October 31, 2019
Total Time: 5 minutes
Try this Pomegroni Cocktail recipe from the cookbook Sababa: Fresh, Sunny Flavors From My Israeli Kitchen.
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.
Yield: Makes 2 cocktails
- In an ice-filled cocktail shaker, vigorously shake the pomegranate juice, vermouth, gin and bitters.
- 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.