and egg white in a cocktail shaker and shake without ice
Prepare green tea with boiling water then allow to cool. When ready to serve, place 1-2 tsp pomegranate seeds in the bottom of 10 glasses. Add green tea then top with champagne and serve.
Place zest in champagne flutes.
Add pomegranate juice and Cointreau.
Fill glasses with sparking wine or champagne.
Garnish with pomegranate seeds.
Combine gin, agave syrup, lemon juice, coconut cream, rice milk, egg white, and curry powder in a cocktail shaker and shake without ice until emulsified, about 20 seconds. Add ice, reseal the shaker, and shake vigorously for 20 full seconds-put some muscle into it. Strain into a large rocks glass over a big ice cube and garnish with lemon twist.
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Rim 4 tall Collins-type glasses with lime wedge and then dip in sugar.
Fill glasses with ice cubes.
In a large measuring cup combine tequila, orange liqueur, lime juice and pomegranate juice.
Divide cocktail between the 4 glasses.
Top with club soda and garnish with lime wedges and pomegranate seeds.
Using muddler, crush 2 lime wedges in cocktail shaker with vodka, syrup and pomegranate juice. Add ice cubes; shake vigorously.
Strain into glass; stir in pomegranate seeds. Garnish with remaining lime wedges.
Cut pomegranate in half and scoop out seeds. Place seeds in a bowl.
Place several pomegranate seeds in the bottom of a champagne flute, add a splash of juice and fill with champagne.
Combine vodka, pom juice, Cointreau& lime juice in a container.
In small batches, shake mixture with ice in a cocktail shaker, then strain into chilled cocktail glasses.
Garnish with lime twist, and a few fresh pomegranate seeds if desired.
Stir together sugar and hot water until sugar is dissolved. Stir in 1 1/2 cups pomegranate juice and next 3 ingredients.
Pour desired amount of pomegranate juice mixture into a cocktail shaker filled with ice cubes. Cover with lid, and shake 30 seconds or until thoroughly chilled.
Remove lid, and strain into chilled cocktail glasses. Repeat procedure with remaining pomegranate mixture. Garnish, if desired. Serve immediately.
cocktail shaker with ice cubes and add the rum, pomegranate liqueur
Fill a cocktail shaker with ice; add pomegranate liqueur and orange juice. Cover shaker with lid and shake. Remove lid and slowly pour champagne into shaker; gently stir until mixed. Strain cocktail into a champagne glass.
Squeeze the juice from the orange wedge onto the orange peel. Pour sugar into a small bowl and roll orange peel in the sugar until coated. Float sugar-coated peel in the cocktail.
Place grated ginger in tea strainer over a small bowl and press firmly with a spoon to release juice.
In cocktail shaker, combine ice, sake, pomegranate juice, maple syrup and ginger juice and shake vigorously to combine and chill.
Pour cocktail through strainer into prepared glasses and garnish rim with crystallized ginger.
Whisk together the dressing.
Arrange the heirloom tomatoes on a serving platter.
Drizzle the tomatoes with the olive oil-pomegranate molasses dressing.
Sprinkle lightly with salt and black pepper.
Garnish the tomatoes slices with the fresh Greek oregano leaves.
Pour all ingredients except seeds into a pitcher.
Serve in Champagne flutes.
Top with pomegranate seeds.
In a large pitcher or punch bowl, combine Riesling, pomegranate juice and Cointreau. Add orange slices, apple and pomegranate seeds.
Cover and refrigerate for at least 3 hours or overnight.
Divide among glasses and top off with seltzer or club soda.
Combine the tequila, triple sec, pomegranate juice, lime juice, simple syrup, and ginger juice in a blender with 1 cup ice.
Blend until smooth; pour into a chilled cocktail or Margarita glass.
Garnish with candied ginger.
Pour the vodka, Cointreau, pomegranate juice, and lemon juice into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass to serve.
Boil first 3 ingredients in small, heavy saucepan, unil syrup is reduced to 1/3 cup, stirring often, about 10 minutes. Cool.
Pour 4 tsp.pomegranate syrup, 1 tablespoons orange juice, and 1/4 teaspoons Cointreau into each of 4 6-oz. Chamgagne flutes. Fill each with 2/3 cup Champagne.
Place the frozen berries, vodka, pomegranate liqueur and club soda in a blender and process until smooth.
Strain through a sieve to remove any seeds. Pour into glasses and serve immediately.
Combine vodka, liqueur, lime juice and cranberry-pomegranate juice in a large pitcher. Chill for 1 hour. Just before serving, stir in thinly sliced lime and fresh mint. Serve with ice.