Jewish Food Experience Logo

Get a weekly delivery of sweet stories, fresh recipes and hot events in our community direct to your inbox.

Subscribe

Find people, places, recipes, or stories.

Search in:

Close Search

Subscribe to our newsletter!

* indicates required

Recipe Collection

back to Recipe Collection

Pomegroni

Pomegroni Related:   drinks, Israel & the Middle East, Shabbat, Sukkot, vegan, vegetarian

Prep time: 5 minutes

Cook time: None

Yield: 2 cocktails

User Rating:
VN:F [1.9.22_1171]
Rating: 0.0/4 (0 votes cast)

As I juiced my millionth pomegranate of the winter using the hand-cranked press that sits on our counter, it occurred to me: Who needs Campari when you’ve got fresh pomegranate juice? The fruit’s tannic, sweet-bitter taste stands in perfectly for the classic Italian aperitif, especially with a shake or two of bitters to steer the drink firmly out of the sugary column. Of course, a blood orange slice makes positively everything look gorgeous and calls to mind yet another element of Campari, orange peels.

Ingredients

  • 6 ounces (¾ cup) pomegranate juice
  • 2 ounces (¼ cup) sweet white vermouth or Lillet
  • 2 ounces (¼ cup) dry gin
  • Generous splash Angostura bitters
  • Blood orange or other orange wheels

Preparation

  • In an ice-filled cocktail shaker, vigorously shake the pomegranate juice, vermouth, gin and bitters. Pour into two ice-filled rocks glasses, add more bitters to taste and garnish with orange wheels. The recipe can be multiplied (minus the ice) and stored in a pitcher for up to a week and can be freshened with more bitters as needed.
  • From SABABA by ADEENA SUSSMAN, published by AVERY, an imprint of Penguin Publishing Group, a division of Penguin Random House, LLC. Copyright © 2019 by ADEENA SUSSMAN

Leave a Reply