Bright, citrusy and delightfully bubbly, this Pomegranate Blood Orange Cocktail is perfect for brunch, lunch or any time you want a refreshing, festive drink. It’s simple to prepare, balanced in flavor and looks gorgeous in the glass.
Blood Oranges
Blood oranges are among the most striking and flavorful citrus fruits. Their season is relatively short — typically from November through March — and when in season the deep ruby-red flesh delivers a sweet, complex orange flavor with floral and berry notes. The distinctive red color comes from anthocyanins, pigments also found in purple vegetables like cauliflower and potatoes. When ripe, blood oranges are lovely eaten fresh, and they shine in salads, desserts and cocktails.
Originating in the Mediterranean region, blood oranges have been cultivated since the 18th century and are especially popular in Italy, where they are called Arancia Rossa. In places like Sicily they are celebrated with seasonal festivals and feature in many regional dishes. The red pigment develops when nights are cool during the ripening period, which is why the fruit’s flavor and color are tied to climate. If you can find good blood oranges, they’re worth trying for both cooking and cocktails.
Pomegranate
Pomegranate is another winter favorite with a relatively short season, generally available from October through March. Native to a region between modern-day Iran and India, pomegranates were introduced to California by the Spanish in the 1700s. Once opened, the fruit reveals jewel-like arils (seeds) that are tart, slightly sweet and wonderfully colorful — ideal for garnishes, salads and drinks.
This cocktail uses fresh pomegranate arils plus a pomegranate liqueur such as PAMA, a sweet blend of vodka, a hint of tequila and pomegranate juice that contributes bright flavor and color.
Ready to make the Pomegranate Blood Orange cocktail?
You’ll need fresh orange or blood orange juice, a sparkling white wine or Champagne, pomegranate liqueur (or pomegranate juice for the mocktail), fresh blood oranges and pomegranate arils for garnish.
There are two easy methods: For one or two cocktails, combine pomegranate liqueur and orange juice in an 8 oz coupe or cocktail glass with a couple of ice cubes, squeeze a bit of fresh blood orange juice over the top, then finish by topping with sparkling wine and garnishing with a blood orange wedge and pomegranate arils. For a larger batch, mix the liqueur and juices in a pitcher or large shaker filled with ice, stir to combine, pour into glasses, top each with sparkling wine and a fresh squeeze of blood orange, then garnish and serve.
Mocktail option
For a non-alcoholic version, use pomegranate juice (such as POM) in place of the liqueur, mix with orange juice, then top with tangerine- or orange-flavored sparkling water. Garnish the same way with blood orange and pomegranate arils. Adjust the proportions of pomegranate and orange juice to suit your taste.
If you enjoy pomegranate drinks, you might also like a Pomerita for another bright, fruity cocktail option.
All content and photographs ©Claudia’s Table and claudiastable.com
Pomegranate Blood Orange Cocktail
Ana Coronado
January 2, 2021
Pin Recipe
Equipment
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cocktail shaker
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coupe-type cocktail glass (optional)
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cocktail picks or toothpicks for garnish
Ingredients
For cocktail
- 1.5 oz Pomegranate liqueur PAMA suggested
- 1.5 oz orange or blood orange juice
- Champagne or sparkling white wine to top cocktail
- 1/4 whole blood orange fresh
For garnish
- 1/4 whole blood orange cut into small wedges or segments
- 10 arils pomegranate arils (seeds) separated
- citrus leaves optional, shown in photograph
Instructions
For 1 or 2 cocktails
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In an 8 oz coupe or cocktail glass with a couple of ice cubes, add the pomegranate liqueur, then the orange juice. Top with Champagne or sparkling white wine.
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Squeeze fresh blood orange juice over the top, garnish with a blood orange wedge and pomegranate arils, and serve.
For a large batch
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In a pitcher or large shaker filled with ice, combine the pomegranate liqueur and orange juice and stir to combine.
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Pour into cocktail glasses, top each with Champagne or sparkling white wine, then add a fresh squeeze of blood orange juice.
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Garnish with blood orange wedges and pomegranate arils and serve.
For a mocktail
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In a glass with ice, add pomegranate juice and orange juice, then top with tangerine- or orange-flavored sparkling water.
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Add a squeeze of fresh blood orange juice, garnish with a wedge and pomegranate arils, and serve. Adjust the pomegranate and orange juice to taste.
Notes
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
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