimon – Pomosa Cocktail

[An original post from Andrea Meyers: making life delicious. All images and text copyrighted, All Rights Reserved.]

[Disclosure: This blog earns a few cents on items purchased through the Amazon.com links in posts.]

Comments

  1. says

    Sounds yummy. I think the best ginger syrup, however, is made as a byproduct of candied ginger (in fact the only reason why I make candied ginger!).

    For some reason I never thought of making the sugar edging of glasses with anything but water. Much prettier with juice!

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