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Epicurious

Pomegranate Mule

By BACARDÍ™
Photo of Pomegranate Mule cocktails in rocks glasses with lime slices and a bottle of rum.
Photo by Paul H. Christian, Food Styling by Michele Figliuolo

This rum cocktail is a tropical riff on a gingery mule. Pomegranate gives it a lovely tartness, and there’s a refreshing bubble from the soda.

Ingredients

Ginger-honey syrup

½ cup ginger, peeled and chopped
½ cup honey

Cocktail

1½ oz. BACARDÍ™ Reserva Ocho Rum
½ oz. pomegranate juice
½ oz. lime juice
1 oz. ginger honey syrup
1 oz. chilled soda water
Garnish: lime wheel

Preparation

  1. Step 1

    To make the ginger-honey syrup, combine ginger, honey, and ½ cup water in a small saucepan and bring to a simmer, stirring until honey is dissolved. Lower heat, cover the saucepan, and let simmer for two minutes. Remove from heat and let sit, still covered, for 2 to 3 hours. Strain out ginger and pour the syrup into a clean bottle or resealable jar. Keep refrigerated for up to 2 weeks.

    Step 2

    For the cocktail, add rum, pomegranate juice, lime juice, and ginger-honey syrup to a cocktail shaker, then fill with ice. Shake until well chilled, about 15 seconds, then strain into a rocks glass over fresh ice. Top with soda water, stir gently and garnish with lime wheel.

TagsCocktailAlcoholBeveragesRumPomegranateFruitGingerHerbs & SpicesChristmasThanksgivingEpicurious
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