Rum And Pomegranate Cocktail Recipes

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RETRO RUM GINGER POMEGRANATE PUNCH



Retro Rum Ginger Pomegranate Punch image

Provided by Geoffrey Zakarian

Categories     beverage

Time 5m

Yield 15 to 20 cocktails

Number Of Ingredients 8

2 cups pomegranate juice, chilled
1 cup pineapple juice, chilled
1 cup orange juice, chilled
1 cup spiced dark rum, chilled
1 cup white rum, chilled
Two 5.07-ounce cans ginger beer, preferably Goslings or Fever-Tree, chilled
1 orange, sliced into wheels
1/2 cup pomegranate seeds

Steps:

  • Combine the pomegranate juice, pineapple juice, orange juice, dark and white rums and ginger beer in a large punch bowl. Garnish with the orange slices and pomegranate seeds. Serve over ice in chilled glasses such as snifters, rocks, highballs, or cabernet glasses.

POMEGRANATE RUM PUNCH FOR A CROWD



Pomegranate Rum Punch for a Crowd image

Provided by Food Network

Categories     beverage

Time 6h20m

Yield 25 servings

Number Of Ingredients 7

5 cups pomegranate juice, such as Pom
3 cups good quality lemonade
One 750-milliliter bottle white rum (or aged rum if you're feeling adventurous)
1 cup fresh berries, such as blueberries and raspberries
1 cup fresh berries, such as blueberries and raspberries
Lemon wheels, for garnish
Ice, for serving

Steps:

  • Create an ice float by freezing water in a plastic container (choose a size that will make a shape to fit comfortably in your punch bowl) for at least 6 hours or overnight.
  • Combine the pomegranate juice, lemonade and rum in a large punch bowl and stir well to incorporate. When ready to serve, add the large ice float, stir well and then chill for at least 15 minutes. Garnish with the berries and lemon wheels. Serve over ice in coupe or punch glasses.

RUM AND POMEGRANATE COCKTAIL



Rum and Pomegranate Cocktail image

Number Of Ingredients 5

2 teaspoons Pomegranate Syrup
4 ounces pineapple juice
3 ounces white rum
2 teaspoons fresh lime juice
, cracked ice, (see Note below)

Steps:

  • Prepare pomegranate syrup, if using. Then, put all of the ingredients into a blender or cocktail shaker with cracked ice. Blend or shake well and strain equally into 2 (4-ounce) cocktail glasses. Serve cold. NOTE: To crack ice cubes, put them in a heavy plastic bag, remove air from the bag, seal it, then put the bag on a cutting board. With a hammer or heavy rolling pin, gently break cubes into chips.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

POMEGRANATE MULE



Pomegranate Mule image

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.

Provided by BACARDÍ™

Number Of Ingredients 8

½ cup ginger, peeled and chopped
½ cup honey
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

Steps:

  • 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.
  • 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.

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