The Pomegranate Blush has been gracing the Sub 13 cocktail menu for our entire 14 year history. Adapted by co-founder Dan Perry from a drink he discovered whilst running bars in London it combines pomegranate and mint with vodka and ginger beer.
A refreshing but flavoursome drink that works all year around but with Christmas coming up the pomegranate seeds give it a festive edge.
The Christmas Fruit
Pomegranates have been synonymous with Christmas ever since they first started making their once-yearly appearance in festive markets. They were imported from the Mediterranean and traditionally eaten with a pin as a luxurious taste of sunshine in the depths of the British winter. Nowadays we take them for granted, especially now they are considered a superfood.
The deep red colour comes from polyphenols. These chemicals are powerful antioxidants, in fact pomegranate juice has been show to have three times as many antioxidants as red wine or green tea. Antioxidants are important because they help to round up free radicals, that are thought to increase ageing and the risk of diseases like cancer. There can’t be many cocktails that you can enjoy whilst also knowing its doing you some good at the same time!
The Pomegranate Blush
The combination of pomegranate and ginger is a classic pairing, so the addition of ginger beer works really well. The mint provides some freshness whilst a dash of lemon juice and sugar create depth and balance. It’s a really simple drink to make, although we recommend you bash the seeds (or arils if you want to be precise) out of the skin with a muddled rather than winkle out with a pin…!If you still need help, let Jamie show you how its done
So here’s the recipe for the pomegranate blush
Our Pomegranate Blush in all its glory
50ml Absolut vodka
20ml fresh lemon juice
1 white sugar cube
3tsp pomegranate seeds, plus extra for garnish
8-10 mint leaves
50ml ginger beer In a hi-ball glass, lightly muddle the pomegranate, sugar, mint and lemon juice.
Add the vodka and fill with crushed ice.
Top with the ginger beer and churn it all together until its nicely mixed.
Finally add a bit more crushed ice, two straws and garnish with more pomegranate seeds and a mint sprig.