Pomegranate Ginger Paloma

Ingredients

• 0.5 cup water (For the ginger syrup)
• 0.5 cup honey (For the ginger syrup)
• 1 inch fresh ginger (Chopped; for the ginger syrup)
• 8 mint leaves (For the ginger syrup; additional mint may be used for garnish)
• crushed ice (Use enough to fill the glass halfway)
• 0.5 cup pomegranate juice
• 0.333 cup grapefruit juice (Approximately one-third cup)
• 0.5 lime lime juice (Juice of half a lime)
• 2 tbsp ginger syrup (Use 2–4 tablespoons)
• 2 oz tequila (Use 2–3 ounces)
• ginger beer (For topping; sparkling water may be substituted)
• mint (For garnish)

Steps

1. 1

   Prepare the ginger syrup: bring 1/2 cup water, the honey, and chopped ginger to a boil over high heat.

2. 2

   Once the mixture is boiling, simmer it for 1–2 minutes, then remove it from the heat.

3. 3

   Add the mint leaves, cover, and steep for 10–15 minutes.

4. 4

   Strain out the ginger and mint. Store the syrup in a glass jar in the refrigerator for up to 2 weeks.

5. 5

   Prepare the Paloma: fill a serving glass halfway with crushed ice.

6. 6

   Add the pomegranate juice, grapefruit juice, lime juice, ginger syrup, and tequila to the glass.

7. 7

   Stir to combine the drink thoroughly.

8. 8

   Top with ginger beer, then garnish with mint and serve.

Notes

The syrup recipe makes enough for at least four drinks and can be doubled or tripled for a larger batch. Ginger beer is recommended for extra ginger flavor, but sparkling water may be used instead. The source does not specify the amount of ginger beer or garnish mint; add both to taste.

Nutrition per serving

• drink
• cocktail
• Mexican-inspired
• holiday
• tequila
• fizzy
• make-ahead syrup