Pomegranate-Ginger-Chile Nojito Cocktail
Adapted from Food & Wine Cocktails 2008
Servings 1 serving
Calories 39kcal
Equipment
- glasses (8 ounces or less)
- 2 saucers
- cocktail shaker
- muddler
Ingredients
- ¾ ounce Ginger-Habanero syrup recipe below
- 1 ounce pomegranate juice plus some for rimming glasses
- ½ 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
- ½ 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.
Nutrition
Calories: 39kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 25mg | Potassium: 106mg | Fiber: 2g | Sugar: 5g | Vitamin A: 340IU | Vitamin C: 19mg | Calcium: 31mg | Iron: 1mg