Pom-Pom Paloma

Mary Palac, Paper Plane | San Jose, California

Fever Tree Holiday Highball Cocktail recipe

The popular summertime Paloma gets a winter makeover with the addition of a Pink Pepper Grenadine. The pomegranate-based syrup adds a pop of festive color with fresh lemon and a top-off of grapefruit soda brings a sweet-and-sour combination to finish the drink.

Order Fever-Tree Sparkling Pink Grapefruit soda via Target.

Ingredients

Serving: 1

  • 1 1/2 ounces reposado tequila
  • 1 1/2 ounces reposado tequila
  • 3/4 ounce Pink Pepper Grenadine (see Editor’s Note)
  • 3/4 ounce Pink Pepper Grenadine (see Editor’s Note)
  • 3/4 ounce fresh lemon juice
  • 3/4 ounce fresh lemon juice
  • 4-5 ounces Fever-Tree Sparkling Pink Grapefruit soda
  • 4-5 ounces Fever-Tree Sparkling Pink Grapefruit soda

Garnish: lemon twist, pomegranate arils (seeds)

Directions
  1. Add all of the ingredients except the grapefruit soda to a Collins glass filled with ice.
  2. Top with grapefruit soda, and gently stir to combine.
  3. Garnish with a lemon twist and pomegranate arils (seeds).
Editor's Note

Pink Pepper Grenadine
2 tablespoons whole pink peppercorns
1 cup pomegranate juice
3/4 cup sugar
1/4 teaspoon rose water

1. Crush peppercorns gently and add to small saucepan. Toast on medium-high heat until aromatic.
2. Add pomegranate juice, and at the first sign of boiling add sugar and quickly stir to dissolve.
3. Remove from heat and allow to cool for 10 minutes.
4. Strain out peppercorns and add rose water.
5. Cover and refrigerate for up to three weeks.

Tagged: fever tree, highball