Pomegranate Mojito Cocktail
Posted on Monday, March 3rd, 2014
If I enticed you to infuse your own Pomegranate Rum for the Pomegranate Dark & Stormy Cocktail I recently shared, here’s one more delicious way to use this splendid rum – a Pomegranate Mojito. To balance all that pomegranate and lime tartness, I use a Minty Syrup. Simple syrup is infused with fresh mint – a swell inspiration I received from Maggie Savarino’s tiptop book – The Seasonal Cocktail Companion. With the Pomegranate Rum and Minty Syrup all ready and waiting, you’ll be whipping out a Pomegranate Mojito in record time.
- 2 ounces Pomegranate Rum
- ½ ounce Minty Syrup
- ¼ ounce freshly squeezed lime juice
- fresh mint sprigs
- pomegranate arils
- club soda, optional
Place the mint and rum in your serving glass, and gently muddle together. Add the syrup and lime juice, and stir well. Then some ice cubes, and a splash of club soda if you like. Add a fresh sprig of mint for your garnish, with a sprinkle of pomegranate arils.
- 2 cups pomegranate arils
- 2 cups good quality rum
Place the ingredients in a quart sized glass jar with a tight fitting lid. Store away from heat and light. Give a gentle shake daily. After two weeks, strain and pour into a clean bottle.
- 1 cup cane or turbinado sugar
- 1 cup water
- 1 cup fresh mint
Bring sugar and water to a simmer, stirring frequently until the sugar is dissolved. Turn off the heat. Add the mint, and stir. Let syrup cool to room temperature, stirring occasionally. Strain into a clean bottle. Store in the fridge. Use this method to make an array of herbal syrups – single ingredient or combinations of flavors. Can be frozen and will retain flavor well.