Pama Mojito Pomegranate Recipes

PAMA PALOMA

Steps:

• Combine all ingredients except club soda in a mixing glass with ice, and shake until well chilled.
• Fill a glass with fresh ice, strain cocktail into glass, and top with club soda.
• Garnish with a lime.

PAMA OLD FASHIONED

Steps:

• In a mixing glass add all ingredients with ice and stir until chilled.
• Fill a rocks glass with ice, strain cocktail into glass, and garnish with orange

PAMA MOJITO

Steps:

• Muddle 2 tablespoons of simple syrup and 6 to 12 mint leaves.
• Fill glass with ice and add PAMA, rum and lime juice.
• Top with a splash of club soda.

POMEGRANATE CHERRY MOJITO

Steps:

• Place the cherries, lemon juice and sugar in a medium saucepan.
• Stir well until the cherries start to release their juice and the sugar starts to dissolve. Heat the cherries and sugar on low for about 15 minutes until the sugar is completely dissolved. Stir occasionally.
• Turn the heat up to medium and bring to a low boil.
• Boil about 5 minutes. Remove the pan from burner and allow to cool.
• Store cherry syrup in a mason jar in the refrigerator. Will keep for 2-3 weeks.
• Place the lime wedges and mint leaves in the bottom of a tall glass.
• With a muddler muddle the lime and mint until the lime releases it's juice and the mint leaves are crushed.
• Fill the glass with ice and add the Pomegranate Liqueur, rum and cherry simple syrup.
• Top glass off with chilled club soda. If you love the layered drink look serve as is with a straw.
• Or mix well before serving.

PAMA MOJITO POMEGRANATE

Steps:

• Muddle 10-15 mint leaves, simple syrup and lime in a tall glass, add Pama.
• Fill with crushed ice and top with soda.
• Stir until outside of glass is frosted. Garnish with powdered sugar and dusted mint sprig.

PAMA MOJITO

Steps:

• Muddle simple syrup and mint leaves.
• Add PAMA, rum and lime juice to ice-filled glass.
• Top with splash of club soda.
• Garnish with a lime wheel and mint leaves.

POMEGRANATE MOJITO #PAMACELEBRATESUMMER

Steps:

• Muddle 2 tablespoons of simple syrup and 6 to 12 mint leaves. Fill glass with ice and add PAMA, rum and lime juice. Top with a splash of club soda. Garnish with extra mint leaves, if desired.

PAMAJITO RECIPE

Steps:

• Place sugar, simple syrup and mint leaves in glass and gently muddle.
• Add lime juice to glass with crushed ice and stir.
• Add rum and PAMA and fill glass with crushed ice.
• Using bar spoon, agitate the drink by spinning bar spoon back and forth.
• Fill glass with more crushed ice, top with club soda and garnish with Mint Sprigs!

PAMA MARGARITA

Steps:

• Shake and serve over ice in a margarita glass.

PEACH POMEGRANATE MOJITO GRANITA

Steps:

• Place peaches and pomegranate liqueur in the pitcher of a blender. Muddles the peaches in to the liqueur and let marinate for 30 minutes.
• In a small saucepan, stir the water, sugar, and mint leaves together and bring to a boil, then simmer for 5 minutes. Remove from heat and cool to room temperature.
• Add mint simple syrup to marinated peaches in the blender, and pulse until evenly pureed.
• Pour mixture into a 13x9-inch nonstick baking dish. Cover and place in freezer.
• Allow granita to freeze for about 30-45 minutes, until the outer edge becomes icy. Using a fork, stir the icy portions into middle of pan.
• Freeze until granita is frozen, stirring the edges into the center and fluffing every 30 minutes or so for about 2 hours, until it resembles fluffy shaved ice.
• Cover tightly and keep frozen. Scrape before serving.

POMEGRANATE MOJITO RECIPE

Steps:

• Strip Mint leaves from sprigs. Place in a container, add 1 c sugar. Muddle mint and sugar together well. Fill 2 glasses 3/4 w/ ice. Retrieve mint leaves from sugar and split into 2 glasses. Add 1 cup hot water to sugar and stir to dissolve. To each glass add: 1 oz Pama Liquor, 1 oz Bacardi Rum, 2 oz Pomegranate Juice, juice of 1/2 lime. Add some of the simple syrup to each glass (about 1/4 of volume in each glass). Stir. Taste, if desired add more of the simple syrup to desired sweetness. Devoir!