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 festive drinks whether they have alcohol or not. This pomegranate cocktail 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.
Recipe Notes
You can make the simple syrup and the ginger-habanero syrup a day ahead for fast prep when you are ready to enjoy the mocktail.
If you can’t make the syrup, try using ginger ale and omit the club soda if you can’t make the syrup. For cocktails, try light rum is also a tasty addition or try a dry sparkling wine instead of club soda.
Pomegranate-Ginger-Chile Nojito Cocktail
Equipment
- glasses (8 ounces or less)
- 2 saucers
- cocktail shaker
- muddler
Ingredients
- 3/4 ounce Ginger-Habanero syrup (recipe below)
- 1 ounce pomegranate juice (plus some for rimming glasses)
- 1/2 lime (quartered)
- 8 fresh mint leaves
- 3 ounces chilled club soda
SIMPLE SYRUP
- 1 cup granulated sugar
- 1 cup water
GINGER-HABANERO SYRUP
- 6 ounces simple syrup (hot)
- 4 teaspoons chopped fresh ginger
- 1/2 habanero chile (seeded)
Instructions
Simple Syrup (make ahead)
- 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 (make ahead)
- 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.
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!