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
- 3/4 ounce Ginger-Habanero syrup recipe below
- 1 ounce pomegranate juice + some for rimming glasses
- 1/2 lime quartered
- 8 fresh mint leaves
- 3 ounces chilled club soda
- 1 cup granulated sugar
- 1 cup water
- 6 ounces simple syrup hot
- 1 tablespoon + 1 teaspoon chopped fresh ginger
- 1 half habanero chile seeded
- 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.
- 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.
- 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.
- 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.