Pomegranate martini offers health bonus
AIN'T IT GREAT when you can tell yourself that cocktail hour is good for you? Such is the case with the new wave of pomegranate drinks.
"We were dining at Kincaid's the other evening and had the most fabulous pomegranate martini ever," wrote Nicole Seu.
She is not alone in her admiration, says Alex Santos, manager at Kincaid's Fish Chop & Steak House at Ward Warehouse. "Pomegranate's the in thing now and everybody's just ordering it like crazy."
The ancient, ruby-red fruit has been touted as one of the new wonder foods for its antioxidant properties and other health benefits. More and more people are starting the day with a shot of the pure, tart juice. Ending it with a pomegranate martini, now, that would be a whole lot more fun.
Kincaid's serves both a martini and a mojito made with a pomegranate syrup called Monin (R. Field Wine Co. carries the brand).
SANTOS SAYS you could use any other type of syrup or even pomegranate juice, which is available at most supermarkets, although with juice your results won't be quite the same. The syrup can be hard to find -- try liquor stores. Fujioka Wine Times and Tamura's Fine Wine & Liquors offer another suggestion: PAMA Pomegranate Liqueur, which would add more of a boozy touch.
A lesser alternative is the mixer grenadine, but check the bottle. Grenadine, used in the classic Tequila Sunrise, is usually made with pomegranate juice, but some brands contain other fruit juices. Santos says it tends to have more of a cherry taste and won't work as well.
Also, Van Gogh makes a pomegranate-flavored vodka, which would save you a step in the mixing process.
Martini mixing is easy: Put the ingredients in a shaker with ice and shake it really hard -- tiny ice chips should end up floating on your drink, Santos says.
Kincaid's Pomegranate Martini
1 ounce pomegranate syrup (Monin preferred)
2 ounces vodka (Kettle One preferred)
1.5 ounces fresh lime sour (see note)
Pack a shaker with ice and all ingredients. Shake vigorously 6 to 8 times. Pour into a martini glass with a sugar-coated rim.
3 fresh mint sprigs, torn
1 ounce pomegranate syrup
2-1/2 ounces fresh lime sour (see note)
1-1/2 ounces rum (10 Cane preferred)
1-1/2 ounces corn syrup
Splash soda water
Place mint in shaker and pack with ice. Add lime sour, rum and corn syrup. Shake vigorously 6 to 8 times. Pour into tall glass and top with soda. Garnish with a mint sprig.
Note: To make lime sour, combine 2 parts lime juice with 1 part simple syrup. (Simple syrup is 2 parts sugar boiled in 1 part water for 5 minutes; it can be refrigerated and used as needed.)
Nutritional information unavailable.
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