October 31, 2019

Pomegroni Cocktail

Recipe: Adeena Sussman

Total Time: 5 minutes

Try this Pomegroni Cocktail recipe from the cookbook Sababa: Fresh, Sunny Flavors From My Israeli Kitchen.

Sababa cookbook 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 Campari, especially with a shake or two of bitters to keep 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.


  • 6 oz. (3⁄4 cup) pomegranate juice
  • 1 1⁄2 oz. (3 tbsp) gin
  • 2 oz. (1⁄4 cup) sweet white vermouth or Lillet
  • Generous splash Angostura bitters
  • Blood orange or other orange wheels


Yield: Makes 2 cocktails

  1. In an ice-filled cocktail shaker, vigorously shake the pomegranate juice, vermouth, gin and bitters.
  2. Pour into two ice-filled rocks glasses 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 if needed.

Excerpted from Sababa by Adeena Sussman. Copyright © 2019 Adeena Sussman. Photographs copyright © Dan Perez. Published in the United States by Avery, an imprint of Penguin Random House LLC, New York. Reproduced by arrangement with the Publisher. All rights reserved.