Pomegranate Ginger Saketini

This beautiful, scarlet cocktail is also abundant in antioxidants from fresh pomegranate juice. Perfect in the autumn when pomegranates are at their peak. Just a touch of ginger is gorgeous, but too much will pierce the other flavors too strongly. Serve with a thin slice of pear. A touch of maple syrup is lovely, especially if the pomegranate is tart, but optional.

Yields: 2 servings


1 pomegranate, or 5 oz. pomegranate juice
1 teaspoon grated ginger
1 to 2 teaspoons agave nectar (optional)
1 thin wedge of lemon
4 oz. sake (rice wine), chilled
1 to 2 oz. Kettle One Citroen (optional, for an extra buzz and flavor boost)
lemon twists to garnish


To make fresh pomegranate juice:
Cut the pomegranate into quarters. Separate the seeds from the skin and pith. Place in a blender or food processor and blend in pulses until fairly smooth. It may be necessary to add a bit of sake to help get it going.
Pour through a strainer or sieve to separate the juice from the pulp. Press with the back of a large spoon to extract as much juice as possible. The strainer or sieve may be lined with cheese cloth which can be used to squeeze the pulp to extract as much juice as possible.
If using packaged pomegranate juice, just go ahead with the following directions:
Place ginger, agave nectar, and lemon wedge in the bottom of a martini shaker and muddle gently
Add ice, pomegranate juice, sake, and vodka
Shake vigorously until the outside of the shaker is frosted and beaded with sweat
Strain and garnish with a slice of pear


Liberally with refills



Tagged:   gluten-free plant-based recipes