This pomegranate ginger cocktail has a zippy ginger simple syrup and served with sweet and spicy crystalized ginger.
These are some of my favorite drink flavors. Tart pomegranate and spicy ginger make for a good cocktail to me.
I absolutely adore pomegranate as it is such a beautiful fruit and holds such deep history. Pomegranates are one of the several bites we have during Rosh Hashanah to bring in the Jewish New Year and I have also heard that pomegranates were seen as a “symbol of life” and ancient Egyptians would be buried with pomegranates in hopes of a second life. (Historians, do I have this right?)
This ice cold cocktail has warm flavors and looks gorgeous for the holidays.
Ginger is another flavor I absolutely adore. It’s spicy and deep and we always have different forms of ginger in our fridge and pantry to spice up a dish or drink.
One of my favorite simple ginger tricks is to make ginger simple syrup, which is amazing in cocktails (just like this!) It keeps well and takes 10 minutes to make and is always ready when you are!
I also leave a piece of the ginger root in with the syrup and the entire concoction permeates with the fresh smell and awakens all your senses.
Pomegranate Ginger Champagne Cocktail
- 1/2 cup pomegranate juice
- 1 oz ginger simple syrup See recipe here
- 1 oz orange liquor such as Cointreau
- Sparkling wine or sparkling water
- Pomegranate seeds for garnish
- 1 orange peel for garnish
- 1 piece of fresh ginger peeled and sliced thin, about 2 knobs worth
- 1 1/2 cups sugar + more for dusting
- 1 1/2 cups water
- In a shaker, add ice, pomegranate juice, ginger syrup and orange liquor. Shake well and pour into a chilled martini glass. Garnish with pomegranate seeds, orange peel and top with a splash of sparkling wine or sparkling water.
- To make the crystallized ginger: In a small pot, add the water and sugar and bring to a boil. Add the peeled ginger and allow the ginger to cook in the sugar syrup for 20 minutes.
- When done, ginger should be tender. Gently pour onto a parchment lined baking sheet and allow to cool for 10 minutes, then roll ginger in reserved sugar so it coast all over evenly.
- Serve with cocktail or save in an air tight container or give as a gift!