These Turbulent Times Call for a Cocktail
By now, I have to admit, unless it is a gin + dry vermouth (with the option of olive juice as a sub) I can’t classify some of these “martinis” as actual martinis. But they look great served in a martini glass and are fun to make, so we’ll allow “martini” to follow pomegranate or other fruity descriptors. Plus, in these turbulent times, it’s much better to watch your 401(k) shrivel with a semi-sweet cocktail in hand. Makes the medicine go down a little easier.
But now, on to pomegranate. We’ve all seen the ads that tell us how antioxidant-filled this juice is; how good it is for us. And let’s not forget just how good it actually tastes. Isn’t it high time we spike it with vodka to make getting healthy fun?
Here’s a simple cocktail mix that includes the ruby-purple, sweetly tangy juice in the curiously shaped bottle.
Pomegranate Martini
2 ounces vodka
1 ounce pomegranate juice
Splash simple syrup
Splash lime juice
Lime wedge for garnish
All ingredients go into the cocktail shaker over ice. Shake it up nicely and pour through the shaker’s strainer into a martini glass. Lime wedge on the side of the martini glass as garnish. There. Now sip on your antioxidants.
Comments
By Lynne Funk
Lynne Funk is a Washington, D.C.-based journalist and cheesemonger. Born in Pittsburgh, Pa., she attended Penn State University where her college newspaper, The Daily Collegian, made her fall in love with words. It was the two and a half years residing in New York City, however, that sparked her obsession with food and wine. Some of her favorite things to make are rack of lamb, paella, and sauces, such as aioli. Choosing just one favorite cheese is difficult, but Pierre Robert tops her list. French wine of all varietals always please her palate.
About The Humble Gourmand
The Humble Gourmand is published the first Friday of each month, edited by Alison L. McConnell, a Washington, D.C.-based journalist and writer. It is designed to offer straightforward lessons and advice to aspiring cooks, oenophiles, and all other eaters and drinkers.
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Alison
September 17 1:01 p.m. 1Sign me up. The pepperoncini martini linked up at the top of your post might be more in line with the market today, though! I already have heartburn anyway.
lynnefunk
September 17 2:20 p.m. 2Man, I can think of one industry's stock that should rise, even though it seems like the financial apocolypse is upon us ... wager a guess. Is it cocktail time yet?
Mel
September 17 3:42 p.m. 3Yummy pomegranate!
Does pom liquor work as well?
lynnefunk
September 17 5:11 p.m. 4I think you could use pomegranate-flavored vodka instead of regular vodka, to add extra flavor. There are a few on the market, including Pearl, Three Olives, and Charbay. I also know there is a "Van Gogh" brand, but have yet to taste it.
Or you could use PAMA, which I think is what you are referring to here, the pomegranate liquor? You could swap that for the actual pomegranate juice. A good idea, but I'm partial to the fresh stuff.
And also note that many of the fruit-flavored vodkas contain additional sugar, so I would suggest axing the simple syrup if you use flavored vodka or a liquor in the PAMA family.
Happy mixing!