Pomegranate-Ginger-Chile Nojito Cocktail
Serves: 1 serving
  • 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
  • 1 cup (175 g) granulated sugar
  • 1 cup (240 ml) water
  • 6 ounces simple syrup, hot
  • 1 tablespoon + 1 teaspoon chopped fresh ginger
  • 1 half habanero chile, seeded
  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.
More Information

glasses (8 ounces or less)
2 saucers
cocktail shaker

Recipe Notes

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.
Recipe by Andrea Meyers at https://andreasrecipes.com/pomegranate-ginger-chile-nojito-cocktail/