- Pomegranate syrup (pomegranate juice, black peppercorns, cinnamon stick)- 1.5 ounces
- Gin- 3 ounces
- Sparkling water
- Pomegranate seeds
To make the base, a spiced pomegranate syrup, simmer 8 ounces of pomegranate juice with 1 teaspoon of black peppercorns and 1 cinnamon stick until the juice stops bubbling and is thick enough to coat the back of a spoon. Strain out the peppercorns and cinnamon, and then let the syrup cool. For 2 gin and tonics, fill a cocktail shaker with ice. Pour in 3 ounces of gin and 1.5 ounces of the spiced pomegranate syrup. Put a lid on the shaker, and shake it well. Strain the mixture into two small glasses (champagne flutes work nicely), and then top the glasses off with sparkling water (granted, not truly a tonic). Garnish each cocktail with a few pomegranate seeds (they’ll take a few minutes to float to the top), and enjoy! The cocktails are slightly tangy and have a deep flavor from the spices. Also, some other uses for any leftover pomegranate syrup are red pepper dip and lemonade. So versatile!
If you’re not up for all this effort to get your cocktail on, check out Reid’s video for his new line of mixers, Herb & Lou’s. Watch out for a Parker sighting in the video too! Reid has been working hard to develop fantastic flavor combinations for his mixers that are each suited to a type of alcohol. My favorite is the Cecile (cucumber, watermelon, clover, honey, and thyme for tequila). I feel so sad for people who have had bad experiences with tequila.
Reid’s dog, Cooper, is the namesake for…the Cooper (blood orange and ginger for bourbon)! Cooper is Stella’s buddy and joined us for our beach day! And as for gin, Reid pairs pink grapefruit, chili, and basil. Swoon. If I’m speaking your language, check out Herb and Lou’s Kickstarter to kickstart their bottling and get our bars stocked. What are your favorite cocktail combos?