Pomegranate Cherry Mojito Recipes

POMEGRANATE MOJITO

Steps:

• Add the mint leaves, lime juice, simple syrup, and lime wedges to a highball cocktail glass and muddle to release the flavor of the mint and limes. Tip - If you don't have a muddler, the handle of a wooden spoon usually works pretty well or you can slap and roll the mint between your palms to release the flavor.
• Pour in the pomegranate juice.
• Fill the glass all the way to the top with crushed ice and add the rum. Stir with a bar spoon.
• Top off with club soda and garnish with a mint sprig, lime wedge, and pomegranate arils. Add a straw next to the mint garnish and enjoy immediately.

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.

POMEGRANATE MOJITO

Steps:

• Combine the sugar, lime juice and mint leaves in a tall glass; mash with the back of a spoon.
• Mix in the rum and pomegrante juice.
• Fill glass with ice.
• Top with a splash of soda water.

BLACK CHERRY MOJITO

Steps:

• In a large cocktail glass (like a pounder) add mint, Cruzan Black Cherry Rum and ice. (Mint may be muddled to your preferences).
• Add cherries and mojito mix and stir.
• Top with a splash of soda and enjoy!

POMEGRANATE MOJITO MOCKTAIL

Steps:

• A day ahead, divide the pomegranate seeds between the holes in an ice cube tray, top up with water and freeze.
• Reserve half the mint for serving, and tear the rest into a large jug with the lime quarters. Using a rolling pin, bash the mint and lime to release the flavours. Add the pomegranate juice and lemonade. Put ice cubes in each glass, then strain over the pomegranate mix through a small sieve. Garnish with lime slices and more mint.